Batch 31: Pacific Pale Ale
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By Volume
Primary Secondary Keg
1.057 1.008 6.4 % 69 % 21 days 16 days 7 days


rewed on Sunday, June 4th, 2006
This was my first all-grain batch after a short hiatus because of moving. A 48qt cooler mash tun was used with a stainless steel braid. The boiler I used is a new Sabco kettle with temperature guage, false bottom, siphon, and drain tube. The king kooker propane burner from Sabco worked great to quickly heat the full boil. Another 7.5-gallon kettle was used to hold the heated batch sparge water while draining into the kettle. The only real issue I had was having to reheat the strike water because after draining it into the cooler the temperature was to low to dough in, next time I'll heat it to 185 F. The sparge went fine and the heat exchanger and wort wizard worked excellent, there was hardly any wort left in the kettle. The ambient temperature for fermentation is 65 F in the basement and the fermenter is in a cold water bath with some ice bottles to bring the temperature down to the lower 60's. This was also my first time ever using dry yeast, the Safale US-56 is cheap, easy to use, and hopefully will produce the same great results as WLP-001. My cheap digital thermometer went kind of wacky after the boil and it won't turn off, time to replace that. It sure was nice brewing outside on a beautiful spring day.

All Grain
5.00 gal Batch Size
6.41 gal Boil Size


Amount Item Price
11.00 lb Pale Malt, Maris Otter (3 L) $17.27
1.00 lb Cara-Pils/Dextrine (2 L) $1.57
1.00 lb Caramel/Crystal Malt - 20L (20 L) $1.57
0.50 oz Chinook Hops (12.00 %) at 60 min (First Wort Hop) $0.55
0.50 oz Centennial Hops (9.60 %) at 30 min $0.58
1.00 oz Cascade Hops (4.70 %) at 14 days (Dry Hop) $1.19
1.00 oz Cascade Hops (7.00 %) at 30 min (Aroma Hop-Steep) $1.65
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Safale Chico Dry Yeast (US-56) $1.99


Time Step
1:30 PM Sanitized equipment
  Heated 4.25 gal strike water to 180 F, preheated mash tun
3:10 PM Doughed in at 167 F, mashed at 153 F for 60 min, 153 F for 30 min, 152 F for 0 min
  Heated 4 gal sparge water to 187 F, preheated hot liquor tank
4:10 PM Lautered 6.5 gal of wort, 1.040 @ 110 F = 1.052 SG, 69% Mash Efficiency
4:55 PM Boiled, added hops on schedule
5:55 PM Whirlpooled for 30 min, cooled to 62 F
6:30 PM Pitched yeast, 1.055 @ 78 F = 1.057 OG (Estimate: 1.063 OG)
7:30 PM Cleaned equipment


acked to Secondary on Sunday, June 25th, 2006
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 Honey Wheat. Primary fermentation temperature was 58-65 F for the first week then 70 F.


egged on Tuesday, July 11th, 2006
After a little over two weeks in the primary fermenter the Pacific Pale Ale was racked into a 5-gallon keg. Lots of hop flavor and aroma at this point. It's going straight into the kegerator to carbonate at 12 PSI at 40 F.

1.008 @ 70 F = 1.008 FG
6.4% ABV


asted on Tuesday, July 18th, 2006
My first all grain batch is on tap and it tastes great. I think it's lighter in color than my previous attempt at this beer doing a partial mash. The hop flavor is really nicely balanced with a malty sweetness.