Session IPA & Apricot Pale (concentrated)
American Pale Ale

 

Type: All Grain

 Date: 7/2/2014

Batch Size: 7.00 gal

 Brewer: Mike Young
Boil Size: 7.94 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
14.00 lb Pale Malt, Golden Promise (3.0 SRM) Grain 73.68 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.53 %
2.00 lb Wheat, Red (2.3 SRM) Grain 10.53 %
1.00 oz Simcoe [11.90 %] (Dry Hop 7 days) Hops -
1.00 oz Citra [13.70 %] (Dry Hop 7 days) Hops -
1.25 oz Apollo [18.00 %] (60 min) Hops 48.2 IBU
3.00 oz Centennial [10.50 %] (10 min) Hops 24.5 IBU
3.00 oz Amarillo [7.50 %] (0 min) Hops -
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 5.26 %
1 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale
1 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.074 SG

 Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.68 % Actual Alcohol by Vol: 8.37 %
Bitterness: 72.7 IBU Calories: 333 cal/pint
Est Color: 10.9 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 18.00 lb
Sparge Water: 3.60 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 26.00 qt of water at 166.6 F 156.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
7/2/14 - Volume was a little high, so I boiled for 15 minutes before adding hops. Split wort between two fermenters and topped up with water. SG=1.044. Pitched at 78 and put in fridge set at 60 to ferment.
7/14/14 - Added 1oz Simcoe & 1oz Citra to the primary.
7/21/14 - Kegged both batches. FG for both was 1.012. Dry-hopped batch had lost some volume from hops and had a nice piney hop character. Added 2 oz apricot extract to Magic Hat #9 clone. Before adding extract, the beer had a clean and crisp hop bitterness and flavor. Should be an interesting pairing with the apricot.

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