PUBS Brew Camp Amarillo Rye Pale Ale

Amarillo Rye Pale Ale 10 gal

American Pale Ale

Type: All Grain	Date: 28 Jul 2018
Batch Size (fermenter): 11.00 gal	Brewer: Jeff Jacobs
Boil Size: 15.90 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Pot (15 Gal) - BIAB
End of Boil Volume 13.20 gal	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 10.26 gal	Est Mash Efficiency 80.6 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU Volume 22.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 1 - - 1 lbs Rice Hulls (0.0 SRM) Adjunct 2 3.9 % 0.12 gal 16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 62.7 % 1.25 gal 5 lbs Wheat Malt, Ger (2.0 SRM) Grain 4 19.6 % 0.39 gal 3 lbs Rye Malt (4.7 SRM) Grain 5 11.8 % 0.23 gal 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 2.0 % 0.04 gal 2.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 7 21.4 IBUs - 2.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 8 10.9 IBUs - 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - - 4.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 10 0.0 IBUs - 2.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 11 - - 8.00 oz Amarillo Gold [8.50 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs -
Beer Profile
Est Original Gravity: 1.056 SG	Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.010 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 %	Actual Alcohol by Vol: 7.2 %
Bitterness: 32.3 IBUs	Calories: 213.7 kcal/12oz
Est Color: 5.6 SRM
Mash Profile
Mash Name: BIAB, Light Body	Total Grain Weight: 25 lbs 8.0 oz
Sparge Water: 0.00 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Saccharification Add 17.77 gal of water at 154.4 F 147.9 F 90 min Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: If steeping, remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a light body beer profile.
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI	Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 30.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 65.0 F
Notes
As usual with 10 gal batch in 15 gal BIAB kettle, I will start with less water (10.0 gal), then at end of mash bring up to pre-boil volume of 14.5 gal by "drench sparging" or "rinsing" the pulled bag as it sits on a strainer on top of kettle. May have to add water toward end of boil to get 12.5 gal at end of boil for 11 gal of wort into 2 transport vessels. Will put the 4 oz of Kent Goldings in when starting whirpool. To simplify this recipe for brewing at the PUBS Brew Camp, all amounts were rounded to whole pounds or ounces. Victory malt and crystal hop were eliminated. Since LBS did not carry flaked rye, we will use 3 lbs of all rye malt instead of half and half rye malt and flaked rye. Water was charcoal filtered camp spigot. For transport from campground to home fermenter, we will put wort into 2 - five gallon corney kegs on Saturday (in cooler with ice, and without pitching yeast), then transfer to fermenting carboys at home on Sunday, oxygenate and pitch yeast, and put in 64 degree fermenter. Diacetal rest on days 3-9 at 3 degrees a day from 64 to 73 degrees and back. Into secondary with Amarillo dry hop on day 8. On-site O.G. with glass hydrometer said 1.064, but Tilt at home said 1.057. Tasted at PUBS meeting 8/16/18. Good comments. Would brew again. Maybe up the caramel crystal to 1 lb (suggested by Mike Moore).
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