Recipe Type: All Grain
Yeast: US05/WLP001/Wyeast 1056
Yeast Starter: Yup!
Batch Size (Gallons): 11
Original Gravity: 1.052
Final Gravity: 1.011
IBU: 45
Boiling Time (Minutes): 60
Color: 9
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Tasty when it's a baby, after a month in the keg (if it lasts that long) it's amazing

1up Pale Ale
10-A American Pale Ale
Author: Ubermick
Date: 4/30/11



Size: 11.0 gal
Efficiency: 85.0%
Attenuation: 77.0%
Calories: 162.99 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.045 - 1.060)
Terminal Gravity: 1.011 (1.010 - 1.015)
Color: 8.58 (5.0 - 14.0)
Alcohol: 5.21% (4.5% - 6.2%)
Bitterness: 45.1 (30.0 - 45.0)


Ingredients:
1.0 tsp 5.2 pH Stabilizer - added during mash
17.0 lb American 2-row
1.0 lb Cara-Pils® Malt
1.0 lb Crystal Malt 60°L
1.0 lb White Wheat Malt

1.75 oz Citra™ (12.0%) - added first wort, boiled 60.0 min
1.0 tsp Wyeast Nutrient - added during boil, boiled 10.0 min
2.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 10.0 min
2.0 oz Cascade (5.5%) - added during boil, boiled 10.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 5.0 min

2.0 ea Fermentis US-05 Safale US-05 / White Labs WLP001 / Wyeast 1056

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash In - Liquor: 6.66 gal; Strike: 164.18 °F; Target: 153.0 °F
01:03:00 Sacch Rest - Rest: 60.0 min; Final: 153.0 °F
01:17:03 Mash Out - Heat: 14.1 min; Target: 168.0 °F
01:47:03 Sparge - Sparge Volume: 8.33 gal; Sparge Temperature: 168.0 °F; Runoff: 12.57 gal

Notes
Water Treatment (Dry Pale Ale, treating 56 litres, 15 gallons RO water):

Gypsum: 27.2g
CaCl: 13.75g
Epsom: 8.5g
Salt: 4.25g
Chalk: 1.5g