British Pale |
Type: All Grain | Date: 12/7/2005 |
Batch Size: 5.00 gal | Brewer: Chuck |
| Boil Size: 6.00 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: |
| |
Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 9.00 lb | Pale Malt, Maris Otter (3.0 SRM) | Grain | 78.26 % | | 2.00 lb | Victory Malt (25.0 SRM) | Grain | 17.39 % | | 0.50 lb | Caramel Malt - 40L (Briess) (40.0 SRM) | Grain | 4.35 % | | 2.00 oz | Fuggles [4.50 %] (55 min) | Hops | 28.7 IBU | | 1.00 oz | Styrian Goldings [5.40 %] (5 min) | Hops | 3.5 IBU | | 1 Pkgs | English Ale (White Labs #WLP002) | Yeast-Ale | |
|
| |
Beer Profile |
Est Original Gravity: 1.064 SG | Measured Original Gravity: 1.065 SG |
| Est Final Gravity: 1.021 SG | Measured Final Gravity: 1.028 SG |
| Estimated Alcohol by Vol: 5.66 % | Actual Alcohol by Vol: 4.83 % |
| Bitterness: 32.3 IBU | Calories: 301 cal/pint |
| Est Color: 11.4 SRM | Color: |
| |
Mash Profile |
| Mash Name: Single Infusion, Full Body | Total Grain Weight: 11.50 lb |
| Sparge Water: 2.60 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 |
| |
Single Infusion, Full Body| Step Time | Name | Description | Step Temp |
|---|
| 45 min | Mash In | Add 14.38 qt of water at 170.5 F | 158.0 F | | 10 min | Mash Out | Add 5.75 qt of water at 196.6 F | 168.0 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: 2.4 |
| Pressure/Weight: 10.2 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 38.0 F | Age for: 14.0 days |
| Storage Temperature: 38.0 F | |
| |
Notes |
|
