American Pale Ale (10 A)
Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 10 Mar 2018
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes: Brought mash up to 62c Drew off 2L mash and liquid, Brought to boil for 10 mins. Repeated 3 times. Mashout 72c.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.00 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 1 | – |
| 6.00 kg | Pale Malt, Maris Otter (3.0 SRM) | Grain | 2 | 100.0 % |
| 15.00 g | Nelson Sauvin [12.00 %] – Boil 60.0 min | Hop | 3 | 16.7 IBUs |
| 1.00 g | Koppa Floc (Boil 15.0 mins) | Fining | 4 | – |
| 15.00 g | Nelson Sauvin [11.30 %] – Boil 15.0 min | Hop | 5 | 7.8 IBUs |
| 55.00 g | Nelson Sauvin [11.30 %] – Steep/Whirlpool 15.0 min | Hop | 6 | 14.3 IBUs |
| 2.0 pkg | California Lager (Mangrove Jack’s #M54) | Yeast | 7 | – |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 38.8 IBUs
Est Color: 4.8 SRM
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 38.8 IBUs
Est Color: 4.8 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Mash Profile
Mash Name: Decoction Mash, Triple
Sparge Water: 9.97 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.68
Measured Mash PH: 5.20
Sparge Water: 9.97 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.68
Measured Mash PH: 5.20
Total Grain Weight: 6.00 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Acid Rest | Add 25.04 l of water at 36.2 C | 35.0 C | 45 min |
| Protein Rest | Decoct 6.68 l of mash and boil it | 50.0 C | 60 min |
| Saccharification | Decoct 8.36 l of mash and boil it | 64.4 C | 15 min |
| Saccharification | Decoct 3.62 l of mash and boil it | 68.9 C | 15 min |
| Mash Out | Heat to 75.6 C over 10 min | 75.6 C | 10 min |
Sparge: Fly sparge with 9.97 l water at 75.6 C
Mash Notes: Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C
Notes
Mashed to 63c. Drew off 2L mash and liquid – brought to boil and boiled for 10 mins. Re-added to mash. Repeated 3 times. Mashout at 72c.