First Attempt |
Recipe | First Attempt | Style | American Pale Ale | |||
Brewer | Clinton Ebadi | Batch | 5.00 gal | |||
Extract |
Recipe Characteristics
Recipe Gravity | 1.054 OG | Estimated FG | 1.014 FG | |||
Recipe Bitterness | 60 IBU | Alcohol by Volume | 5.2% | |||
Recipe Color | 10° SRM | Alcohol by Weight | 4.1% |
Ingredients
Quantity | Grain | Type | Use | |||||
4.00 lb | Alexander's Sun Country Pale LME | extract | ||||||
3.00 lb | Briess Sparkling Amber D.M.E. | extract | ||||||
Quantity | Hop | Type | Time | |||||
1.00 oz | Cascade | pellet | 10 minutes | |||||
1.00 oz | Nugget | pellet | 60 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.
BOTTLING DAY:
Bottled three days late (Thursday april 27). Fermentation was quick. There were a few temperature spikes and dips during fermentation. FG was 1.014 (right on target). Initial taste is a bit bready, and initially mildly hopped but moving to a nice floral hoppiness after swallowing. Bottling went well (the last bottle or two will probably be oxidsed, but such is life).