American Pale Ale 6/26/2010

Grain Bill

10lbs Briess 2-Row Pale Malt
1lb Weyermann Light Munich Malt
2lbs Briess CaraPils-Dextrine Specialty Malt

Adjuncts

None

Hops

1oz Fuggle pellet hops 4.0% alpha acid 60-minutes
1oz Saaz pellet hops 2.8% alpha acid 15-minutes

Yeast

White Labs WLP001 California Liquid Ale yeast
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F (20-23°C)
Alcohol Tolerance: High

Mash

Milled grains added to 10-gallon mash tun with 4.25-gallons of water at 167°F and mashed overnight.
Second mash, 5-gallons of water added at 172°F.

Lauter

First mash resulted in 2.5-gallons of wort with SG 1.062 (@120°F).
Second mash resulted in 5-gallons of wort with SG 1.025 (@130°F).
Overall result 7.5-gallons at SG 1.055 at 70°F (corrected to 1.0562 at 60°F).

Boil

6-gallons boiled for 1-hour.
Fuggle pellet hops added in loose at beginning of boil.
Wort chiller, 1tsp Irish moss, and 1oz Saaz pellet hops added in after 45-minutes.

Fermentation

6/25/2010 - First mash started.
6/26/2010 - Mash temperature had fallen to 120°F with SG of 1.062. Second mash of 5-gallons rested for 1.5-hours and recycled into mash tun. Boil for 1-hour. Wort force-chilled to 70°F. 5.5 gallons of wort aerated and siphoned to 6-gallon glass carboy and yeast pitched.
7/3/2010 - SG 1.011 at 80°F (corrected to 1.0136 at 60°F). Beer racked to secondary fermenter (5-gallon glass carboy).
7/12/2010 - SG 1.011 Beer racked to keg and chilled to 42°F
7/18/2010 - CO₂ connected to keg to force-carbonate, regulator set to 13 PSI (2.47 volumes CO₂ at 42°F).
7/24/2010 - Keg tapped, regulator set to 8 PSI for serving.

Statistics

OG: 1.0562
FG: 1.011
ABV: 5.8%
IBU: 20