Batch 47: Pacific Pale Ale
Previous Batch 
 Next Batch


By Volume
Primary Secondary Keg
1.061 1.011 6.5 % 72 % 22 days 14 days 14 days


rewed on Saturday, November 1st, 2008
After taking a long break over the summer wih no brewing, it was time to brew up one of my favorite house beers. 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 caramel malts were a half and half mix of 40L and 60L Briess malts. The first wort hops were pellets with an extra quarter ounce of whole Freshops. The flavor and aroma are whole hops from Freshops. The 30 mesh stainless steel screen was used again in the boil kettle to help filter the hop debris before going through the chiller. My VWR thermometer stopped working again so I used my old digital thermometer and recorded the temps as -2 the reading. The ambient temperature for fermentation is 65 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
0.50 lb Briess Crystal Malt - 40L (40 L) $0.83
0.50 lb Briess Crystal Malt - 60L (60 L) $0.83
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
0.25 oz Chinook Hops (14.30 %) at 60 min (First Wort Hop) $0.50
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
3:30 PM Sanitized equipment
3:45 PM Heated 4.25 gal strike water to 190 F, preheated mash tun
4:35 PM Doughed in at 167 F, mashed at 154 F for 60 min, 153 F for 30 min, 151 F for 0 min
  Heated 4.00 gal sparge water to 190 F
5:35 PM Lautered 7 gal of wort, 1.032 @ 146 F = 1.050 SG, 72% Mash Efficiency
5:15 PM Boiled, added hops on schedule
7:45 PM Heat exchanger and wort wizard, cooled to 65 F
8:00 PM Pitched yeast, 1.060 @ 66 F = 1.061 OG (Estimate: 1.063 OG)
8:30 PM Cleaned equipment


acked to Secondary on Sunday, November 23rd, 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 65 F in the basement.


egged on Sunday, December 7th, 2008
After dry hopping in the secondary fermenter for two weeks the Pacific Pale Ale was racked into a 5-gallon keg. The temperature has dropped to 60 F in the basement and the dry hops settled out well. The keg is going straight into the kegerator at 40 F to carbonate at 12 PSI.

1.011 @ 60 F = 1.011 FG
6.5% ABV


asted on Sunday, December 21st, 2008
This batch of Pacific Pale Ale is spot on with the previous batch with surprising consistency and is ready just in time for the holidays. The aroma is like grapefruit thanks to all the cascade hops and the color is light and clear. The taste is balanced in terms of hop bitterness and flavor with a nice malty backbone but not sweet. This beer goes down smooth and is definitely one of my favorites to brew.