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    American Pale Ale

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    suljo
    This document provides instructions for brewing an American Pale Ale, including a list of ingredients and steps for mashing, boiling, fermenting, and packaging. Pale malt, Cara-Pils, and Caramunich malts are mashed. First wort and boil hops include Magnum, Cascade, and Simcoe. Primary fermentation is conducted at 19.4C for 4 days with secondary fermentation for 10 days. The beer is carbonated and aged for 30 days before drinking.

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    American Pale Ale

    Uploaded by

    suljo
    16 views2 pages
    This document provides instructions for brewing an American Pale Ale, including a list of ingredients and steps for mashing, boiling, fermenting, and packaging. Pale malt, Cara-Pils, and Caramunich malts are mashed. First wort and boil hops include Magnum, Cascade, and Simcoe. Primary fermentation is conducted at 19.4C for 4 days with secondary fermentation for 10 days. The beer is carbonated and aged for 30 days before drinking.

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    This document provides instructions for brewing an American Pale Ale, including a list of ingredients and steps for mashing, boiling, fermenting, and packaging. Pale malt, Cara-Pils, and Caramunich malts are mashed. First wort and boil hops include Magnum, Cascade, and Simcoe. Primary fermentation is conducted at 19.4C for 4 days with secondary fermentation for 10 days. The beer is carbonated and aged for 30 days before drinking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    16 views2 pages

    American Pale Ale

    Uploaded by

    suljo
    This document provides instructions for brewing an American Pale Ale, including a list of ingredients and steps for mashing, boiling, fermenting, and packaging. Pale malt, Cara-Pils, and Caramunich malts are mashed. First wort and boil hops include Magnum, Cascade, and Simcoe. Primary fermentation is conducted at 19.4C for 4 days with secondary fermentation for 10 days. The beer is carbonated and aged for 30 days before drinking.

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    American Pale Ale Page 1 of 2

    American Pale Ale


    American Pale Ale (18 B)
    Type: All Grain Date: 21 Dec 2016
    Batch Size: 27,90 l Brewer:
    Boil Size: 35,94 l Asst Brewer:
    Boil Time: 60 min Equipment: 02 Moja oprema - Bure
    End of Boil Vol: 31,67 l Efficiency: 72,00 %
    Final Bottling Vol: 25,06 l Est Mash Efficiency: 78,5 %
    Fermentation: Ale, Two Stage Taste Rating: 30,0
    Taste Notes:
    Prepare for Brewing

    Clean and Prepare Brewing Equipment


    Total Water Needed: 45,96 l
    Mash Water Acid:

    Mash or Steep Grains


    Mash Ingredients
    Amt Name Type # %/IBU
    5,00 kg Pale Malt (2 Row) Bel (5,9 EBC) Grain 1 66,7 %
    2,00 kg Cara-Pils/Dextrine (3,9 EBC) Grain 2 26,7 %
    0,50 kg Caramunich Malt (110,3 EBC) Grain 3 6,7 %

    Mash Steps
    Step
    Name Description Step Time
    Temperature
    Mash In Add 22,06 l of water at 74,9 C 68,9 C 45 min

    Sparge Water Acid:


    Batch sparge with 2 steps (4,67l, 19,22l) of 75,6 C water

    First Wort Hops
    Amt Name Type # %/IBU
    10,00 g Magnum [12,00 %] - First Wort 60,0 min Hop 4 11,1 IBUs
    Add water to achieve boil volume of 35,94 l
    Estimated pre-boil gravity is 1,049 SG

    Boil Ingredients
    Amt Name Type # %/IBU
    30,00 g Cascade [5,50 %] - Boil 15,0 min Hop 5 6,9 IBUs
    30,00 g Simcoe [13,00 %] - Boil 15,0 min Hop 6 16,3 IBUs
    15,00 g Cascade [5,50 %] - Boil 5,0 min Hop 7 1,4 IBUs
    15,00 g Simcoe [13,00 %] - Boil 5,0 min Hop 8 3,3 IBUs

    Estimated Post Boil Vol: 31,67 l and Est Post Boil Gravity: 1,057 SG

    file:///C:/Users/Dzan/Documents/BeerSmith2/Reports/bsxtmp_28623.htm 21.12.2016.
    American Pale Ale Page 2 of 2

    Cool and Transfer Wort

    Cool wort to fermentation temperature


    Transfer wort to fermenter
    Add water if needed to achieve final volume of 27,90 l

    Pitch Yeast and Measure Gravity and Volume

    Measure Actual Original Gravity _______ (Target: 1,057 SG)


    Measure Actual Batch Volume _______ (Target: 27,90 l)
    Add water if needed to achieve final volume of 27,90 l

    Fermentation

    21 Dec 2016 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C)


    25 Dec 2016 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)

    Dry Hop and Bottle/Keg

    Measure Final Gravity: _________ (Estimate: 1,017 SG)


    Date Bottled/Kegged: 04 Jan 2017 - Carbonation: Bottle with 147,41 g Corn Sugar
    Age beer for 30,00 days at 18,3 C
    03 Feb 2017 - Drink and enjoy!

    Notes

    file:///C:/Users/Dzan/Documents/BeerSmith2/Reports/bsxtmp_28623.htm 21.12.2016.

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