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Original
Gravity |
Final
Gravity |
Alcohol
By Volume |
Mash
Efficiency |
Primary |
Secondary |
Keg |
| 1.060 |
1.010 |
6.5 % |
68 % |
34 days |
45 days |
14 days |
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 rewed on Sunday, February 24th, 2008
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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. The bittering hops were pellets and flavor and aroma are whole hops from Freshops. A new 30 mesh stainless steel screen in the boil kettle helped improve the filtering of the hops before going through the chiller. 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) |
$11.88 |
| 1.00 lb |
Muntons Cara-Pils/Dextrine (2 L) |
$1.72 |
| 1.00 lb |
Muntons Crystal Malt - 60L (60 L) |
$1.65 |
| 0.50 oz |
Centennial Hops (8.60 %) at 30 min |
$0.80 |
| 0.50 oz |
Chinook Hops (11.10 %) at 60 min
(First Wort Hop) |
$1.00 |
| 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 |
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$23.29 |
| Time |
Step |
| 2:30 PM |
Sanitized equipment |
| 2:45 PM |
Heated 4.25 gal strike water to 190 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 |
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Heated 4.00 gal sparge water to 191 F |
| 4.10 PM |
Lautered 7 gal of wort, 1.032 @ 135 F = 1.047 SG, 68% Mash Efficiency |
| 4:45 PM |
Boiled, added hops on schedule |
| 6:15 PM |
Heat exchanger and wort wizard, cooled to 70 F |
| 6:30 PM |
Pitched yeast, 1.060 @ 64 F = 1.060 OG (Estimate: 1.063 OG) |
| 7:00 PM |
Cleaned equipment |
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 acked to Secondary on Saturday, March 29th, 2008
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| 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. |
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 egged on Tuesday, May 13th, 2008
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After a long dry hopping in the secondary fermenter the Pacific Pale Ale was racked into a 5-gallon keg. Hopefully there won't be any grassy or off flavors from the long dry hopping but the sample tasted good. The keg is going straight into the kegerator at 40 F to carbonate at 12 PSI.
Measurements:
1.010 @ 65 F = 1.010 FG
6.5% ABV |
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 asted on Tuesday, May 27th, 2008
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| Another great batch of Pacific Pale Ale 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. There does not seem to be a problem with the long dry hopping, no off flavors at all. The long conditioning time has mellowed out the bitterness a bit for a more balanced beer. This is a great beer to drink quickly or let condition longer. |
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