| Selected Style and BJCP Guidelines |
10A-American Ale-American Pale Ale
| 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: |
9.9 EBC |
Maximum Color: |
27.6 EBC |
| Wort Volume Before Boil: |
14.00 l |
Wort Volume After Boil: |
12.00 l |
| Volume Transferred: |
11.50 l |
Water Added To Fermenter: |
0.00 l |
| Volume At Pitching: |
11.00 l |
Volume Of Finished Beer: |
10.00 l |
| Expected Pre-Boil Gravity: |
1.044 SG |
Expected OG: |
1.051 SG |
| Expected FG: |
1.010 SG |
Apparent Attenuation: |
80.3 % |
| Expected ABV: |
5.5 % |
Expected ABW: |
4.3 % |
| Expected IBU (using Rager): |
37.2 IBU |
Expected Color (using Morey): |
11.0 EBC |
| BU:GU ratio: |
0.73 |
Approx Color: |
|
| Mash Efficiency: |
70.0 % |
|
|
| Boil Duration: |
60.0 mins |
|
|
| Fermentation Temperature: |
19 degC |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| Marris Otter Pale Ale |
2.532 kg |
90.3 % |
4.3 |
In Mash/Steeped |
| VikingMalt Carapale |
0.195 kg |
6.9 % |
0.5 |
In Mash/Steeped |
| Vikingmalt Crystal 100 |
0.078 kg |
2.8 % |
2.1 |
In Mash/Steeped |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| US Amarillo |
10.7 % |
9 g |
23.3 |
Bagged Whole Hops |
60 Min From End |
| US Amarillo |
6.9 % |
21 g |
10.0 |
Bagged Pellet Hops |
15 Min From End |
| US Amarillo |
6.9 % |
12 g |
3.9 |
Bagged Pellet Hops |
5 Min From End |
| US Amarillo |
6.9 % |
20 g |
0.0 |
Bagged Pellet Hops |
At turn off |
| US Amarillo |
6.9 % |
30 g |
0.0 |
Bagged Pellet Hops |
Dry-Hopped |
| Ingredient |
Amount |
When |
| Protafloc |
1 g |
In Mash |
DCL US-05 (formerly US-56) SafAle
| Target Profile: |
No Water Profile Chosen |
| Mash pH: |
5.2 |
| pH Adjusted with: |
Unadjusted |
| Total Calcium (ppm): |
94 |
Total Magnesium (ppm): |
2 |
| Total Sodium (ppm): |
57 |
Total Sulfate (ppm): |
94 |
| Total Chloride(ppm): |
91 |
Total Bicarbonate (ppm): |
132 |
| Mash Type: |
Full Mash |
| Schedule Name: |
Single Step Infusion (68C/154F) w/Mash-Out |
| Step Type |
Temperature |
Duration |
| Rest at |
68 degC |
60 |
| Raise to and Mash out at |
77 degC |
10 |
Adjusted Water:
Ca 85, Mg 2, SO4 94, Na 59, Cl 72, HCO3 134, Alkalinity 110 |