Batch 38: Pacific Pale Ale
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By Volume
Primary Secondary Keg
1.059 1.006 6.9 % 62 % 28 days 28 days 20 days


rewed on Sunday, March 25th, 2007
Now that spring is here it was time to brew up a batch after a long winter break. No yeast starter was needed since the US-56 dry yeast is being used. It was a great weather for a brew day except being a little windy but all went well. The day was slow with things taking a bit longer to heat up on the propane burner because of the wind and also had to change out the propane tank at the beginning of boil. I was also messing around with the camera taking lots of pictures for a brew video. I used the new motorized mill for the first time and I think next time I'll double crush to help improve my efficiency. Pellet hops were used each in their own muslin bag and the aroma hops at flame out were whole. The ambient temperature for fermentation is 60 F in the basement so no further control is necessary. The primary fermeter is a glass carboy, and I'll wait a couple weeks before dry hopping in the secondary.

All Grain
5.00 gal Batch Size
6.41 gal Boil Size


Amount Item Price
11.00 lb Muntons Maris Otter (3 L) $17.05
1.00 lb Briess Cara-Pils/Dextrine (2 L) $1.45
1.00 lb Briess Crystal Malt - 20L (20 L) $1.57
0.60 oz Chinook Hops (12.00 %) at 60 min (First Wort Hop) $0.65
0.60 oz Centennial Hops (8.50 %) at 30 min $0.69
1.00 oz Cascade Hops (4.70 %) at 14 days (Dry Hop) $1.19
1.00 oz Cascade Hops (6.90 %) at 15 min (Aroma Hop-Steep) $1.19
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Fermentis Safale US-56 (US-56) $1.99


Time Step
12:30 PM Sanitized equipment
1:30 PM Heated 4.20 gal strike water to 185 F, preheated mash tun
2.35 PM Doughed in at 167 F, mashed at 153 F for 60 min, 153 F for 30 min, 152 F for 0 min
  Heated 4.20 gal sparge water to 180 F, preheated hot liquor tank
4.15 PM Lautered 7 gal of wort, 1.032 @ 120 F = 1.043 SG, 62% Mash Efficiency
6:30 PM Boiled, added hops on schedule
7:45 PM Heat exchanger and wort wizard, cooled to 70 F
8:00 PM Pitched yeast, 1.058 @ 70 F = 1.059 OG (Estimate: 1.063 OG)
8:30 PM Cleaned equipment


acked to Secondary on Sunday, April 22nd, 2007
After a long primary of 4 weeks the Pacific Pale Ale was racked and dry hopped in the secondary. The yeast cake was used on the next batch of Christmas Tree Ale. Primary fermentation temperature was 60 F.


egged on Sunday, May 20th, 2007
After four weeks dry hopping in the secondary fermenter the Pacific Pale Ale was racked into two 2.5-gallon kegs. The kegs are going straight into the kegerator at 40 F to carbonate at 12 PSI. This batch will be served in the portable kegerator at the beach during my family reunion in June.

1.006 @ 65 F = 1.006 FG
6.9% ABV


asted on Saturday, June 9th, 2007
This batch of Pacific Pale Ale was served in the portable kegerator at my family's beach reunion to celebrate my grandfather's 90th birthday. Everyone loved the taste of homebrew and it lasted about half an evening. The color was light amber with a nice hop aroma and the taste was balanced with clean flavors from the yeast. The only complaint was that there was not enough. Instead of 5 gallons I needed more like 50 gallons.