Batch 49: Pacific Pale Ale
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By Volume
Primary Secondary Keg
1.060 1.011 6.4 % 68 % 21 days 30 days 31 days


rewed on Sunday, February 8th, 2009
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 malt was Weyermann Cara Amber. The first wort hops were pellets as well as the flavor hops. The aroma are whole hops from Freshops 2006 harvest. The 30 mesh stainless steel screen was used again in the boil kettle to help filter the hop debris before going through the chiller. The old digital thermometer was used again and recorded the temps as -2 the reading. 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 Weyermann Cara Amber Malt - 70L (70 L) $1.65
0.50 oz Centennial Hops (8.70 %) 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 (5.50 %) at 30 min (Aroma Hop-Steep) $1.60
1.00 oz Cascade Hops (5.90 %) at 14 days (Dry Hop) $2.55
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Fermentis Safale US-05 (US-05) $1.99


Time Step
1:30 PM Sanitized equipment
1:45 PM Heated 4.25 gal strike water to 190 F, preheated mash tun
2:10 PM Doughed in at 167 F, mashed at 153 F for 60 min, 151 F for 30 min, 148 F for 0 min
  Heated 4.00 gal sparge water to 188 F
3:10 PM Lautered 7 gal of wort, 1.032 @ 135 F = 1.047 SG, 68% Mash Efficiency
4:00 PM Boiled, added hops on schedule
5:30 PM Heat exchanger and wort wizard, cooled to 65 F
5:45 PM Pitched yeast, 1.060 @ 64 F = 1.060 OG (Estimate: 1.063 OG)
8:30 PM Cleaned equipment


acked to Secondary on Sunday, March 1st, 2009
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 Tuesday, March 31st, 2009
After dry hopping in the secondary fermenter for two weeks the Pacific Pale Ale was racked into a 5-gallon keg. The temperature was 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
6.4% ABV


asted on Friday, May 1st, 2009
This batch of Pacific Pale Ale is going to be served at my brothers wedding in May.