Pacific Gem Pale Ale

Type: All Grain
Batch Size: 110.00 gal
Boil Size: 119.52 gal
Boil Time: 60 min
End of Boil Vol: 117.52 gal
Final Bottling Vol: 105.70 gal
Fermentation: Whetstone Ale Profile
Date: 08 Dec 2013
Brewer:
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 72.00 %
Est Mash Efficiency: 74.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
300 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 1 93.8 %
10 lbs Caramel/Crystal Malt – 60L (60.0 SRM) Grain 2 3.1 %
10 lbs Victory Malt (25.0 SRM) Grain 3 3.1 %
8.00 oz Pacific Gem [13.80 %] – Boil 10.0 min Hop 4 5.6 IBUs
8.00 oz Perle [8.00 %] – Boil 10.0 min Hop 5 3.2 IBUs
5.00 oz Cascade [5.50 %] – Boil 10.0 min Hop 6 1.4 IBUs
8.00 oz Pacific Gem [13.80 %] – Boil 7.0 min Hop 7 4.1 IBUs
4.00 oz Perle [8.00 %] – Boil 7.0 min Hop 8 1.2 IBUs
8.00 oz Pacific Gem [13.80 %] – Boil 5.0 min Hop 9 3.1 IBUs
4.00 oz Perle [8.00 %] – Boil 5.0 min Hop 10 0.9 IBUs
8.00 oz Pacific Gem [13.80 %] – Steep/Whirlpool 15.0 min Hop 11 3.8 IBUs
5.00 oz Cascade [5.50 %] – Steep/Whirlpool 15.0 min Hop 12 0.9 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.075 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 7.7 %
Bitterness: 24.2 IBUs
Est Color: 7.3 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 57.92 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 320 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps

Name

Description

Step Temperature

Step Time
Mash Step Add 388.39 l of water at 161.6 F 150.0 F 90 min

Sparge: Fly sparge with 57.92 gal water at 168.0 F

Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 7.72 PSI
Keg/Bottling Temperature: 35.0 F
Fermentation: Whetstone Ale Profile
Volumes of CO2: 2.3
Carbonation Used: Keg with 7.72 PSI
Age for: 1.00 days
Storage Temperature: 50.0 F

Notes

Created with BeerSmith

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