I was going to brew this tomorrow, the Pale Ale recipe from brewing better beer, but I plug it into beersmith, adjust for my efficiency and volume, and it comes up with a predicted final gravity of 1.008. Gordon's book says it should be 1.012. Can anyone do a sanity check and tell me what I'm missing?
My beersmith report:
Recipe Specifications
--------------------------
Boil Size: 6.98 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.060 SG
Estimated Color: 10.5 SRM
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 82.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 13.2 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 63.4 %
1 lbs 0.8 oz Vienna Malt (3.5 SRM) Grain 2 9.8 %
12.6 oz Caramel Malt - 40L 6-Row (Briess) (40.0 Grain 3 7.3 %
8.4 oz Caramel Malt - 80L 6-Row (Briess) (80.0 Grain 4 4.9 %
8.4 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 5 4.9 %
1 lbs 0.8 oz Cane (Beet) Sugar (0.0 SRM) Sugar 6 9.8 %
1.0 pkg American Ale Yeast Blend (White Labs #WL Yeast 7 -
Mash Schedule: A- My Batch Sparge Mash
Total Grain Weight: 10 lbs 12.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 15.57 qt of water at 163.3 F 150.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 4.50gal) of 168.0 F water
And Gordon Strong's recipe without my adjustments.
Avant Garde American Pale Ale
(5 gallons/19 L, all-grain)
OG = 1.060 (14.7 °P)
FG = 1.012 (3 °P)
IBUs = 45 SRM = 10 ABV = 6.3%
This beer won a gold medal in the first round of the 2008 NHC competition.
Ingredients
6.5 lb (2.9 kg) Maris Otter malt
1 lb (0.45 kg) Vienna malt
0.75 lb (340 g) crystal malt (40 °L)
0.25 lb (113 g) crystal malt (80 °L)
0.5 lb (226 g) wheat malt
1 lb (0.45 kg) white sugar
1 oz (28g) Amarillo whole hops 8% AA (FWH)
0.5 oz (14 g) Columbus whole hops 14% AA (15 min.)
0.5 oz (14 g) Columbus whole hops 14% AA (10 min.)
0.5 oz (14 g) Simcoe whole hops 12% AA (5 min.)
1 oz (28 g) Amarillo whole hops 8% AA (2 min.)
0.5 oz (14 g) Simcoe whole hops 12% AA (0 min.)
White Labs WLP060 American Blend yeast
Step by Step
Mill grains and dough-in using RO water until a medium thickness mash is achieved. Treat mash with 1 tsp calcium chloride. Hold mash at 150 °F (66 °C) until conversion is complete. Add first wort hops to kettle. Sparge slowly with 170 °F (77 °C) RO water treated with 2 tsp phosphoric acid, collecting 6.5 gallons (24.6 L). Bring wort to a boil.
After the hot break, add the sugar. Boil for 75 additional minutes, adding the hops per the hopping schedule. Allow the wort to rest for 5 minutes, then chill rapidly to 68 °F (20 °C). Rack to fermenter, leaving break material behind. Oxygenate, pitch the yeast, and ferment at 70 °F (21 °C). Fermentation should be done in less than a week, but don't rush it.
My beersmith report:
Recipe Specifications
--------------------------
Boil Size: 6.98 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.060 SG
Estimated Color: 10.5 SRM
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 82.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 13.2 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 63.4 %
1 lbs 0.8 oz Vienna Malt (3.5 SRM) Grain 2 9.8 %
12.6 oz Caramel Malt - 40L 6-Row (Briess) (40.0 Grain 3 7.3 %
8.4 oz Caramel Malt - 80L 6-Row (Briess) (80.0 Grain 4 4.9 %
8.4 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 5 4.9 %
1 lbs 0.8 oz Cane (Beet) Sugar (0.0 SRM) Sugar 6 9.8 %
1.0 pkg American Ale Yeast Blend (White Labs #WL Yeast 7 -
Mash Schedule: A- My Batch Sparge Mash
Total Grain Weight: 10 lbs 12.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 15.57 qt of water at 163.3 F 150.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 4.50gal) of 168.0 F water
And Gordon Strong's recipe without my adjustments.
Avant Garde American Pale Ale
(5 gallons/19 L, all-grain)
OG = 1.060 (14.7 °P)
FG = 1.012 (3 °P)
IBUs = 45 SRM = 10 ABV = 6.3%
This beer won a gold medal in the first round of the 2008 NHC competition.
Ingredients
6.5 lb (2.9 kg) Maris Otter malt
1 lb (0.45 kg) Vienna malt
0.75 lb (340 g) crystal malt (40 °L)
0.25 lb (113 g) crystal malt (80 °L)
0.5 lb (226 g) wheat malt
1 lb (0.45 kg) white sugar
1 oz (28g) Amarillo whole hops 8% AA (FWH)
0.5 oz (14 g) Columbus whole hops 14% AA (15 min.)
0.5 oz (14 g) Columbus whole hops 14% AA (10 min.)
0.5 oz (14 g) Simcoe whole hops 12% AA (5 min.)
1 oz (28 g) Amarillo whole hops 8% AA (2 min.)
0.5 oz (14 g) Simcoe whole hops 12% AA (0 min.)
White Labs WLP060 American Blend yeast
Step by Step
Mill grains and dough-in using RO water until a medium thickness mash is achieved. Treat mash with 1 tsp calcium chloride. Hold mash at 150 °F (66 °C) until conversion is complete. Add first wort hops to kettle. Sparge slowly with 170 °F (77 °C) RO water treated with 2 tsp phosphoric acid, collecting 6.5 gallons (24.6 L). Bring wort to a boil.
After the hot break, add the sugar. Boil for 75 additional minutes, adding the hops per the hopping schedule. Allow the wort to rest for 5 minutes, then chill rapidly to 68 °F (20 °C). Rack to fermenter, leaving break material behind. Oxygenate, pitch the yeast, and ferment at 70 °F (21 °C). Fermentation should be done in less than a week, but don't rush it.