Pale Ale 2009
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.045 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.015 SG |
| Minimum IBU: | 30 IBU | Maximum IBU: | 45 IBU |
| Minimum Color: | 5.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 13.00 US gals | Wort Volume After Boil: | 12.00 US gals |
| Volume Transferred: | 11.00 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 11.00 US gals | Volume Of Finished Beer: | 10.00 US gals |
| Expected Pre-Boil Gravity: | 1.049 SG | Expected OG: | 1.053 SG |
| Expected FG: | 1.012 SG | Apparent Attenuation: | 76.2 % |
| Expected ABV: | 5.4 % | Expected ABW: | 4.2 % |
| Expected IBU (using Tinseth): | 41.7 IBU | Expected Color (using Morey): | 10.1 SRM |
| BU:GU ratio: | 0.79 | Approx Color: | |
| Mash Efficiency: | 72.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| UK Maris Otter | 18lb 4oz | 75.3 % | 4.6 | In Mash/Steeped |
| US Caramel 40L Malt | 3lb 0oz | 12.4 % | 10.0 | In Mash/Steeped |
| US Munich 10L Malt | 2lb 0oz | 8.2 % | 1.7 | In Mash/Steeped |
| US Carapils Malt | 1lb 0oz | 4.1 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Chinook | 11.6 % | 38 g | 27.4 | Loose Pellet Hops | 60 Min From End |
| US Chinook | 11.6 % | 40 g | 14.3 | Loose Pellet Hops | 15 Min From End |
| US Simcoe | 13.0 % | 70 g | 0.0 | Loose Pellet Hops | At turn off |
| US Summit | 16.9 % | 28 g | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 1 g | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 57 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 147 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Recipe Notes |