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Old 10-05-2009, 09:08 AM   #1
MattHollingsworth
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Default All-Grain - Batch 91 - Sveti Dude West Coast Pale Ale

Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: 3.6 L
Batch Size (Gallons): 5.81
Original Gravity: 1.056
Final Gravity: 1.013
IBU: 36.7
Boiling Time (Minutes): 90
Color: 8.7 SRM
Primary Fermentation (# of Days & Temp): 8 days @ 69
Secondary Fermentation (# of Days & Temp): 13 days @ 69
Tasting Notes: Surprisingly hoppy given recipe. Lots of malt to support it.

Type: All Grain
Date: 8/15/2009
Batch Size: 22.00 L
Boil Size: 27.95 L
Boil Time: 90 min
Equipment: RIMS and 10 gallon boiler
Taste Rating(out of 50): 45.0
Brewhouse Efficiency: 82.00


Ingredients

Amount Item Type % or IBU
4.30 kg Pale Malt (Castle Malting-Belgium) (3.6 SRM) Grain 90.53 %
0.20 kg Crystal Malt -150 (Castle Malting-Belgium) (76.1 SRM) Grain 4.21 %
0.15 kg Munich Malt (Castle Malting-Belgium) (7.6 SRM) Grain 3.16 %
0.10 kg Crystal Malt - 50 (Castle Malting-Belgium) (25.4 SRM) Grain 2.11 %

All hops are whole hops:

10.00 gm Amarillo [8.50 %] (90 min) (First Wort Hop) Hops 11.7 IBU
4.00 gm Crystal [4.50 %] (90 min) (First Wort Hop) Hops 2.4 IBU
4.00 gm Magnum-Yakima [14.20 %] (90 min) (First Wort Hop) Hops 7.6 IBU

10.00 gm Amarillo [8.50 %] (30 min) Hops 5.4 IBU
5.00 gm Crystal [4.50 %] (30 min) Hops 1.4 IBU

14.00 gm Amarillo [8.50 %] (15 min) Hops 4.0 IBU
7.00 gm Crystal [4.50 %] (15 min) Hops 1.0 IBU

14.00 gm Amarillo [8.50 %] (2 min) Hops 2.5 IBU
7.00 gm Crystal [4.50 %] (2 min) Hops 0.6 IBU

1.50 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs American Ale (Wyeast Labs #1056) [Starter 3600 ml] Yeast-Ale



Beer Profile

Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.013 SG
Alcohol by Vol: 5.61 %
Bitterness: 36.7 IBU
Calories: 528 cal/l
Est Color: 8.7 SRM


Mash Profile

Mash Name: Medium Thin Body Total Grain Weight: 4.75 kg
Sparge Water: 17.71 L
Sparge Temperature: 168.0 F
Mash PH: 5.4 PH

Medium Thin Body Step Time Name Description Step Temp
0 min Mash In Add 15.00 L of water at 87.1 F 85.5 F
60 min Saccharification 151.0 F
10 min Mash Out 167.0 F

Carbonated to 2.37 volumes.

Some notes: The Wyeast 1056 packs were fairly old, from the end of March when this was brewed in August. So I used 2 activator packs and make a 1.5 liter starter with a stirplate, then stepped it up to 3.6 liters. The starter was chilled and decanted, then pitched only slurry.

For mashing, I use a RIMS system, so mash in *then* raise the temp, hence the low mash in temp. If using a normal water cooler system, just get to 151 for your main rest.

Palmer's water spreadsheet was used and salts added to achieve these numbers with the beer:

Ca 98
Mg 20
Alkalinity as CaCO3 100
Sodium 5
Chloride 100
Sulfate 150
Residual alkalinity as CaCO3 18
Chloride to sulfate ratio: bitter

If you add up the total hop oils in this beer based on the averages of those hops as reported online, the total oils in this beer is 1.19 ml, with the percentages of makeup of that oil like so:

Amarillo 68.72 %
Crystal 24.21%
Magnum 7.07%

And indeed, Amarillo takes the lead with this beer. This is a typically American pale ale with a big citrus and floral nose. Crystal malt plays a role here giving some residual sweetness but on balance the beer finishes medium dry with a nice hop character coming through strongly. Not at all harsh in the bittering, but that bittering lingers long and melds with the bready malt.

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Last edited by MattHollingsworth; 10-05-2009 at 09:19 AM.
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