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5th Generation Pale Rain Ale
American Pale Ale • All Grain • 11 gal
Brewing right now on my new 3 kettle, half barrel system.
March 15, 2015 01:51pm
0.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 25 lbs
2-Row Brewers Malt (Organic);Briess
2-Row Brewers Malt (Organic);Briess
Mild malty flavor. USDA Organic, 100% Organic. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 2 oz
Summit™ -17.0 AA% whole; boiled 60 min
Summit™
Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.
- 2 oz
Horizon -14.0 AA% whole; boiled 25 min
Horizon
Pedigree A diploid high alpha, low co-humulone selection. Cross made in Oregon in 1970, half-sister of Nugget. Typical Beer Styles All Ales and Lagers.
- 2 oz
Citra® -12.0 AA% whole; boiled 10 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 2ea
Whirlfloc Tablets (Irish moss) -(omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
FermentisUS-05Safale US-05
FermentisUS-05Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Date: 3/15/15 Outside temp 57F Approx 13.5 gals of fresh rain water HLT start time: 10:45am HLT 180F strike water, 65F foundation water. Mash ended up at 136F HERM coil was used to raise the temp to 144F. The temp rose to 147 before sparge/pump over. Rest started at 1pm HLT refilled and 13gal of 176F strike water, but temp fell to 160F. Pump over @ 2:15pm, half way through the grain bed started sucking through or around the Pico false bottom. Stopped pump over and vorlofted the mash tun for 15mins to get it settled again. Sparge and pump over restarted @ 2:30 Boil started at 4:20pm, 75 min boil time 75min - 1oz Summit leaf hops 50min - 1oz Summit 25min - 1oz Horizon leaf hops 15min - 1oz Horizon 10min - 1oz Citra leaf hops 5min - 1oz Citra Whirl - 1oz Centennial leaf hops The small BK false bottom worked amazingly well. I did recirc the BK to whirlpool inlet to set the "hop bed". Wort Chiller worked very well and I was able to adjust the temp by way of the flow rate from 80-72F. 1.061 First Runnings OG (hydrometer) 1.053 Pre Boil OG (hydrometer) 1.066 SG/OG - (refractor reading) (79% efficiency) 1.012 FG
Style (BJCP)
Category: 10 -American Ale
Subcategory: A -American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.045 -1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 -1.015 | |
| Color: | 5.9 SRM | 5 -14 | |
| Alcohol: | 7.1% ABV | 4.5% -6% | |
| Bitterness: | 97.7 IBU | 30 -45 | |
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