Batch 24: Pacific Pale Ale
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By Volume
Primary Secondary Keg
1.060 1.010 6.5 % 68 % 21 days 11 days 7 days


rewed on Saturday, September 17th, 2005
A yeast starter was made on Tuesday, September 13, 2005 for the White Labs California Ale yeast with 550 mL of water, 3 oz of Light LME, and 1/2 tsp yeast nutrient. It is the most active yeast starter I have ever had but the procedure was the same. Some of the krausen got up into the airlock but won't be a problem. This brew session went really well and I mashed the most grains ever in my small mash tun. It's the first time I've used a base malt other than Briess 2-row so it will be interesting to see if I can tell the difference. I've alse never used cascade hops in any of my brews. The fermentation closet is still too warm at 70-75 F so I used the cold water bath and ice bottles to lower the temp to 60 F.

Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size


Amount Item Price
3.00 lb Light Liquid Malt Extract (8 L) $4.50
6.00 lb Muntons Maris Otter Malt (3 L) $6.90
1.00 lb Briess Cara-Pils/Dextrine (2 L) $1.15
1.00 lb Briess Caramel Malt (20 L) $1.15
0.75 oz Chinook Hops (13.00 %) at 60 min (First Wort Hop) $0.67
0.75 oz Centennial Hops (10.90 %) at 30 min $0.74
1.00 oz Cascade Hops (4.70 %) at 30 min (Aroma Hop-Steep) $0.89
1.00 oz Cascade Hops (4.70 %) at 14 days (Dry Hop) $0.89
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs White Labs California Ale (WLP001) $5.50


Time Step
5:45 PM Sanitized equipment
  Heated 2.5 gal strike water to 173 F, preheated mash tun
6:10 PM Doughed in at 166 F, mashed at 154 F for 60 min, 153 F for 30 min, 152 F for 0 min
  Heated 2.25 gal sparge water to 183 F, preheated hot liquor tank
7:10 PM Lautered 3.5 gal of wort, 1.041 @ 139 F = 1.057 SG, 68% Mash Efficiency
8:10 PM Boiled, added hops on schedule
9:10 PM Cooled to 68 F
  Fermented for 21 days, 1.058 @ 75 F = 1.060 OG (Estimate: 1.060 OG)
10:30 PM Cleaned equipment


acked to Secondary on Saturday, October 8th, 2005
After a long primary of 3 weeks the Pacific Pale Ale was racked and dry hopped in the secondary. The yeast cake was used on the next batch of Bourbon Vanilla Imperial Porter. Primary fermentation temperature was 58-65 F for the first week then 70 F.


egged on Wednesday, October 19th, 2005
After 11 days in the secondary fermenter being dry hoppeed at 65 F the Pacific Pale Ale was racked into a 5-gallon keg. Once the Rye Pale Ale keg goes dry it will go into the kegerator and start carbonating. Color was very light and clear and inital tasting and aroma were slightly herbal from the cascade. Went into the kegerator on Thursday to carbonate with 11 PSI at 40 F.

1.009 @ 68 F = 1.010 FG
6.5% ABV


asted on Wednesday, October 26th, 2005
The carbonation is almost there but could still use a couple days, doesn't really matter though because it tastes great. The aroma is not as strong from the cascade dry hopping as I would have expected. The first time I dry hopped a beer was with columbus in the Rye Pale Ale and it was very noticeable. I think it could have benefited from a few more days in the secondary. The aroma is still good though, citrus and floral. The color is very light and is still slightly hazy. The flavor is slightly sweet and fruity with a nice balanced bitterness, I think I like these pacific hops.