BuckSwope
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP007 - English Dry Ale
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.75
- Original Gravity
- 1.051
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 62.5
- Color
- 7
- Primary Fermentation (# of Days & Temp)
- 10 days @ 68
- Secondary Fermentation (# of Days & Temp)
- 3 weeks @ 38 (keg condition)
- Tasting Notes
- Fruity and DANK. Notes of orange, peach, apricot, weed, dank
Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.042
Efficiency: 71% (brew house)
STATS:
Original Gravity: 1.051
Final Gravity: 1.013
ABV (standard): 5.04%
IBU (tinseth): 62.43
SRM (morey): 7
FERMENTABLES:
5.25 lb - American - Pale 2-Row (45.9%)
5.25 lb - Canadian - ESB Malt (45.9%)
0.5 lb - American - Caramel / Crystal 40L (4.4%)
0.25 lb - Canadian - Honey Malt (2.2%)
3 oz - German - Acidulated Malt (1.6%) - (adjusting mash PH)
HOPS:
1.25 oz - Columbus, Type: Pellet, AA: 15, Use: First Wort, IBU: 40.31
1 oz - Galaxy, Type: Pellet, AA: 14, Use: Boil for 5 min, IBU: 9.91
1.5 oz - Mosaic , Type: Pellet, AA: 11.5, Use: Boil for 5 min, IBU: 12.21
1 oz - Galaxy, Type: Pellet, AA: 14, Use: Boil for 0 min
1.5 oz - Mosaic , Type: Pellet, AA: 11.5, Use: Boil for 0 min
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Keg Hop until keg taps
1 oz - Citra, Type: Pellet, AA: 11, Use: Keg Hop for until keg taps
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min
Starting Mash Thickness: 1.30 qt/lb
OTHER INGREDIENTS:
1/2 tab - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
YEAST:
White Labs - Dry English Ale Yeast WLP007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 65 - 70 F
Fermentation Temp: 66 F
Pitch Rate: 0.75 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name:
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:
11g of gypsum in mash for 2.5:1 SO4/CL ratio
Mash PH - 5.4
I figured with all the help and insightful info you guys all post, it's time for me to pull my weight. Any questions, fire away. Cheers!
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.042
Efficiency: 71% (brew house)
STATS:
Original Gravity: 1.051
Final Gravity: 1.013
ABV (standard): 5.04%
IBU (tinseth): 62.43
SRM (morey): 7
FERMENTABLES:
5.25 lb - American - Pale 2-Row (45.9%)
5.25 lb - Canadian - ESB Malt (45.9%)
0.5 lb - American - Caramel / Crystal 40L (4.4%)
0.25 lb - Canadian - Honey Malt (2.2%)
3 oz - German - Acidulated Malt (1.6%) - (adjusting mash PH)
HOPS:
1.25 oz - Columbus, Type: Pellet, AA: 15, Use: First Wort, IBU: 40.31
1 oz - Galaxy, Type: Pellet, AA: 14, Use: Boil for 5 min, IBU: 9.91
1.5 oz - Mosaic , Type: Pellet, AA: 11.5, Use: Boil for 5 min, IBU: 12.21
1 oz - Galaxy, Type: Pellet, AA: 14, Use: Boil for 0 min
1.5 oz - Mosaic , Type: Pellet, AA: 11.5, Use: Boil for 0 min
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Keg Hop until keg taps
1 oz - Citra, Type: Pellet, AA: 11, Use: Keg Hop for until keg taps
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min
Starting Mash Thickness: 1.30 qt/lb
OTHER INGREDIENTS:
1/2 tab - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
YEAST:
White Labs - Dry English Ale Yeast WLP007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 65 - 70 F
Fermentation Temp: 66 F
Pitch Rate: 0.75 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name:
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:
11g of gypsum in mash for 2.5:1 SO4/CL ratio
Mash PH - 5.4
I figured with all the help and insightful info you guys all post, it's time for me to pull my weight. Any questions, fire away. Cheers!
