Brew Date: 06-29-2017
Malts:
1.5 lb. Gold Malt Extract Syrup
3.0 oz. Caramel 60L
PPG
36 / 54.0
34 / 4.8
DP
0
0
Deg L
10
60
Bill%
92.0
8.0
Adjuncts: None
Calc OG: 1.054 BE: 75% DP: 0 SRM: 20 IBUs: 30 TGW: 2.2 lbs.
Hops:
Amount
3.5g
3.5g
10.5g
Time
45
20
0
%Alpha Acid
10.5
8.25
5.25
Calc IBUs
20
10
0
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 3.5g Centennial, boil for 25 min. Add 3.5g German Perle, boil for 10 min. Add flocculant, boil for 10 min. Add 10.5g Cascade. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.056
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.009 ABV = (1.056 - 1.009) x 131.25 = 6.2%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Very nice pale ale, good balance of hops and malts, pleasant hop aroma.