Amarillo Pale Ale
American Pale Ale

 

Type: All Grain

 Date: 1/22/2006

Batch Size: 5.50 gal

 Brewer: Fred Bonjour
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 68.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 70.0 %
1 lbs Munich I (Weyermann) (6.0 SRM) Grain 10.0 %
8.0 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 5.0 %
8.0 oz Barley, Flaked (Briess) (1.7 SRM) Grain 5.0 %
8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 5.0 %
8.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 5.0 %
2.00 oz Amarillo (leaf) [9.40%] (15 min) Hops 29.7 IBU
3.00 oz Amarillo (leaf) [9.40%] (5 min) Hops 17.9 IBU
1.00 oz Amarillo (leaf) [9.40%] (1 min) Hops 1.3 IBU
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.046 SG

 Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 4.3 %
Bitterness: 49.0 IBU Calories: 204 cal/pint
Est Color: 9.1 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion 152 Total Grain Weight: 10.00 lb
Sparge Water: 5.20 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F TunTemperature: 70.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Sacrification Add 13.00 qt of water at 163.5 F 152.0 F 60 min

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Batch Sparged +2.3 gal drain, 3.5 drain
1/29/2006 6.5 brix 1.013 FG