Batch 42: Pacific Pale Ale
Previous Batch 
 Next Batch


By Volume
Primary Secondary Keg
1.060 1.011 6.4 % 70 % 22 days 14 days 10 days


rewed on Friday, December 28th, 2007
No yeast starter was needed since the Fermentis Safale US-05 dry yeast is being used. I used the motorized mill to do a double crush of the grains to help improve my efficiency. All whole hops are being used from Freshops and I used a new Food Saver vaccum sealer to bag the bulk hops to save for the next two IPAs. I forgot to add the campden tablet to the strike water to remove chloramine, hopefully it won't be a problem. 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 Munton 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
0.50 oz Centennial Hops (8.60 %) at 30 min $0.80
0.50 oz Chinook Hops (14.30 %) at 60 min (First Wort Hop) $0.85
1.00 oz Cascade Hops (5.90 %) at 14 days (Dry Hop) $2.55
1.00 oz Cascade Hops (6.80 %) at 30 min (Aroma Hop-Steep) $1.60
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Fermentis Safale US-05 (US-05) $1.99


Time Step
2:00 PM Sanitized equipment
2:30 PM Heated 4.20 gal strike water to 190 F, preheated mash tun
3:15 PM Doughed in at 169 F, mashed at 154 F for 60 min, 154 F for 30 min, 153 F for 0 min
  Heated 4.00 gal sparge water to 197 F
4.20 PM Lautered 7 gal of wort, 1.030 @ 145 F = 1.048 SG, 70% Mash Efficiency
5:00 PM Boiled, added hops on schedule
6:30 PM Heat exchanger and wort wizard, cooled to 70 F
6:45 PM Pitched yeast, 1.060 @ 65 F = 1.060 OG (Estimate: 1.063 OG)
7:00 PM Cleaned equipment


acked to Secondary on Saturday, January 19th, 2008
After a primary fermentation of 3 weeks the Pacific Pale Ale was racked and dry hopped with pellets in the secondary. Primary fermentation temperature was 60 F in the basement.


egged on Saturday, February 2nd, 2008
After two 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.

1.011 @ 60 F = 1.011 FG
6.4% ABV


asted on Tuesday, February 12th, 2008
This batch of Pacific Pale Ale is bursting with hops thanks to the Freshops that were used. The color is nice light pale and very clear from cold conditioning. The hop aroma is very citrusy and floral. Malt flavor evenly balance out the hop bitterness and not overwhelmed by hop flavor but just the right amount. There is a very clean flavor from the yeast due to fermenting below 60 F temperature in the basement. The Freshops really are great and I can definately tell the difference over other batches where only pellets were used.