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.
BrewDesign
Recipe Info
Beer Name: central coast monterey pale ale clone eBIAB 1
Style: American Pale Ale
Style
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)
Brewery
Efficiency: 70
Attenuation: 80
Mash
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
Boil
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
Fermentables
| 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 |
Hops
| 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 |
Misc
| Amount | Name | Time |
|---|---|---|
| 1 tablet | Whirlfloc Tablet | 15 |
| 1 tsp | Yeast Nutrient (Wyeast) | 10 |
Notes
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.