BrewBlog: ELB Pale
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
0.50 ounces 18.00% @ 60 minutes
Type: Bittering and Aroma
Use: Boil
9 AAUs
1.00 ounces 18.00% @ 7200 minutes
Type: Bittering and Aroma
Use: Dry Hop
18 AAUs
1.00 ounces 13.00% @ 7200 minutes
Type: Bittering
Use: Dry Hop
13 AAUs
0.50 ounces 13.00% @ 30 minutes
Type: Bittering
Use: Boil
6.5 AAUs
1.00 ounces 13.00% @ 5 minutes
Type: Bittering
Use: Boil
13 AAUs
1.00 ounces 18.00% @ 5 minutes
Type: Bittering and Aroma
Use: Boil
13 AAUs
5.00 ounces Total Hop Weight 77.5 AAUs
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 1500 ml
Equipment Profile

Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 15 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

15 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort.

Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Fermentation
Primary: 21 days @ 68° F
Secondary: 5 days @ 72° F
Tertiary: 0 days @ ° F
Age: 14 days @ 35° F
Tasting Reviews
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