Experimental Pale Ale I

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chad
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)

Created: Tuesday November 15th 2016

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	83.3%
1 lb	Torrified Wheat1 lb Torrified Wheat	36	2	8.3%
1 lb	American - Rye1 lb Rye	38	3.5	8.3%
12 lbs / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

10 lb

American - Pale 2-Row

1.8

83.3%

1 lb

Torrified Wheat

8.3%

1 lb

American - Rye

3.5

8.3%

12 lbs / $ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	horizon0.5 oz horizon Hops	Pellet	12.5	Boil	60 min	24.23	16.7%
0.50 oz	Horizon0.5 oz Horizon Hops	Pellet	12.5	Boil	30 min	18.62	16.7%
1 oz	Yakima Valley Hops - Medusa1 oz Medusa Hops	Pellet	3	Boil	0 min		33.3%
1 oz	Yakima Valley Hops - Medusa1 oz Medusa Hops	Pellet	3	Dry Hop	0 days		33.3%
3 oz / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

0.50 oz

horizon

Pellet

12.5

Boil

60 min

24.23

16.7%

0.50 oz

Horizon

Pellet

12.5

Boil

30 min

18.62

16.7%

1 oz

Yakima Valley Hops - Medusa

Pellet

Boil

0 min

33.3%

1 oz

Yakima Valley Hops - Medusa

Pellet

Dry Hop

0 days

33.3%

3 oz / $ 0.00

Amount	Variety	IBU	Bill %
1 oz	horizon (Pellet)	42.85	33.4%
2 oz	Yakima Valley Hops - Medusa (Pellet)	0	66.6%
3 oz / $ 0.00

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.4 qt/lb	4.2	16.8
Mash volume with grains	5.16	20.6
Grain absorption losses	-1.5	-6
Remaining sparge water volume (equipment estimates 4.13 g \| 16.5 qt)	4.05	16.2
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.58 g \| 26.3 qt)	6.5	26
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume	5	20
Going into fermentor	5	20
Total:	8.25	33
Equipment Profile Used:	System Default

Water

Gallons

Quarts

Strike water volume at mash thickness of 1.4 qt/lb

4.2

16.8

Mash volume with grains

5.16

20.6

Grain absorption losses

-1.5

-6

Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt)

4.05

16.2

Mash Lauter Tun losses

-0.25

-1

Pre boil volume (equipment estimates 6.58 g | 26.3 qt)

6.5

Boil off losses

-1.5

-6

Hops absorption losses (first wort, boil, aroma)

-0.08

-0.3

Post boil Volume

Going into fermentor

Total:

8.25

Equipment Profile Used:

System Default

Date	Days	Event	Volume	Updated	Comment
12/6/2016 1:33 PM over 7 years ago	+25	Brew Day Complete		2/20/2021 3:43 AM over 3 years ago	Pre mash water heated to 152F to heat up mash tun. Temperature lost about 4F. Dough in, mash temp at 140F after losing 7F from adding the grains. 4.5 gallons of the 10 gallons heated were added to the mash tun by this point. The rest was saved for latter. 26 minutes into the mash 2 qts of H2O at 210F added to mash in order to raise the temperature. After 1 hour mash, temperature was about 144F. 5.5 gallons of boiling water added to mash at this point which increased the mash temp to 170F. About 1-2 gallons of water did not fit in mash tun so was reserved for latter. Vourloff then begin sparge. Sample collected for gravity reading. Pre-boil gravity=1.042. Boil conducted as planned. Batch cooled with ice bath. At this point gravity reading was 1.062 at 75F. After aerating too much foam to pitch yeast, so blow off hose attached and waited on pitching yeast until foam went down. Overall from boil to fermenter this beer was, in comparison with the other brews brewed to this point, very foamy. Kettle had to be removed several times to prevent boil over, and as stated above had to wait to pitch the yeast.
12/6/2016 1:35 PM over 7 years ago	+25	Fermentation Complete		2/20/2021 3:43 AM over 3 years ago	Apartment temperature decreased from 70F to 65F.
12/6/2016 1:36 PM over 7 years ago	+25	Racked		2/20/2021 3:43 AM over 3 years ago	gravity reading at 70F was 1.012. Beer was racked to secondary and then dry hopped with Horizon hops.
12/6/2016 1:38 PM over 7 years ago	+25	Packaged	4.5 Gallons	2/20/2021 3:43 AM over 3 years ago	Beer was bottled as normal. For priming sugar 2/3 a cup of normal table sugar boiled in 2 cups of water then cooled and mixed with beer in bottling bucket.

Date

Days

Event

Gravity

Volume

Temp

Updated

Comment

12/6/2016 1:33 PM
over 7 years ago

+25

Brew Day Complete

2/20/2021 3:43 AM
over 3 years ago

Pre mash water heated to 152F to heat up mash tun. Temperature lost about 4F. Dough in, mash temp at 140F after losing 7F from adding the grains. 4.5 gallons of the 10 gallons heated were added to the mash tun by this point. The rest was saved for latter.

26 minutes into the mash 2 qts of H2O at 210F added to mash in order to raise the temperature.

After 1 hour mash, temperature was about 144F.

5.5 gallons of boiling water added to mash at this point which increased the mash temp to 170F.

About 1-2 gallons of water did not fit in mash tun so was reserved for latter.

Vourloff then begin sparge.

Sample collected for gravity reading. Pre-boil gravity=1.042.

Boil conducted as planned.

Batch cooled with ice bath. At this point gravity reading was 1.062 at 75F. After aerating too much foam to pitch yeast, so blow off hose attached and waited on pitching yeast until foam went down.

Overall from boil to fermenter this beer was, in comparison with the other brews brewed to this point, very foamy. Kettle had to be removed several times to prevent boil over, and as stated above had to wait to pitch the yeast.

12/6/2016 1:35 PM
over 7 years ago

+25

Fermentation Complete

2/20/2021 3:43 AM
over 3 years ago

Apartment temperature decreased from 70F to 65F.

12/6/2016 1:36 PM
over 7 years ago

+25

Racked

2/20/2021 3:43 AM
over 3 years ago

gravity reading at 70F was 1.012. Beer was racked to secondary and then dry hopped with Horizon hops.

12/6/2016 1:38 PM
over 7 years ago

+25

Packaged

4.5 Gallons

2/20/2021 3:43 AM
over 3 years ago

Beer was bottled as normal. For priming sugar 2/3 a cup of normal table sugar boiled in 2 cups of water then cooled and mixed with beer in bottling bucket.

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Experimental Pale Ale I