Tasty APA (by Mike McDole)
A ProMash Recipe Report
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Batch Size (Gal):
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12.00
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Wort Size (Gal):
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12.00
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Total Grain (Lbs):
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26.00
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|
|
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Anticipated OG:
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1.056
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Plato:
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13.74
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Anticipated SRM:
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5.7
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Anticipated IBU:
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37.0
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Brewhouse Efficiency:
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71
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%
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|
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Wort Boil Time:
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90
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Minutes
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For Mash Hoppings: -30 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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61.5
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16.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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23.1
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6.00 lbs.
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Pilsener
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Germany
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1.038
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2
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7.7
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2.00 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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3.8
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1.00 lbs.
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Crystal 40L
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America
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1.034
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40
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3.8
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1.00 lbs.
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Wheat Malt
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America
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1.038
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.50 oz.
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Chinook
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Whole
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13.00
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9.1
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Mash H
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0.50 oz.
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Warrior
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Pellet
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15.60
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15.6
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60 min
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0.50 oz.
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Simcoe
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Pellet
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12.00
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4.0
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20 min
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0.50 oz.
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Columbus
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Pellet
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15.00
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3.0
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10 min
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0.50 oz.
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Northern Brewer
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Whole
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9.00
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1.6
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10 min
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0.50 oz.
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Centennial
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Pellet
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10.50
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1.7
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1 min
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0.50 oz.
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Simcoe
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Pellet
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12.00
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2.0
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1 min
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4.00 oz.
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Cascade
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Whole
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5.75
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0.0
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0 min
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2.00 oz.
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Columbus
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Pellet
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15.00
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0.0
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Dry Hop
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1.00 oz.
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Centennial
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Pellet
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10.50
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0.0
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Dry Hop
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1.00 oz.
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Simcoe
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Pellet
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12.00
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0.0
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Dry Hop
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White Labs WLP001 California Ale
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Mash Type:
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Single Step
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Grain Lbs:
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26.00
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Water Qts:
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36.00
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Before Additional Infusions
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Water Gal:
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9.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.38
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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154
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30 Min
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Mash-out Rest:
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165
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15 Min
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Sparge:
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170
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45 Min
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Total Mash Volume Gal: 11.08 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
The water was R/O to which was added gypsum, epsom salt, and table salt to bring it to Ca-110ppm, Mg-118ppm, Na-17ppm, SO4-350ppm, Cl-50ppm.
Mashed at 154F. This grain bill tends to want to attenuate below 1.010. Higher diastatic power of Pilsner malt may be the reason.
The beer will seem hoppier than 37 IBU. Probably a better APA at 30 IBU.
The 0 minute hop (cascade) was a hopback. A hop addition of half as much at flameout could be substituted.
Pitched 2000ml starter.
Fermentation temperature was 68F.
A 7 micron filter was used prior to carbonating to 2.5 volumes.
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Generated with ProMash Brewing Software |