TANDEMBRYGGERIET BrewBlog > BrewBlogs > Whiter Shade of Pale Ale [American Pale Ale]

Whiter Shade of Pale Ale

Specifics

Style:

American Pale Ale — BJCP Style Information

Category:	American Ale
Number:	10A

Refreshing and hoppy, yet with sufficient supporting malt.

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale.

Brew Date:

February 2, 2013

Tap Date:

February 24, 2013

Yield:

47.4 liters

Color (EBC/SRM):

8/4.1

Bitterness (Calc):

67 IBU (Tinseth)

BU/GU:

1.56

Calories:

139 (12 ounces)

ABV:

4.6%

ABW:

3.6%

Batch No:	2013/3
OG:	1.043
OG (Plato):	10.72° P
FG:	1.008
FG (Plato):	2.05° P
Real Extract:	3.62° P
App. Atten.:	80.9%
Real Atten.:	66.2%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

10.00 kilograms

Best Heidelberger Malz

87% of grist

1.00 kilograms

Best Weizenmalz hell

8.7% of grist

0.50 kilograms

Haferflocken Bjørn Havregryn (store)

4.3% of grist

11.50 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	47.4 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	90.3 litres	47.4 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	11.5 kilograms
Grain Absorbtion:	20.4 litres
Total Water Needed:	129.6 litres	90.3 litres (runoff) + 20.4 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	28.8 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	100.9 litres	129.6 litres (total water) – 28.8 litres (mash water)

)

100% of grist

Hops

100.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12% Pellets @ 60 minutes
Type: Bittering
Use: Boil

1200 AAUs

125.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12% Pellets @ 0 minutes
Type: Aroma
Use: Aroma

1500 AAUs

125.00 grams

Ahtanum

Region:	United States
AAU Range:	5 - 6%
Notes:	Floral, citrus, sharp, and piney.
Typical Use:	Aroma, bittering.
Substitution:	Cascade, Amarillo
Example:	Lager, American Ale

5% Pellets @ 0 minutes
Type: Aroma
Use: Aroma

625 AAUs

50.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12% Pellets
Type: Aroma
Use: Dry Hop

600 AAUs

50.00 grams

Ahtanum

Region:	United States
AAU Range:	5 - 6%
Notes:	Floral, citrus, sharp, and piney.
Typical Use:	Aroma, bittering.
Substitution:	Cascade, Amarillo
Example:	Lager, American Ale

5% Pellets
Type: Aroma
Use: Dry Hop

250 AAUs

450.00 grams

Total Hop Weight

4175 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	American Ale
Manufacturer:	Wyeast
Product ID:	1056
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	16–22°C
Amount:	3000 ml

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	23.5	Efficiency:	0%
Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Procedure

Hefestarter: 3 Packg. Wyeast American Ale (1056) Activator in 3100 ml Wasser + 400 g Moss ME. Gerührt von 31.01.2013 ca. 21:00 Uhr bis 02.02. morgens. Gebraut mit 60 l Brauwasser. Brautag 09:42 Eingemaischt -- Start des Brauprogramms 11:12 Ende 1. Rast 11:29 Beginn 2. Rast 11:43 Ende 2. Rast 12:02 Gespült mit 8 l Wasser, Aufheizen zum Kochen 12:23 Malzrohr raus; SG: 1.045, 60 l 12:42 Würze kocht 13:13 Bitterhopfen rein 14:03 7 g Hefenahrung rein 14:13 Fertig mit Kochen - Wasser marsch 14:19 Aromahopfen rein 14:43 Fertig gekühlt - Würze marsch 15:08 fertig asbgefüllt. Messung: 1.051; 5 l kaltes Wasser hinzugefügt. OG: 1.043 03.02.2013 Nachmittags: > 1 Plop/Sek., Temp. ca. 21 °C 17.02.2013 Trockengehopft: 50 g Simcoe, 50 g Ahtanum; Bier riecht schweflig

Hefestarter:
3 Packg. Wyeast American Ale (1056) Activator in 3100 ml Wasser + 400 g Moss ME. Gerührt von 31.01.2013 ca. 21:00 Uhr bis 02.02. morgens.

Gebraut mit 60 l Brauwasser.

Brautag

09:42 Eingemaischt -- Start des Brauprogramms

11:12 Ende 1. Rast

11:29 Beginn 2. Rast

11:43 Ende 2. Rast

12:02 Gespült mit 8 l Wasser, Aufheizen zum Kochen

12:23 Malzrohr raus; SG: 1.045, 60 l

12:42 Würze kocht

13:13 Bitterhopfen rein

14:03 7 g Hefenahrung rein

14:13 Fertig mit Kochen - Wasser marsch

14:19 Aromahopfen rein

14:43 Fertig gekühlt - Würze marsch

15:08 fertig asbgefüllt. Messung: 1.051; 5 l kaltes Wasser hinzugefügt.
OG: 1.043

03.02.2013
Nachmittags: > 1 Plop/Sek., Temp. ca. 21 °C

17.02.2013
Trockengehopft: 50 g Simcoe, 50 g Ahtanum; Bier riecht schweflig

Tasting Reviews

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	38-44 = Excellent		21-29 = Good		00-13 = Problematic

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Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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