American Pale AlePlanned 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.
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)
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".
Labels:
Brew Day
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