Brut Pale Single Malt 8/3/19
American Pale Ale

 

Type: All Grain

 Date: 8/3/2019

Batch Size: 5.50 gal

 Brewer: Jomebrew
Boil Size: 9.32 gal Asst Brewer:
Boil Time: 60 min Equipment: Jomebrew 11G Top Tier
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.05 items Campden Tablets (Mash 60.0 min) Misc
12.00 lb BEST Pale Ale (BESTMALZ) (3.0 SRM) Grain 100.00 %
1.05 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.50 oz Magnum [12.00 %] (15 min) Hops 10.2 IBU
2.00 oz Amarillo [9.20 %] (60 min) (Aroma Hop-Steep) Hops -
1.00 items Clarity Ferm (White Labs) (Primary 7.0 days) Misc
0.55 tsp Amylase Enzyme (Primary 7.0 days) Misc
2.00 oz Centennial [10.00 %] Hops -
2.00 oz HBC 342 (Experimental) [5.00 %] Hops -

 

Beer Profile

Est Original Gravity: 1.062 SG

 Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 6.03 % Actual Alcohol by Vol: 5.25 %
Bitterness: 10.2 IBU Calories: 211 cal/pint
Est Color: 5.5 SRM Color:
Color
 

Mash Profile
Mash Name: #1 Single Infusion, Full Body, Batch Sparge Total Grain Weight: 12.00 lb
Sparge Water: 7.51 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

#1 Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 15.00 qt of water at 166.8 F 156.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes
7:30 Setup. Milled 12 lbs base malt
8:02 4.5G strike at 163f. Added campden and gypsum
mash at 150.5. increased to 153F
8:30 Heat 6G sparge water (should have been 6.5.)
about 1.75 gallons left in grain and mashtun.
9:15 3G in kettle
added 5.5 gallons sparge (should have been over 6g) at 190F
mash heated to 165F
Recirc 5-7 minutes
9:20 Afert to kettle
9:30 ~8G in kettle (i think that was wrong) final volume was .75 to gallon short
Preboil 12 Brix
.5 oz magnum
9:50 cleaned mashtun with PBW recirc
10:22 whirlfloc, fermentaid k
~10:30 flameout
10:47 wirlpool started cold water to chill
15 BRIX
11:15 carboy low volume and 15 brix. added 1/2 gallon water.
brix might be 12 maybe more
11:43 cleaning done
wort 73 f
12:00 all done
1:30 wort at 67F. pitched yeast slurry, clarity ferm and amylayse
8:00 PM fermetation going already

8/4 7 AM great fermentation

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