BrewBlog: Shark’s Tooth Pacific Pale Ale
General Information
Method: All Grain

An American Pale Ale from Shark's Tooth Brewery out of Berkeley, CA circa 1994.

Modified recipe from

Main differences: lowered gravity (will be more bitter), no carapils (will be thinner in body) and 1.5oz dryhop. Reduced brewing salt additions.


9/16/11 - Hop aroma died out last week, so roughly it's gone by 2 months post brew day. Many liked the beer on tap and for a hot summer day I think it fits the bill. The yeast really dried it out and the body was light. I'll need to decide on using a less attenuative yeast, mash higher (or mash out) or make some ingredient changes for next time.

Scale Recipe
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Malts and Grains
Name: Nottingham
Manufacturer: Danstar
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 57–70°F
Amount: 12 gr

Pale malt is Rahr Pale Ale.

1. Grains crushed same day at Northern Brewer. Noticed more whole grains over what I mill at home, may get less efficiency into the kettle.

2. Mash with 4.5 gallons of Milwaukee tap water, 1/2 tsp gypsum and 3mL lactic acid, all resting at 152F for 1 hour.

3. Add FWH as mashtun drains, to a volume of 3.2 gallons. 14.6 Brix. Roughly 85% mash conversion. Yep, sugars to be had but lost.

4. Sparge with 3 gallons, to reach 6.3 gallons preboil volume. 9.7 Brix

5. At flameout, add 1 oz Cascade, drop temp to 180F, and steep for 30 minutes.

6. 5.1 gallons post-boil at 11.7 Brix (1.047)

Fermented at 70-72 dF for 5 days

Day 5 - SG(hydrometer)=1.008 ; SG(refractometer)=4.8

Day 13 - End of primary, transfered to secondary with 1.5oz Cascade hops. SG(hydrometer)=1.006

Primary: 13 days @ 72° F
Secondary: 7 days @ ° F
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