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A Glacial Pace

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Three Shakes Brewing
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Friday September 30th 2016

Original Gravity:

1.057

Final Gravity:

1.012

ABV (standard):

6.0%

IBU (tinseth):

43.7

SRM (morey):

10.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Pale Ale11 lb Pale Ale	37	3.5	81.5%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	3.7%
2 lb	American - Victory2 lb Victory	34	28	14.8%
13.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Glacier1.5 oz Glacier Hops	Pellet	3.5	Boil	60 min	16.2	27.3%
1 oz	Glacier1 oz Glacier Hops	Pellet	3.5	Boil	30 min	8.3	18.2%
1 oz	Glacier1 oz Glacier Hops	Pellet	3.5	Boil	20 min	6.54	18.2%
1 oz	Glacier1 oz Glacier Hops	Pellet	3.5	Boil	10 min	3.91	18.2%
1 oz	Glacier1 oz Glacier Hops	Pellet	3.5	Whirlpool at 210 °F	0 min	8.74	18.2%
5.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5.50 oz	Glacier (Pellet)		43.69	100.1%
5.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.06 gal	Mash	Temperature	--	152 °F	60 min
	Mash Out	Temperature	--	168 °F	10 min
3.06 gal	Sparge	Fly Sparge	--	168 °F	30 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - San Diego Super Yeast WLP090

Amount:	1 Each	Cost:
Attenuation (avg):	79.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 239 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Bedford Water Report 2015. Updated 06/28/2016

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
114	13	23	91	167	96
Mash Chemistry and Brewing Water Calculator

Notes

HOPS: These are 2 year old hops. They've been stored well, but have lost some AA, thus the low number of 3.5%.
YEAST: Made a good starter. Pitch cool at 65˚F then set your regulator to 66˚F, let it rock for 3 days. Raise the temp to 70˚F for a couple days to encourage complete attenuation and re-absorption of fermentation byproducts. At this point, I usually crash the beer to 32˚F for a couple days then keg per my typical method, pouring the first pint a couple days later. (All above from Brulosophy)

Actual SG 1.056
Actual FG 1.009
Actual ABV 6.17

Last Updated and Sharing

844

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Brews

Public: Yup, Shared
Last Updated: 2017-10-23 12:48 UTC

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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