IGOR – Pale Ale

Brew Log for Pale Ale for the Experimental Brewing IBU Test brewed on 10/1/2016, bottled on 11/12/16.

This is part of a series of 3 beers for The Great IBU Test.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 31.7 IBUs 17.1 EBC 1.053 1.013 5.2 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 18 B 1.045 - 1.06 1.01 - 1.015 30 - 50 9.9 - 19.7 2.3 - 3 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Ale Malt 2-Row (Briess) 10 lbs 86.96
Munich 10L (Briess) 1 lbs 8.7
Caramel/Crystal Malt - 60L 8 oz 4.35

Hops

Name Amount Time Use Form Alpha %
Columbus/Tomahawk/Zeus (CTZ) 0.6 oz 60 min Boil Pellet 12
Centennial 0.6 oz 10 min Boil Pellet 7.8
Cascade 0.6 oz 20 min Aroma Pellet 4.4
Cascade 1 oz 5 days Dry Hop Pellet 4.4

Mash

Step Temperature Time
Saccharification 152.1°F 10 min
Mash Out 168°F 10 min

Brew Day Start – 5:40am
igor_pale_ale
Mash in – 6:20am

Mash PH Check – 6:45am
5.21PH

Mash out – 7:50am
Pre-Boil Gravity: 12.4 Brix, 1.048 SG
Pre-Boil PH: 5.57PH
Pre-Boil volume: 7 gallons
Undershot gravity slightly, added 8oz Pale DME to adjust.

Boil Started – 8:28am
No issues with boil, all hop additions added as scheduled.
Whirlpooled with Cascade hops for 20 minutes, RIMs set to maintain 180F minimum.
Post-Boil volume: 6.8 gallons.

Chill – 9:49am
Chiller started.
Cooled to 61F, started running off to fermentor at 9:57am
Unexpectedly high amount of wort in kettle, may have slightly miscalculated volume for strike water which would account for lower then expected pre-boil OG.
Pre-Fermentation PH: 5.38
Fermentation OG: 13.8 / 1.054 SG.

Fermentation – Pitched yeast at 10:00am.  Moved to fermentation chamber.
Fermented with a starter of WLP-001 Cal Ale Yeast at 68F.

Bottling – 11/12/16
Primed and bottled 11/12/16 with table sugar.    FG at bottling 6.8 Brix / 1.012 SG. 5.5% ABV.

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