| Recipe |
|
First Attempt |
|
Style |
|
American Pale Ale |
| Brewer |
|
Clinton Ebadi |
|
Batch |
|
5.00 gal |
Recipe Characteristics
| Recipe Gravity |
|
1.054 OG |
|
Estimated FG |
|
1.014 FG |
| Recipe Bitterness |
|
51 IBU |
|
Alcohol by Volume |
|
5.4% |
| Recipe Color |
|
10° SRM |
|
Alcohol by Weight |
|
4.2% |
Ingredients
| Quantity |
|
Grain |
|
Use |
| 3.00 lb |
|
Briess Sparkling Amber D.M.E. |
|
extract |
| 4.00 lb |
|
Alexander's Sun Country Pale LME |
|
extract |
| Quantity |
|
Hop |
|
Form |
|
Time |
| 1.00 oz |
|
Nugget |
|
pellet |
|
60 minutes |
| 1.00 oz |
|
Cascade |
|
pellet |
|
10 minutes |
| Quantity |
|
Misc |
|
Notes |
| 1.00 unit |
|
White Labs East Coast Ale yeast |
|
liquid tube |
Recipe Notes
I am not sure if the color for the dry malt is correct (sheet said 8-13?), or if the SG is right (the LME is correct, but the DME had no info on that so I used the 'usual' number from a book).
Batch Notes
I did a half boil (three gallons preboiled and left to cool in the fermentor, and three gallons boiIed with the malt/hops). I did not make a starter for this one. I Accidentally added the bittering hops before the hot break. Everything else seemed to go fine. Cooled the wort from boiling to roomtemp in a bit under a half an hour in the sink with a bit of ice. OG was 1.054 (read 1.048 @ 98F [I didn't cool the concentrated wort to quite low enough of a temperature to offset the hot water in the bucket]). I had to let it sit closed overnight because the wort/water mix took a long time to cool down, and pitched the yeast at nine the next morning. Vigorous fermentation started before the next day.