ASAFP Pale - BIAB THICK

Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 150 calories (Per )
Carbs: 13.1 g (Per )

Created: Wednesday June 24th 2015

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

61.8

SRM (morey):

3.0

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	American - Pilsner8.5 lb Pilsner	37	1.8	89.5%
1 lb	Cane Sugar1 lb Cane Sugar	46	0	10.5%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Apollo0.5 oz Apollo Hops	Pellet	20	Boil	30 min	30.83	9.1%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	10 min	16	18.2%
1 oz	Citra1 oz Citra Hops	Pellet	11	Aroma	0 min		18.2%
1 oz	Citra1 oz Citra Hops	Pellet	11	Whirlpool at 180 °F	0 min	14.98	18.2%
2 oz	Amarillo2 oz Amarillo Hops	Pellet	8.6	Dry Hop	0 days		36.4%
5.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Apollo (Pellet)	30.83	9.1%
3 oz	Citra (Pellet) 2.9999999931377 oz Citra (Pellet) Hops	30.98	54.6%
2 oz	Amarillo (Pellet)		36.4%
5.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.75 gal		Infusion	--	150 °F	90 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirfloc		Fining	Boil	10 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 119 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Force Carb in Keg CO₂ Level: 2.1 Volumes

Target Water Profile

Plymouth, IN City Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
93	36	7	18	13	367
Mash Chemistry and Brewing Water Calculator

Notes

Lower ABV Session Pale, experimenting with Pilsner Malt as the base. This is supposed to be a hop showcase with very little input from the malt.

Going with a "Thick" BIAB technique. Using a 5gal grainbill with a 3gal mash (kettle/stove fitment issues preclude the use of full water volume on the stovetop, AND back-adding chilled water will speed up the process! WIN WIN!)

Treat the recipe as 5gal, but only use 3gal to mash with - making essentially a diluted DIPA, which comes out as a session.

I'm trying to streamline a lot of processes to make this recipe doable in a 2-3hr time frame, including the chilling and pitch.

Sugar is added to lower the grain weight (again, kettle/fitment issues) and to see what affect this has on the finished beer. The sugar is added as a simple syrup (~1lb in 3c water) after high kreusen is reached in the fermentor. I don't necessarily want the yeast hitting that sugar first, and I'd rather they get it as after they're done with all the malt sugars. This is an educated guess.

I'm trying 10 new things on this beer, but it'll come out just fine.

11/30 - Notes - Beer has been completed and on-tap for more than 2 weeks. It has a bit of catty smell from the Citra despite trying to avoid boiling it for too long, and some generally pissy-ness from the Pilsner, both of which are fading fast. It's bright and clean tasting and damn near chuggably smooth. Brew day start to finish was 2:45, grain to glass in 6 days.

I forgot my Whirfloc, but tried using a gelatin fining to some moderate success.

View Count: 1083
Brew Count: 0
Last Updated: 2015-12-15 23:36 UTC

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