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Whiter Shade of Pale Ale

From the BrewBlog of TANDEMBRYGGERIET
Printed May 16, 2024

Specifics
Style: American Pale Ale
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%
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%
BJCP Style Info: American Pale Ale
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.

General Information
Method: All Grain
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 100% of grist
Hops
100.00 grams Simcoe 12% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		1200 AAUs
125.00 grams Simcoe 12% Pellets @ 0 minutes
Type: Aroma
Use: Aroma 		1500 AAUs
125.00 grams Ahtanum 5% Pellets @ 0 minutes
Type: Aroma
Use: Aroma 		625 AAUs
50.00 grams Simcoe 12% Pellets
Type: Aroma
Use: Dry Hop 		600 AAUs
50.00 grams Ahtanum 5% Pellets
Type: Aroma
Use: Dry Hop 		250 AAUs
450.00 grams Total Hop Weight 4175 AAUs
Boil
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
Mash Profile

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
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

Whiter Shade of Pale Ale
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 28.8  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 100.9  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 90.3  
Post-Boil Amount: 47.4  
Boil Time: 90  
Original Gravity: 1.043 / 10.7° P  
     
     
     
     
Brew Day Notes
 

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