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Dry Pale Ale with Brett C (Chinook/Cascade)

Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Sunday February 26th 2012

Original Gravity:

1.054

Final Gravity:

1.011

ABV (standard):

5.6%

IBU (tinseth):

65.2

SRM (morey):

5.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	American - Pale 2-Row20 lb Pale 2-Row	37	1.8	87%
1 lb	German - CaraRed1 lb CaraRed	34	20	4.3%
1 lb	Weyermann - CaraBelge1 lb CaraBelge	33	13.6	4.3%
1 lb	German - Wheat Malt1 lb Wheat Malt	37	2	4.3%
23 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
2 oz	Chinook2 oz Chinook Hops	Leaf/Whole	13	Boil	75 min	33.3%
2 oz	Cascade2 oz Cascade Hops	Leaf/Whole	7	Boil	15 min	33.3%
2 oz	Cascade2 oz Cascade Hops	Leaf/Whole	7	Aroma	5 min	33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Chinook (Leaf/Whole)		33.3%
4 oz	Cascade (Leaf/Whole)	0	66.6%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
36	Start at 145 and then jump to 155	Infusion	--	145 °F	45 min
	recirc through herms and raise temp	Temperature	--	155 °F	45 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	whirlfoc		Fining	Boil	15 min.
1 tbsp	gelatin		Fining	Primary	0 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (custom):	79%	Flocculation:	Medium
Optimum Temp:	59 - 75 °F	Starter:	Yes

3rd generation

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Pale Ale/IPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	7	7	28	141	7
ca2 60 mg2 7 so4 141 na 7 cl 28 hco3 7 baking soda 1gram gypsum 18 grams calcium chloride 4.5 grams epsom salt 7 grams canning salt 1 gram
Mash Chemistry and Brewing Water Calculator

Notes

Strike with 9 gallons at 160 to hit 145. Raise through Herms to 155 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170

Safeale 04 (wyeast 007) fermented out three generations in. Yeast has a good clean ale flavor. Made a 2 liter starter two days before brew day 1-21-12.

Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.

Add a Brett C culture in secondary after building it up via starter. Adds a nice leathery/citrus/pineapple complex flavor. Dry's the beer out substantially and really adds a huge amount of complexity. Drying the beer out helps substantially in the finish.

Last Updated and Sharing

2,304

Views

Brews

Public: Yup, Shared
Last Updated: 2012-06-05 03:02 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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