103. Ames-ber

Selected Style and Target Specs
18B-Pale 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: 50 IBU
Minimum Color: 5.0 SRM Maximum Color: 10.0 SRM


Recipe Overview
Wort Volume Before Boil: 7.00 US gals Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.25 US gals Water Added To Fermenter: 0.0 qts
Volume At Pitching: 5.25 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.043 SG Expected OG: 1.055 SG
Expected FG: 1.014 SG Apparent Attenuation: 73.0 %
Expected ABV: 5.3 % Expected ABW: 4.2 %
Expected IBU: (using Tinseth): 36.4 IBU Expected Color: (using Morey): 10.0 SRM
BU:GU ratio: 0.67 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 ˚F


Fermentables
Ingredient Amount % MCU When
UK Maris Otter 8lb 0oz 72.7 % 5.1 In Mash/Steeped
Golden Naked Oats 2lb 0oz 18.2 % 3.6 In Mash/Steeped
US Caramel 40L Malt 1lb 0oz 9.1 % 7.3 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Magnum 13.5 % 0.70 oz 36.4 Loose Pellet Hops First Wort Hopped
US Citra 14.2 % 2.50 oz 0.0 Loose Whole Hops At turn off
US Azacca 11.3 % 2.50 oz 0.0 Loose Whole Hops At turn off
US Citra 14.2 % 2.00 oz 0.0 Loose Whole Hops Dry-Hopped
US Azacca 11.3 % 2.00 oz 0.0 Loose Whole Hops Dry-Hopped


Other Ingredients
Ingredient Amount When


Yeasts
Yeast Strain Amount Used
Wyeast 1318-London Ale III 2 packs


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride (ppm): 0 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F)

Step Type Temperature Duration
Rest at 153 ˚F 60


Recipe Notes
Brewed on 3//12/16 
 
Used carbon-filtered Ames water. 
 
Targeted something like: 75-125 PPM calcium, 150-175 PPM sulfate, 100-125 PPM chloride, 5-15 PPM magnesium, <20 PPM sodium, and <50 PPM carbonate 
 
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=90XF3MH 
 
Add 2g gypsum, 1g epsom, 1g CaCl2 + 1g phosphoric acid to correct mash pH 
 
Pitched yeast from previous batch 
 
Kegged and with dryhops after ~7 days, but left at ambient for ~72 hrs before cold crash