BrewBlog: Chico Pale Ale
Specifics
Reference
Style:
Brewer: Chris Hillman
Brew Date: July 15, 2011
Yield: 10.5 gallons
Reference
Color (SRM/EBC):
7.4/14.6
Bitterness (Calc): 36.5 IBU (Daniels)
BU/GU: 0.73
Calories: 165 (12 ounces)
Conditioning: Keg
ABV: 4.9%
ABW: 3.8%
Batch No: 201110
OG: 1.050
OG (Plato): 12.39° P
Target OG: 1.052
Reading 1: 1.030  (4 days)
FG: 1.013
FG (Plato): 3.32° P
Target FG: 1.005
Real Extract: 4.96° P
App. Atten.: 73.2%
Real Atten.: 60%
General Information
Method: All Grain
Cost: 17.58
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: London Ale III
Manufacturer: Wyeast
Product ID: 1318
Type: Ale
Flocculation: High
Attenuation: 73%
Temperature Range: 64–74°F
Amount: 10000 ml
Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 30 Efficiency: 85.9%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Fermentation
Primary: 10 days @ 65° F
Tasting Reviews
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