Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 41.6 IBUs 7.0 SRM 1.051 1.010 5.3 %
Actuals 1.047 1.011 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 8 lbs 80
Caramel/Crystal Malt - 20L 1 lbs 10
Munich Malt 1 lbs 10

Hops

Name Amount Time Use Form Alpha %
Amarillo 0.5 oz 60 min First Wort Pellet 8.2
Amarillo 0.5 oz 30 min Boil Pellet 8.2
Amarillo 1 oz 13 min Boil Pellet 8.2
Amarillo 1 oz 5 days Dry Hop Pellet 8.2

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 1.00 tsp 60 min Mash Water Agent
Irish Moss 0.25 tsp 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 151°F 60 min

Fermentation

Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F

Notes

Purchased calcium carbonate (chalk) instead of calcium chloride so I left it out of the recipe.

Added 1/4 tsp of lactid acid to mash to get to 5.4pH. Added about 1-2 cups of boiling water to get mash back to 152F.

Did not let the grains drain and collect the wort, ended up low on volume.

Good hot and cold break. Let the wort settle after I moved it to the counter.

Cooled to 65F in 26 minutes.

Tried to pull up as little trub as possible when racking to carboy.

Bitterness lingers for longer than I like, could be from the amarillo bittering addition.

APA