Tuesday, 17 May 2011

Brew Day: American Pale Ale

Brewing what should be a nice hoppy American Pale Ale today, it will be fermented with the new Wyeast GreenBelt yeast which should "complements hop-driven beers with fruity and floral aromas".
American Pale Ale
Estimated OG: 1.052 SG, Estimated Color: 7.2 SRM, Estimated IBU: 42.3 IBU
Boil Time: 60 Minutes

40%    Pale Malt, Ale (Powells) (2.0 SRM)
40%    Pale Malt, Traditional Ale (Joe White) (3.0 SRM)
8.5%    Wheat Malt (Barrett Burston) (1.5 SRM)
4.5%    Munich I (Weyermann) (7.1 SRM)
3.5%    Carapils (Weyermann) (2.0 SRM)
3.5%    Crystal (Joe White) (72.0 SRM)
0.21g/L    Cascade 09 [7.80%]  (60 min) (FWH)    4.8 IBU 
1.25g/L    Galena 06 [9.20%]  (60 min)    34.4 IBU
0.42g/L    Cascade 09 [7.80%]  (10 min)    1.7 IBU
0.42g/L    Riwaka 09 [5.90%]  (10 min)    1.3 IBU
0.625g/L    Cascade 09 [7.80%]  (0 min)
0.625g/L    Riwaka 09 [5.90%]  (0 min)
0.17g/L    Calcium Chloride
0.42g/L    Calcium Sulfate
8.3billion cells/L  (Starter)  Greenbelt (Wyeast)
Planned mash was a single infusion @ 66C, however the initial strike water was too low (not sure how that happened) so  I used a step mash to take it from 63C up to 66C, it just took a while for the extra water to boil.  The plan is to ferment the beer at 18C for 12days, and then 'cold condition' it at 2C for another 2 days.