Jamil’s American Pale Ale


Jamil’s American Pale Ale

I have been struggling with efficiency problems for quite a while now and have tried everything except a finer grain. Speaking with folks online they said I should try sparging. I did this in the past with no real benefit and just more diluted wort for the effort. I thought I would give this a go though again as well as using my new toy, the grain mill. It was amazing the difference between the two grinds and I can see why I was having issues. It was actually too fine as Noam mentioned and might just open it up a bit for next time. I was so chuffed when I saw I overshot the estimates for the estimated numbers. I sparged with about 10% of the water I needed that I had held back. As a bonus I didn’t just chuck the grains but added another 13 liters to the mash and let it sit for a few more hours in the mash tun. I was able to fill up all my Erlenmeyer flasks for starters in the future and the yeast cultures I’m trying to build up. I even had enough for a five liter batch that I chucked some Lacto into and will do a quick turn around sour for August. 

Brewing Setup
Style:American Pale Ale (18 B)
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 37.5 IBUs
Est Color: 7.0 SRM

Pre wort hopping

Ingredients
Amt Name Type # %/IBU
20.00 ml Phosphoric Acid 10% (Mash 60.0 mins) Water Agent 1
4.00 kg Pale Ale Malt (Muntons) (3.2 SRM) Grain 2 80.8 %
0.35 kg Biscuit Malt (23.0 SRM) Grain 3 7.1 %
0.30 kg Munich Malt (9.0 SRM) Grain 4 6.1 %
0.30 kg Wheat Malt, Ger (2.0 SRM) Grain 5 6.1 %
15.00 g Magnum [14.00 %] – Boil 60.0 min Hop 6 26.3 IBUs
1.06 tsp Irish Moss (Boil 10.0 mins) Fining 7
14.00 g Cascade [5.60 %] – Boil 10.0 min Hop 8 3.6 IBUs
14.00 g Citra [12.00 %] – Boil 10.0 min Hop 9 7.6 IBUs
14.00 g Cascade [5.60 %] – Boil 0.0 min Hop 10 0.0 IBUs
14.00 g Citra [12.00 %] – Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12

Water treatment

Water Treatment (Night Before)

  1.  [20:30] Water treatment pre-mash 36 liters 
    • Starting 7.2 pH
    • 14ml of Phosphoric acid 85%
    • 1 Campden tablet
  2. [21:00] Pre-mash with 28 liters of water
    • Temperature 15℃
    • 5.8 pH

Gravity overshot

Malt Process

  1. [06:30] Waited till temp hit 73.5℃ and then poured into mash tun along with grains
    • Temperature 68℃
    • ? pH
    • 2ml of Phosphoric acid 85%
    • 22 liters
  2. [07:32] Mashed out after 60 minutes and started the to bring to a boil
    • Temperature 64℃
    • 5.4 pH
    • Sparged with 7 liters
    • 26.3 liters into boil
    • Pre-boil gravity 1.048 SG @ 26.3℃
    • Pre Wort Hopping: 15g Magnum @ 87.4℃
  3. [08:04] 60 minute boil with hop additions
    • 10 minutes: 14g Citra
    • 10 minutes: 14g Cascade
    • 10 minutes Irish Moss
    • 0 minutes: 14g Citra
    • 0 minutes: 14g Cascade
  4. [09:04] Removed from heat and cooled using immersion chiller running cold tap water, placed in fridge when temperature got down to 30℃
  5. [15:33] Temperature 21.6℃ and pitched US-05
    • Original Gravity: 1.056 SG
    • 5.3 pH 

Into the fermentor

Fermentation

  • 08/07/16: 18.5 liters of wort into Better Bottle with dregs from Irish Red
    • 18.5 liters wort
    • 0.5 liter starter

Jamil's American Pale Ale

Notes

  • The grain mill really did help I believe as well as the sparging
  • The fermentation really kicked off like a rocket, the next morning things were chugging away. I only used a foil cap so like I have been doing since learning about the saison trick

Updates

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