#21 BAR Pale Ale (BYO Sept. 03)
| Selected Style and BJCP Guidelines |
| Min SG: | 1.048 | Max SG: | 1.060 | Gravity in SG |
| Min IBU: | 30 | Max IBU: | 50 | |
| Min Color: | 6.0 | Max Color: | 18.0 | Color in SRM |
| Recipe Overview |
| Pre-Boil Wort Volume: | 6.00 US gals | Post-Boil Wort Volume: | 5.75 US gals |
| Pre-Ferment Batch Volume: | 4.50 US gals | ||
| Expected Pre-Boil Gravity: | 1.041 SG | Expected OG: | 1.055 SG |
| Expected FG: | 1.014 SG | ||
| Expected ABV: | 5.4 % | Expected ABW: | 4.2 % |
| Expected IBU: | 40.3 | Expected Color: | 10.3 SRM |
| Mash Efficiency: | 63.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | When |
| US Pale Ale Malt | 10.00 lbs | 92.4 % | In Mash/Steeped |
| US Caramel 40L Malt | 0.82 lbs | 7.6 % | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | Form | When |
| US Centennial | 8.5 | 1.0 oz | Pelletized Hops | 60 Min From End |
| US Mount Hood | 3.8 | 2.0 oz | Pelletized Hops | 10 Min From End |
| US Willamette | 4.1 | 1.0 oz | Pelletized Hops | Dry-Hopped |
| UK Golding | 5.4 | 1.0 oz | Pelletized Hops | Dry-Hopped |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 0.0 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | Burton-On-Trent (UK) |
| Mash pH: | 5.2 |
| pH Adjusted with: | Five Star 5.2 |
| Total Calcium (ppm): | 277 | Total Magnesium (ppm): | 44 |
| Total Sodium (ppm): | 16 | Total Sulfate (ppm): | 498 |
| Total Chloride(ppm): | 19 | Total Bicarbonate (ppm): | 102 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (154F) |
| Step Type | Temperature | Duration |
| Strike/Dough in at | 168 degF | 5 |
| Rest at | 154 degF | 85 |
| Recipe Notes |
| Recipe calls for 9.75 lbs Pale, .8 Caramel, increasing for Batch sparge. 11.5 AAU Centennial, 8 AAU Mt. Hoods. I'll be just a little low. First Runnings: 1.057 Second Runnings: 1.030 Pre-Boil: 1.041 Pre-Ferment: 1.041 |