APA Central Coast Monterey 1

About to start my NHC run of beers so I wanted to get a quick hoppy beer done to have on tap while I’ve got a bunch of lagers napping.  I just listened to a Brewing Network Sunday Session where they talked about the Central Coast GABF Gold Winning American Pale Ale called Monterey.  Sounded pretty delicious so I thought I’d give it a shot.  Here is the recipe I put together based off the show discussion and modified for my system.


Recipe Info

Beer Name: central coast monterey pale ale clone eBIAB 1
Style: American Pale Ale


Original Gravity: 1.054
Final Gravity: 1.011
Color: 5.7
Alcohol: 5.6 %
Bitterness: 75.9 IBUs (i have to look at my code to see how this was calculated since my FWH number looks low below but i think i may have moved the decimal one place)


Efficiency: 70
Attenuation: 80


Mash Fermentable Weight: 14.5 Pounds
Mash Thickness: 1.60 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 7.8 Gallons
Mash Volume: 8.96 Gallons
Strike Water Temp: 164.3 F
Mash Temp: 154 F


Kettle Gravity (start of boil): 1.046
Starting Boil Volume: 8.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 7.0


Weight (Lbs) % by Weight Name Yield SRM
9.5 65.5 Rahr Pale Malt; American (Rahr) 81.3 1.8
2.5 17.2 Weyermann Vienna Malt 79.0 3.4
1.25 8.6 Torrified Wheat 79.0 1.7
.5 3.4 Carastan 75.0 40.0
.75 5.2 Briess Carapils 74.0 1.3


Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.1 Mosaic Pellets 12.7 60 First Wort 3.6
.6 Centennial Pellets 10.0 10 Boil 6.2
1 Galaxy Pellets 14.0 30 Whirlpool 15.2
.9 Mosaic Pellets 12.7 30 Whirlpool 12.4
.4 Centennial Pellets 10.0 3 days Dry Hop 0.0
1 Mosaic Pellets 12.7 3 days Dry Hop 0.0
1 Galaxy Pellets 14.0 3 days Dry Hop 0.0

Yeast and Friends

Amount (Milliters) Name
2 sachets US-05


Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10


Salt and Acid adjustments:Mash Salts:
Gypsum: 8.0 gram
Calcium Chloride: 2.0 gram
Mash Acid:
Lactic Acid: 2.0 ml @ 88 %
Sparge/Boil Salts:
Predicted Mash pH of: 5.45
Mash Ions (ppm):
Ca: 77.7 Mg: 3.0 Na: 21.0 Cl: 39.3 So: 155.0
Boil Ions (ppm):
Ca: 77.7 Mg: 3.0 Na: 21.0 Cl: 39.3 So: 155.0
mash in at 154 for 60 mins
ramp to 168 for 10 mins
cool to 66, pitch and ramp to 68F over 24 hours. hold for 2 weeks. rack to clean and purged fermenter. dry hop for 3-4 days. rack to clean and purged keg and put in lagering fridge overnight. gelatin and let sit for 3-4 days. rack to clean and purged keg and carb and serve.

12-24-15 regular brew day and pitched @ 1pm
12-25-15 kreusen formed and steady bubbling
12-26-15 very strong bubbling and 1″ kreusen.  smells really good 🙂
12-27-15 steady bubbling but starting to slow a little
12-28-15 still kreusened but slowed to bubbling every 3 sec
12-29-15 ~9sec
12-30-15 ~20 sec
1-1-16 no bubbling
1-7-16 racked to clean carboy for dry hopping.  FG is 1.016 and pH is 4.21.  tastes super good and hop aroma is really nice even before dry hopping.  maybe a bit bitter for a pale ale but we’ll see how that comes out post gelatin and a bit of age.

3 thoughts on “APA Central Coast Monterey 1”

  1. The high(ish) FG and only 70%AA using two sachets of US05 has me puzzled. Even your grist and mash temp don’t really explain why it would stop that high. While I’m sure the FG probably balances better with the overall bittering IBUs, do you have any idea why it would not attenuate to the expected 80%AA?
    BTW, I appreciate the simple and minimalist “brewlog” format you use on your blog. Cheers!

    1. i had the same thoughts. maybe its the torrefied wheat? i’ve noticed when i mash at <= 150F with Cal Ale or equivalent that i finish out at 1.012 and at 154F-156F around 1.014 so maybe the mash temp with torrefied wheat did it. or maybe the yeast just had an off day 🙂 thanks for the feedback. trying to provide cradle to grave detail along with tasting notes with all my beers.

    2. well…now looking it looks like torrified wheat should fully ferment out so my guess is a combo of the almost 9% crystal malts (carastan and carapils) along with the slightly higher mash temp. i had similar numbers with my czech pale lager which was an even higher mash temp but only 5% crystal malts.

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