jfrank85
Well-Known Member
Local home brew shop had a 50% off sale on Ahtanum so i decided to buy a few oz, a whole pound to be exact. Here's the pale ale recipe scheduled for 8/15/12.
Recipe: All-tanum Pale Ale
Brewer: Justin Frank
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Bottling Volume: 5.10 gal
Estimated OG: 1.053 SG
Estimated Color: 6.0 SRM
Estimated IBU: 40 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9.00 gal Hop Profile Distilled Water 1 -
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
6.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
2.00 g Chalk (Mash 60.0 mins) Water Agent 5 -
1.00 g Baking Soda (Mash 60.0 mins) Water Agent 6 -
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7 89.9 %
8.0 oz Munich Malt (9.0 SRM) Grain 8 4.5 %
6.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9 3.4 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10 2.2 %
1.00 oz Ahtanum [5.20 %] - First Wort 90.0 min Hop 11 19.4 IBUs
1.00 oz Ahtanum [5.20 %] - Boil 45 min Hop 12 15.1 IBUs
1.00 oz Ahtanum [5.20 %] - Boil 10.0 min Hop 13 6.0 IBUs
1.00 oz Ahtanum [5.20 %] - Aroma Steep 20.0 min Hop 15 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
1.00 oz Ahtanum [5.20 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.00 qt of water at 164.5 F 156.0 F 60 min
Sparge: Batch sparge with 2 steps (0.11gal, 3.78gal) of 168.0 F water
Notes:
------
Aroma to be added at 140F while chilling to preserve the mycrece oil.
Water Chemistry:
Ca: 123
Mg: 17
Na: 8
So4: 232
Cl: 56
HCO3: 56
Ferment @ 65F.
Recipe: All-tanum Pale Ale
Brewer: Justin Frank
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Bottling Volume: 5.10 gal
Estimated OG: 1.053 SG
Estimated Color: 6.0 SRM
Estimated IBU: 40 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9.00 gal Hop Profile Distilled Water 1 -
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
6.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
2.00 g Chalk (Mash 60.0 mins) Water Agent 5 -
1.00 g Baking Soda (Mash 60.0 mins) Water Agent 6 -
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7 89.9 %
8.0 oz Munich Malt (9.0 SRM) Grain 8 4.5 %
6.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9 3.4 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10 2.2 %
1.00 oz Ahtanum [5.20 %] - First Wort 90.0 min Hop 11 19.4 IBUs
1.00 oz Ahtanum [5.20 %] - Boil 45 min Hop 12 15.1 IBUs
1.00 oz Ahtanum [5.20 %] - Boil 10.0 min Hop 13 6.0 IBUs
1.00 oz Ahtanum [5.20 %] - Aroma Steep 20.0 min Hop 15 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
1.00 oz Ahtanum [5.20 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.00 qt of water at 164.5 F 156.0 F 60 min
Sparge: Batch sparge with 2 steps (0.11gal, 3.78gal) of 168.0 F water
Notes:
------
Aroma to be added at 140F while chilling to preserve the mycrece oil.
Water Chemistry:
Ca: 123
Mg: 17
Na: 8
So4: 232
Cl: 56
HCO3: 56
Ferment @ 65F.