APA Gött

APA Gött

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
Recipe Overview
Wort Volume Before Boil: 18.00 l Wort Volume After Boil: 14.00 l
Volume Transferred: 14.00 l Water Added To Fermenter: 2.00 l
Volume At Pitching: 16.00 l Volume Of Finished Beer: 16.00 l
Expected Pre-Boil Gravity: 1.050 SG Expected OG: 1.056 SG
Expected FG: 1.014 SG Apparent Attenuation: 75.0 %
Expected ABV: 5.6 % Expected ABW: 4.4 %
Expected IBU (using Rager): 43.2 IBU Expected Color (using Morey): 10.8 EBC
BU:GU ratio: 0.77 Approx Color:
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 20 degC
Fermentables
Ingredient Amount % MCU When
Vikingmalt Pale Ale 3.250 kg 90.3 % 4.1 In Mash/Steeped
VikingMalt Carapale 0.250 kg 6.9 % 0.5 In Mash/Steeped
Vikingmalt Crystal 100 0.100 kg 2.8 % 2.0 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Amarillo 11.0 % 15 g 28.6 Bagged Whole Hops 60 Min From End
US Cascade 4.5 % 25 g 10.8 Bagged Whole Hops 30 Min From End
US Cascade 4.5 % 20 g 3.8 Loose Whole Hops 10 Min From End
US Cascade 4.5 % 30 g 0.0 Loose Whole Hops At turn off
Yeast

DCL US-05 (formerly US-56) SafAle

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F)
Step Type Temperature Duration
Rest at 68 degC 60