ChshreCat
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Pacman
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.055
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 35
- Color
- 11.9
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- Very, very tasty. Nice sweetness, touch of grassy aroma.
Kabe's Secret
1st place 10A-American Pale Ale, 2nd place BOS, in the 2009 HBT BJCP Competition
Brew Type: Partial Mash
Style: American Pale Ale Brewer: BBD Brewing
Batch Size: 5.25 gal
Boil Volume: 3.30 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 %
Taste Rating (50 possible points): 40 (As judged in the HBT BJCP Comp)
Ingredients Amount Item Type % or IBU
4.00 lb Pale Liquid Extract [Boil for 10 min] Extract 40.00%
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 20.00 %
2.00 lb Vienna Malt (3.5 SRM) Grain 20.00 %
1.00 lb Honey Malt (25.0 SRM) Grain 10.00 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 5.00 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.00 %
0.75 oz Amarillo Gold [8.40 %] (60 min)
0.50 oz Cascade [6.30 %] (20 min) Hops
0.50 oz Cascade [6.30 %] (15 min) Hops
0.25 oz Amarillo Gold [8.40 %] (10 min) Hops
0.50 oz Cascade [6.30 %] (5 min) Hops
0.50 oz Cascade [6.30 %] (Dry Hop 18 days) Hops *see note about long dry hop below
1.00 oz Amarillo Gold [8.40 %] (Dry Hop 18 days) Hops *see note about long dry hop below
Wyeast 1764 Rogue Pacman Ale Yeast
Mash In Add 7.50 qt of water
Mash at 154.0 F 60 min
Sparge Temperature: 168.0 F
Sparge Water: 2.15 gal
Beer Profile Estimated Original Gravity: 1.058 SG
Measured Original Gravity: 1.052 SG
Estimated Final Gravity: 1.015 SG
Measured Final Gravity: 1.012 SG
Estimated Color: 11.9 SRM (
Bitterness: 35.0 IBU
Alpha Acid Units: 12.6 AAU
Estimated Alcohol by Volume: 5.60 %
Actual Alcohol by Volume: 5.21 %
All hops were pellet hops.
Racked to tertiary for a few days after dry hopping.
*I'd planned on dry hopping for a week with this, but the pellet hops made such a mess I tried to wait them out, and eventually used the tertiary to get the beer away from the hoppy sludge. On rebrewing, I'll be going with one week, but since this was how it was done in the batch that I entered in the comp, I posted the recipe as is.
Primed with 5oz of corn sugar.
1st place 10A-American Pale Ale, 2nd place BOS, in the 2009 HBT BJCP Competition
Brew Type: Partial Mash
Style: American Pale Ale Brewer: BBD Brewing
Batch Size: 5.25 gal
Boil Volume: 3.30 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 %
Taste Rating (50 possible points): 40 (As judged in the HBT BJCP Comp)
Ingredients Amount Item Type % or IBU
4.00 lb Pale Liquid Extract [Boil for 10 min] Extract 40.00%
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 20.00 %
2.00 lb Vienna Malt (3.5 SRM) Grain 20.00 %
1.00 lb Honey Malt (25.0 SRM) Grain 10.00 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 5.00 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.00 %
0.75 oz Amarillo Gold [8.40 %] (60 min)
0.50 oz Cascade [6.30 %] (20 min) Hops
0.50 oz Cascade [6.30 %] (15 min) Hops
0.25 oz Amarillo Gold [8.40 %] (10 min) Hops
0.50 oz Cascade [6.30 %] (5 min) Hops
0.50 oz Cascade [6.30 %] (Dry Hop 18 days) Hops *see note about long dry hop below
1.00 oz Amarillo Gold [8.40 %] (Dry Hop 18 days) Hops *see note about long dry hop below
Wyeast 1764 Rogue Pacman Ale Yeast
Mash In Add 7.50 qt of water
Mash at 154.0 F 60 min
Sparge Temperature: 168.0 F
Sparge Water: 2.15 gal
Beer Profile Estimated Original Gravity: 1.058 SG
Measured Original Gravity: 1.052 SG
Estimated Final Gravity: 1.015 SG
Measured Final Gravity: 1.012 SG
Estimated Color: 11.9 SRM (
Bitterness: 35.0 IBU
Alpha Acid Units: 12.6 AAU
Estimated Alcohol by Volume: 5.60 %
Actual Alcohol by Volume: 5.21 %
All hops were pellet hops.
Racked to tertiary for a few days after dry hopping.
*I'd planned on dry hopping for a week with this, but the pellet hops made such a mess I tried to wait them out, and eventually used the tertiary to get the beer away from the hoppy sludge. On rebrewing, I'll be going with one week, but since this was how it was done in the batch that I entered in the comp, I posted the recipe as is.
Primed with 5oz of corn sugar.