No. 11
American Pale Ale (10 A)
Type: All Grain
Batch Size: 37,85 l
Boil Size: 50,64 l
Boil Time: 90 min
End of Boil Vol: 43,31 l
Final Bottling Vol: 35,01 l
Fermentation: Ale, Two Stage
Date: 18 Feb 2012
Brewer: Peter Stix
Equipment: Thermoport 38l
Efficiency: 70,00 %
Est Mash Efficiency: 77,0 %
%/IBU
5,50 kg Munich Malt (17,7 EBC) Grain 2 50,0 %
5,50 kg Pilsner (2 Row) Ger (3,9 EBC) Grain 3 50,0 %
72,00 g Spalter Select [5,20 %] – Boil 60,0 min Hop 4 22,4 IBUs
45,00 g Spalter Select [5,20 %] – Boil 30,0 min Hop 5 10,8 IBUs
45,00 g Spalter Select [5,20 %] – Boil 15,0 min Hop 6 6,9 IBUs
3,0 pkg Nottingham (Danstar #-) [23,66 ml] Yeast 7 –
Gravity, Alcohol Content and Color
Est Original Gravity: 15,320 Plato
Est Final Gravity: 3,723 Plato
Estimated Alcohol by Vol: 6,4 %
Bitterness: 40,1 IBUs
Est Color: 16,3 EBC
Measured Original Gravity: 13,200 Plato
Measured Final Gravity: 2,564 Plato
Actual Alcohol by Vol: 5,7 %
Calories: 501,2 kcal/l
Mash Profile
Mash Name: Temperature Mash, 2 Step, Medium Body
Sparge Water: 27,55 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 11,00 kg
Grain Temperature: 3,0 C
Tun Temperature: 3,0 C
Mash PH: 5,20
Protein Rest Add 35,30 l of water at 65,1 C 57,0 C 15 min
Saccharification Add 0,00 l of water and heat to 66,7 C over 15 min 66,7 C 60 min
Mash Out Heat to 75,6 C over 10 min 75,6 C 10 min
Sparge: Fly sparge with 27,55 l water at 75,6 C
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
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