From the BrewBlog of *** Almaden Brewers – San Jose, Ca USA
Printed May 20, 2024
|
|
| O.G.: | 1.045 - 1.060 |
| F.G.: | 1.010 - 1.015 |
| ABV: | 4.5 - 6.0% |
| Bitterness: | 30 - 45 IBUs |
| Color: | 5 - 14 SRM |
| Info: | Refreshing and hoppy, yet with sufficient supporting malt. Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale. |
| Method: | All Grain |
| Source: | Net |
| 9.00 pounds | British Maris Otter Pale Malt | 81.8% of grist |
| 1.00 pounds | American Vienna Malt | 9.1% of grist |
| 1.00 pounds | Crystal Malt 10L | 9.1% of grist |
| 11.00 pounds | Total Grain Weight | 100% of grist |
| 1 oz | Coriander Seed @ 5 minutes | |
| 2 oz | Sweet Orange Peel @ 10 minutes |
| 1.00 ounces |
Cascade 7.5% Pellets @ 60 minutes Type: Bittering Use: Boil |
7.5 AAUs |
| 1.00 ounces |
Cascade 7.5% Pellets @ 10 minutes Type: Bittering Use: Boil |
7.5 AAUs |
| 1.00 ounces | Cascade 7.5% Pellets @ 5 minutes Type: Bittering and Aroma Use: Boil |
7.5 AAUs |
| 1.00 ounces | Cascade 7.5% Pellets @ 1 minutes Type: Bittering and Aroma Use: Boil |
7.5 AAUs |
| 2.00 ounces | Cascade 7.5% Pellets Type: Aroma Use: Dry Hop |
15 AAUs |
| 6.00 ounces | Total Hop Weight | 45 AAUs |
| Total Boil Time: | 60 minutes |
| Name: | California Ale |
| Manufacturer: | White Labs |
| Product ID: | WLP001 |
| Type: | Ale |
| Flocculation: | High |
| Attenuation: | 76% |
| Temperature Range: | 68–73°F |
| Amount: | 35 ml |
13.75 qts H20 heated to 166F (7G for 10G batch). Added H2O to mash tun (heated back to 166F) and grains added to water. Stirred well and mash temp @ 157F (plan was 154F). Added cool H2O to get temp down to 153F. Stirred at 30 minutes and temp was still at 153F. Ran 4 vorlaufs until the wort seemed clear at 1hr and 10 minutes. Drained the mash tun and added 16 qts (8G for 10G batch) of H2O at 168F over two sparges. Didn't stir the sparges (although I was supposed to), just drained into kettle. About 7 gallons into the kettle (14G for 10G batch) and boiled for 1 hour following the hop schedule. Cooled to ~80F and poured into primary. Added yeast, temp at 77 that night. Into H20 bath and temperature ranged from 64F to 68F. |
| Primary: | 14 days @ 66° F |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 3.7 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 6.4 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6.7 | |
| Post-Boil Amount: | 5.0 | |
| Boil Time: | 6060 | |
| Original Gravity: | 1.049 / 12.1° P | |