- Recipe Type
- All Grain
- Yeast
- Wyeast 1272
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.055
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 40
- Color
- 11.5
- Primary Fermentation (# of Days & Temp)
- 7 days 68F
- Secondary Fermentation (# of Days & Temp)
- 20 days 68F
American Pale Ale
10-A American Pale Ale
Size: 4.96 gal
Efficiency: 72.07%
Attenuation: 75%
Calories: 183.1 per 12.0 fl oz
Original Gravity: 1.055 (1.045 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.015)
Color: 11.5 (5.0 - 14.0)
Alcohol: 5.41% (4.5% - 6.0%)
Bitterness: 40.24 (30.0 - 45.0)
Ingredients:
all malt from Briess
4 lbs 2-Row Brewers Malt
5 lbs Pale Ale Malt
.5 lbs Munich 10L Malt
.5 lbs Cara-Pils® Malt
.5 lbs Caramel Malt 20L
.5 lbs Caramel Malt 40L
.2 oz Amarillo (9.2%) - added during boil, boiled 60 min
.2 oz Cascade (5.5%) - added during boil, boiled 60 min
.2 oz Amarillo (9.2%) - added during boil, boiled 45 min
.2 oz Cascade (5.5%) - added during boil, boiled 45 min
.2 oz Amarillo (9.2%) - added during boil, boiled 30 min
.2 oz Cascade (5.5%) - added during boil, boiled 30 min
.2 oz Amarillo (9.2%) - added during boil, boiled 15 min
.2 oz Cascade (5.5%) - added during boil, boiled 15 min
.2 oz Amarillo (9.2%) - steeped after boil
.2 oz Cascade (5.5%) - steeped after boil
.5 oz Amarillo (9.2%) - added dry to secondary fermenter
.5 oz Cascade (5.5%) - added dry to secondary fermenter
1 tbsp Irish Moss - added during boil, boiled 15 min
1 ea WYeast 1272 American Ale II
Schedule:
Ambient Air: 75 °F
Source Water: 60.0 °F
Elevation: 800 ft
00:45:02 Mash In - Liquor: 3.44 gal; Strike: 168.1 °F; Target: 153 °F
01:45:02 Saccharification Rest - Rest: 60.0 min; Final: 150.3 °F
02:20:02 Batch Sparge - First Runnings: 0.0 gal sparge @ 170.0 °F, 1.65 gal collected, 5 min; Sparge #1: 2.74 gal sparge @ 185 °F, 2.74 gal collected, 15 min; Sparge #2: 2.74 gal sparge @ 175 °F, 2.74 gal collected, 15 min; Total Runoff: 7.29 gal
Results generated by BeerTools Pro 1.0.28
To simplify what BTP says. Basically a single infulsion mash at 153F. Boil and follow hop schedule. The dry hop was one week in the secondary.
This pale ale did not last long in the keg, it was pretty tasty. This was a first of the APA series that I will adjust until I get something exactly as I want it. If you brew this or even have a suggestion, let me know. Thanks.
10-A American Pale Ale
Size: 4.96 gal
Efficiency: 72.07%
Attenuation: 75%
Calories: 183.1 per 12.0 fl oz
Original Gravity: 1.055 (1.045 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.015)
Color: 11.5 (5.0 - 14.0)
Alcohol: 5.41% (4.5% - 6.0%)
Bitterness: 40.24 (30.0 - 45.0)
Ingredients:
all malt from Briess
4 lbs 2-Row Brewers Malt
5 lbs Pale Ale Malt
.5 lbs Munich 10L Malt
.5 lbs Cara-Pils® Malt
.5 lbs Caramel Malt 20L
.5 lbs Caramel Malt 40L
.2 oz Amarillo (9.2%) - added during boil, boiled 60 min
.2 oz Cascade (5.5%) - added during boil, boiled 60 min
.2 oz Amarillo (9.2%) - added during boil, boiled 45 min
.2 oz Cascade (5.5%) - added during boil, boiled 45 min
.2 oz Amarillo (9.2%) - added during boil, boiled 30 min
.2 oz Cascade (5.5%) - added during boil, boiled 30 min
.2 oz Amarillo (9.2%) - added during boil, boiled 15 min
.2 oz Cascade (5.5%) - added during boil, boiled 15 min
.2 oz Amarillo (9.2%) - steeped after boil
.2 oz Cascade (5.5%) - steeped after boil
.5 oz Amarillo (9.2%) - added dry to secondary fermenter
.5 oz Cascade (5.5%) - added dry to secondary fermenter
1 tbsp Irish Moss - added during boil, boiled 15 min
1 ea WYeast 1272 American Ale II
Schedule:
Ambient Air: 75 °F
Source Water: 60.0 °F
Elevation: 800 ft
00:45:02 Mash In - Liquor: 3.44 gal; Strike: 168.1 °F; Target: 153 °F
01:45:02 Saccharification Rest - Rest: 60.0 min; Final: 150.3 °F
02:20:02 Batch Sparge - First Runnings: 0.0 gal sparge @ 170.0 °F, 1.65 gal collected, 5 min; Sparge #1: 2.74 gal sparge @ 185 °F, 2.74 gal collected, 15 min; Sparge #2: 2.74 gal sparge @ 175 °F, 2.74 gal collected, 15 min; Total Runoff: 7.29 gal
Results generated by BeerTools Pro 1.0.28
To simplify what BTP says. Basically a single infulsion mash at 153F. Boil and follow hop schedule. The dry hop was one week in the secondary.
This pale ale did not last long in the keg, it was pretty tasty. This was a first of the APA series that I will adjust until I get something exactly as I want it. If you brew this or even have a suggestion, let me know. Thanks.
