From the BrewBlog of TANDEMBRYGGERIET
Printed May 14, 2024
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| O.G.: | 1.045 - 1.060 |
| F.G.: | 1.010 - 1.015 |
| ABV: | 4.5 - 6.0% |
| Bitterness: | 30 - 45 IBUs |
| Color: | 5 - 14 SRM |
| Info: | 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. |
| Method: | All Grain |
| 9.00 kilograms | Best Pilsener Malz | 87.8% of grist |
| 0.75 kilograms | Weyermann CARAMŪNCH Typ II | 7.3% of grist |
| 0.50 kilograms | Weyermann Weizenbraumalz hell | 4.9% of grist |
| 10.25 kilograms | Total Grain Weight | 100% of grist |
| 6.3 | Yeast Nutrient @ 15 minutes |
| 124.00 grams |
Citra 13.5% Pellets @ 60 minutes Type: Bittering Use: Boil |
1674 AAUs |
| 30.00 grams |
Citra 13.5% Pellets @ 30 minutes Type: Bittering and Aroma Use: Boil |
405 AAUs |
| 90.00 grams | Citra 13.5% Pellets @ 5 minutes Type: Aroma Use: Boil |
1215 AAUs |
| 58.60 grams | Citra 13.5% Pellets Type: Aroma Use: Dry Hop |
791.1 AAUs |
| 302.60 grams | Total Hop Weight | 4085.1 AAUs |
| Total Boil Time: | 90 minutes |
| Name: | Irish Ale |
| Manufacturer: | Wyeast |
| Product ID: | 1084 |
| Type: | Ale |
| Flocculation: | Medium |
| Attenuation: | 73% |
| Temperature Range: | 17–22°C |
| Amount: | 1500 ml |
Weizen @ SpeidelMy Mash Profile
| Grain Temperature: | 10°C | Tun Temperature: | 10°C |
| Sparge Temperature: | 78°C | PH: | 5.5 |
| PPK: | 0 | 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 |
Hefe: Wywast Irish Ale 1084 vom vorherigen Batch (HH Amarillo), gewaschen und kühl gelagert. Maischeschema: Einmaischen: 65 °C Brauvorgang: 11:49 Speidel mit 55 l Wasser @ 11 °C befüllt, Programmstart 13:17 Eingemaischt 13:50 Rühren 13:56 Weiter 14:31 Rühren 14:34 Weiter 14:57 1. Rast beendet, Aufheizen auf 78 °C 15:18 Beginn 2. Rast 15:32 2. Rast beendet 15:38 Malzrohr hoch 16:13 Start Aufheizen 16:30 Gespült mit 10,5 l @ 78 °C 17:04 kocht 17:29 63,4 g Citra AA 13,5 hinzugefügt 17:58 30,4 g Citra AA 13,5 hinzugefügt 18:15 Kühler reingestellt 18:22 6,3 g in warmen Wasser aufgelöste Hefenahrung hinzugefügt 18:23 90 g Citra AA 13,5 hinzugefügt 18:49 Würze Marsch! 19:14 abgefüllt; OG: 1.054 18.05.2011 trockengehopft mit 58,6 g Citra 13,5 AA
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| Primary: | 14 days @ 18° C |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 25.6 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 102.9 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 91.5 | |
| Post-Boil Amount: | 48.5 | |
| Boil Time: | 90 | |
| Original Gravity: | 1.054 / 13.3° P | |