Method:All Grain Style:American Pale Ale Boil Time:60 min Batch Size:10 gallons
(fermentor volume) Pre Boil Size:12 gallons Pre Boil Gravity:1.047
(recipe based estimate)
Efficiency: 87%
(brew house) Source:Woodshop Calories:187.9
(Per 12oz)
Carbs:18.5 g
(Per 12oz)
Start with 16 gallons of RO water.
To 8 gallons add 2g gypsum, 2g Epsom Salt, 5g CaCl.
Used 7 gallons for thin Mash due to fine crush and use of Oats.
Use balance of all water for double sparge.
Another split batch: 5 gallons with T-58 and dry-hopped with 2 oz saaz; and 5 gallons with S-05 and dry-hopped with 2 oz of cascade.
Oats are toasted.
Brew Day Complete: Somehow ended up with more beer at a higher OG than planned. Efficiency up to 87% from 73% normally. First brewday since June - went very smoothly. Was trying for a mash temp of 156F to maintain some body in what was supposed to be a very low alcohol beer. Hit 152F but with a higher OG so maybe that will be ok. Will double the dry hop to 2 oz from the original 1 oz.
Day after brewing, T-58 has kicked in, S-05 has not. Sat on all ingredients for a month or more so am a little worried about viability. However, the T-58 was the yeast with the past best-by date.
Took a Refractometer reading 11/14 and got 5.1 for the S-05 and 6.3 for the T-58. The T-58 seems to be still working a little. Using the Brewer's Friend calculator that puts them at over 6% ABV. A little stronger than I originally planned, but that's ok. The small samples I pulled make me very optimistic these will both be great and quite different from each other. I am letting them ride for a couple more days but will keg on 11/19 at the latest to be ready to tap for Thanksgiving.
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Last Updated: 2014-11-14 17:47 UTC
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NEW Water Requirements:
Split Batch: Belgian and American pale ale
Equipment Profile Used
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Water Requirements:
Split Batch: Belgian and American pale ale
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