Invitational Imbibement

Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5.14 gallons
Post Boil Size: 4.73 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Stephen Goadhouse
Hop Utilization: 98%
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
URL: https://youtu.be/d1ew26ujoUk

Created: Saturday September 3rd 2022

Akorn Hoppy Pale Ale #6

OG: 1.064 FG: 1.015 ABV: 6.4% IBU: 63

Original Gravity:

1.057

Final Gravity:

1.011

ABV (standard):

6.1%

IBU (tinseth):

66.7

SRM (morey):

4.9

Mash pH

5.1

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	Simpsons - Finest Pale Ale Golden Promise10 lb Finest Pale Ale Golden Promise		37	2.4	100%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.85 oz	Azacca0.85 oz Azacca Hops	Pellet	10.7	Boil	30 min	29.85	13.2%
0.85 oz	Azacca0.85 oz Azacca Hops	Pellet	10.7	Boil	10 min	14.08	13.2%
0.21 oz	Comet0.21 oz Comet Hops	Leaf/Whole	11	Boil	3 min	1.12	3.3%
0.85 oz	Zeus0.85 oz Zeus Hops	Leaf/Whole	16	Boil	3 min	6.57	13.2%
1.70 oz	Azacca1.7 oz Azacca Hops	Pellet	10.7	Boil	0 min		26.3%
2 oz	Azacca2 oz Azacca Hops	Pellet	10.7	Whirlpool at 180 °F	20 min	15.09	31%
6.46 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5.40 oz	Azacca (Pellet)	59.02	83.7%
0.21 oz	Comet (Leaf/Whole)	1.12	3.3%
0.85 oz	Zeus (Leaf/Whole)	6.57	13.2%
6.46 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Baking Soda	Water Agt	Mash	1 hr.
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
3.75 g	Epsom Salt	Water Agt	Mash	1 hr.
6.50 g	Gypsum	Water Agt	Mash	1 hr.
8.50 ml	Lactic acid	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Fining	Boil	10 min.
24 g	Yeast Nutrient	Other	Boil	10 min.
8.50 ml	White Labs - Clarity Ferm WLN4000	Fining	Primary	0 min.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	No
Fermentation Temp:	95 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 169 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.47 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
106	16	27	79	211	70
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.37 gal	Strike	157 °F	152 °F	60 min
	Temperature	168 °F	168 °F	10 min
1.145 gal	Sparge	168 °F	168 °F	--
Starting Grain Temp: 73 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.75 qt/lb	4.38	17.5
Mash volume with grains	5.18	20.7
Grain absorption losses	-1.25	-5
Remaining sparge water volume (equipment estimates 2.37 g \| 9.5 qt)	2.27	9.1
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 5.24 g \| 21 qt)	5.14	20.6
Boil off losses	-0.75	-3
Hops absorption losses (first wort, boil, aroma)	-0.17	-0.7
Post boil Volume (equipment estimates 4.33 g \| 17.3 qt)	4.73	18.9
Hops absorption losses (whirlpool, hop stand)	-0.08	-0.3
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 4.66 g \| 18.6 qt)	4.25	17
Total:	6.64	26.6
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 87.7%

Pre-Boil: 78% 28.9 ppg

Ending Kettle: 72% 26.8 ppg

Brew House: 67% 24.9 ppg

Wort Volume:

4.3 Gallons

Expected 4.25 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.057
Actual OG: 1.058

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Updated	Comment
9/3/2022 11:28 AM over 2 years ago	+0	Sample			5.8	9/3/2022 11:28 AM over 2 years ago	First pH was high - although Palmer says that too much conversion has happened I still added 4.5 ml lactic acid to try to get pH down to target - about 20 min after start of mash
9/3/2022 11:43 AM over 2 years ago	+0	Sample			5.6	9/3/2022 11:43 AM over 2 years ago	Still high and even more late but added another 4 ml of lactic acid
9/3/2022 11:56 AM over 2 years ago	+0	Sample			5.6	9/3/2022 11:56 AM over 2 years ago	pH did not change - maybe it is my lactic acid - I stir it gently - maybe stir more or ditch it and use new?
9/3/2022 12:29 PM over 2 years ago	+0	Mash Complete	1.055	5.37 Gallons	5.4	9/3/2022 12:29 PM over 2 years ago	Finally got pH so glad I stopped adding acid
9/3/2022 1:31 PM over 2 years ago	+0	Pre-Boil Gravity	1.054	5.35 Gallons	5.3	9/3/2022 1:34 PM over 2 years ago	Volume is higher than expected but gravity is expected. PH dropped a bit but still good.
9/3/2022 2:31 PM over 2 years ago	+0	Boil Complete	1.058			9/3/2022 6:34 PM over 2 years ago	Cannot take volume with cooling coil and hop spider and all in wort but took it after wort cooled and all of that removed. Gravity could be a little higher but do not want to risk infection to get it
9/3/2022 6:33 PM over 2 years ago	+0	Brew Day Complete	1.058	4.3 Gallons	5.3	9/3/2022 6:33 PM over 2 years ago	Assuming pH has not changed. Had 5.125 cups left in kettle after transfer to fermenter so must have been 4.3 gal to fermenter. Assuming last refractometer measurement of 1.058 is still correct. Tilt says 1.057.
10/2/2022 5:33 PM over 2 years ago	+29	Tasting Note				10/2/2022 5:38 PM over 2 years ago	Although the final gravity was higher than I wanted (~1.016) it does not taste sweet but rather on the slightly drier side. The additional gravity does help with the bitterness. It is VERY bitter. The Apartment Brewer said that his was way under the calculated IBU. I have to say mine is way above. It tastes more like 110 IBU. So if I do it again, dial down the hops. I do not notice my fresh hops at all but perhaps they are buried under the Azacca. There is a hint of the late addition Azacca but the boiled bitterness over powers nearly all of it. However, it is not an abrasive bitterness. As it clears, the bitterness drops a little. I added a clarifying agent on 10/2/2022 to help speed up the process because it was still quite hazy. The orange essence fruity esters of the Voss Kveik really come through on aroma and over powers any aromas from malt. I probably should have tried to ferment at a lower temperature to get less fruity esters (I did try but failed - probably best to shoot for 85F - I tried 90F). It makes you think that the beer is going to be sweet but it is not. It is sort of like a dry grapefruit juice. I like it but if I tried to enter into a competition, I think it would be judged as not being to the style of IPA or Pale Ale. Overall, it is satisfying but a little weird.
10/23/2022 7:27 PM over 2 years ago	+50	Tasting Note				10/24/2022 7:29 PM over 2 years ago	Using Biofine, clarified it in the keg. As I had hoped, this tamped down the hop flavor making it, in my opinion, less than the recipe 66 IBU and perhaps 50. Still plenty of hop flavor. The flavors have also melded well together. It is very enjoyable and it was highly praised at today's home brew club meeting

Notes

Mainly from Take the "A" Train as a SMASH beer (see URL) but my homegrown Zeus and Comet hops were ready for harvesting and I wanted to use them, so I added them towards the end of the boil.

This recipe won 1st place for the Pale American Ale category at the Dec. 3, 2022 50 West BJCP Competition: https://reggiebeer.com/ReggieWeb.php?Web=1000739

Award Winning Recipe

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Last Updated: 2022-12-28 00:06 UTC
Snapshot Created: 2022-09-03 01:11 UTC
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