Brewing - American Pale Ale
Yeast prep - March 23, 2020
Recovered yeast from American IPA. Slurry refrigerated until brewday.
American Pale Ale Brewday - March 28, 2020
44L (Primary) | 1.052 OG | 33 IBU | 6 SRM
Part 1 - Setup
- Grist -
48% | 4.7kg Canada Malting Domestic 2-Row (1.8L)
48% | 4.7kg Canada Malting Superior Pale Ale Malt (3.1L)
4% | 400g CaraMunich III (57L)
- Hops -
|| Kettle ||
|| Kettle ||
50g Mosaic (11.4% AA) @ 20 minutes
100g Mosaic (11.4% AA) @ 5 minutes
||Dry Hop ||
120g Mosaic (11.4% AA) @ Kegging
- Water -
100g Mosaic (11.4% AA) @ 5 minutes
||Dry Hop ||
120g Mosaic (11.4% AA) @ Kegging
56L treated with 1 campden tab to remove chloramine
Source Profile (mg/l):
Ca+2 = 8.7
Mg+2 = 2.1
Na+ = 18.4
Cl- = 6.7
SO4-2 = 27
Alkalinity (ppm as CaC03) = 32.5
pH = 9.4
Mg+2 = 2.1
Na+ = 18.4
Cl- = 6.7
SO4-2 = 27
Alkalinity (ppm as CaC03) = 32.5
pH = 9.4
|| Salts & Acid ||
Mash - 5ml (88%) Lactic Acid, 5g Calcium Chloride, 7g Calcium Sulfate
Boil - 7g Calicum Sulfate
Mash - 5ml (88%) Lactic Acid, 5g Calcium Chloride, 7g Calcium Sulfate
Boil - 7g Calicum Sulfate
Resulting Profile (mg/l) :
Ca+2 = 91.2
Mg+2 = 2.1
Na+ = 18.4
Cl- = 49.8
SO4-2 = 166.5
Alkalinity (ppm as CaC03) = -6.5
Residual Alkalinity (ppm as CaC03) = -72.8
Brewer's Friend Mash Report
Ca+2 = 91.2
Mg+2 = 2.1
Na+ = 18.4
Cl- = 49.8
SO4-2 = 166.5
Alkalinity (ppm as CaC03) = -6.5
Residual Alkalinity (ppm as CaC03) = -72.8
Brewer's Friend Mash Report
Part 2 - Mash
Mash salts added directly to the milled to grist
Lactic acid added to half the brewing liquor (28L)
Mashed in @ 73C/162F
Target mash pH 5.40 (calculated @ 25C)
Mashed @ 65.5C/150F
Mashed in @ 73C/162F
Target mash pH 5.40 (calculated @ 25C)
Mashed @ 65.5C/150F
After 60 minutes, vorlauf and collected 1st runnings
Batch sparge, vorlauf and collected 2nd runnings
Part 3 - Boil
With 20 minutes remaining, added 1st hop addition
With 5 minutes remaining, added 2nd hop addition, whirlfloc and immersion chiller
Chilled wort and transferred to fermenter
Chilled wort and transferred to fermenter
Gravity measured 1.052
Part 4 - Fermentation
Day 0 - 21:00 - Pitched 800ml slurry @ 17C, fermentation temperature set @ 20C
Day 1 - 11:00 - Temperature @ 20C. Active fermentation. Dropped trub and reconnected collection ball
Day 12 - 18:30 - Disconnected heatwrap
Day 18 - 11:00 - Temperature has been sitting near 13C for the last several days. Racked beer to purged kegs, dry hopped each keg with 60g Mosaic hops. Overfilled kegs to reduce head space as much as possible, sealed with a shot of CO2 @ 36psi then laid each keg on their side. Final gravity measures 1.011-1.012 which temperature corrects to 1.010 for an ABV of 5.5%
Day 19 - 09:00 - Rolled kegs to agitate dry hops
Day 20 - 09:00 - Rolled kegs to agitate dry hops. First keg moved to serving fridge.
Day 21 - 11:00 - Second keg moved to the serving fridge
 |
| OG 1.052 |
Day 1 - 11:00 - Temperature @ 20C. Active fermentation. Dropped trub and reconnected collection ball
Day 12 - 18:30 - Disconnected heatwrap
Day 18 - 11:00 - Temperature has been sitting near 13C for the last several days. Racked beer to purged kegs, dry hopped each keg with 60g Mosaic hops. Overfilled kegs to reduce head space as much as possible, sealed with a shot of CO2 @ 36psi then laid each keg on their side. Final gravity measures 1.011-1.012 which temperature corrects to 1.010 for an ABV of 5.5%
 |
| Keg dry hopping to maximize surface contact |
Day 19 - 09:00 - Rolled kegs to agitate dry hops
Day 20 - 09:00 - Rolled kegs to agitate dry hops. First keg moved to serving fridge.
Day 21 - 11:00 - Second keg moved to the serving fridge
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