Pale Ale Experiment #1
Batch Size:
5 gal.
Brewed By: Jake Ainsworth
Efficiency:
75%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
9
80.0
Crystal (40L)
.75
6.7
Wheat Malt
.75
6.7
Flaked Corn (Maize)
.5
4.4
Chocolate
.25
2.2
Total Weight
11.25
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
172.4°F
3.2 gal.
4.4 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Chinook - Pellet
13
0.75
60
41.0
Centennial - Pellet
10.5
1
30
33.9
Cascade - Pellet
5.75
1
1
1.0
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
14 SRM
1.061
6.3
77.0
2.70
FG
IBU
Calories
Target BV
1.014
75.9
268
(per 16 oz. Pint)
1.24
Target Beer Style Info. & Typical Ingredients
AMERICAN PALE ALE
American Pale Ale
SG Range: 1.045 to 1.060
FG Range: 1.010 to 1.015
IBU Range: 30 to 45
SRM Range: 10 to 15
Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: American Ale Yeast
Fermentaion Temp: 68°F