The first thing that sticks out with this recipe is the huge amount of crystal - nearly 20% if you include the carapils.
The second thing is the obscene amount of hops, which are all cascade. I used pellets in the boil & for the two hop stand additions (50g for 10 mins @ flameout, another 50g for 10 mins at 80c). A further 120g of whole hops to go in two separate dry hop additions, the first at ferment temp and the second in the keg at serving temp.
Went back to lime-softening for this one to try a much less minerally profile - just 70 SO4 and 80 Cl in this (got my alkalinity down from 235 to 26ppm with slaked lime). This is apparently along the lines of how it is brewed, and having just brewed a couple of very low Cl/high SO4 beers (e.g. 27/250) I think I have finally come to the conclusion that I just don't like a lot of gypsum - even in bitter pale ales.
Uneventful brew day all around - numbers just about perfect, with 22l in the fermentor @ 1.052/3. Pitched 1.2l starter of WY1272 as per the recipe. Not used this yeast for a while but I remember liking it a lot when I did.Recipe: EPIC Pale Ale TYPE: All Grain
Style: American Pale Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 14.5 EBC SRM RANGE: 9.8-27.6 EBC
IBU: 36.5 IBUs Tinseth IBU RANGE: 30.0-45.0 IBUs
OG: 1.053 SG OG RANGE: 1.045-1.060 SG
FG: 1.011 SG FG RANGE: 1.010-1.015 SG
BU:GU: 0.686 Calories: 494.4 kcal/l Est ABV: 5.6 %
EE%: 70.00 % Batch: 23.00 l Boil: 29.92 l BT: 90 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 5.62 kg Total Hops: 296.79 g oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
4.63 kg Maris Otter Low Colour (3.0 EBC) Grain 1 82.4 %
0.53 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 2 9.4 %
0.28 kg Crystal Light- 35L (88.7 EBC) Grain 3 5.0 %
0.18 kg Carapils®/ Carafoam® (4.5 EBC) Grain 4 3.2 %
Name Description Step Temperat Step Time
Saccharification Add 34.91 l of water at 69.3 C 65.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.2 C/22.2 C
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
If steeping, remove grains, and prepare to boil wort
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.041 SG Est OG: 1.053 SG
Amt Name Type # %/IBU
15.00 g Cascade [5.20 %] - Boil 75.0 min Hop 5 9.7 IBUs
25.00 g Cascade [5.20 %] - Boil 30.0 min Hop 6 11.9 IBUs
41.34 g Cascade [5.20 %] - Boil 10.0 min Hop 7 9.3 IBUs
Amt Name Type # %/IBU
50.00 g Cascade (after 10 minutes cooling) [5.2 Hop 8 0.0 IBUs
50.00 g Cascade (end of boil) [5.20 %] - Steep/ Hop 9 5.6 IBUs
---FERM PROCESS-----------------------------
Primary Start: 28 Jan 2013 - 14.00 Days at 19.4 C
Secondary Start: 11 Feb 2013 - 10.00 Days at 18.3 C
Style Carb Range: 2.30-2.80 Vols
Bottling Date: 11 Feb 2013 with 2.3 Volumes CO2:
---NOTES------------------------------------
Lime softened to 26ppm alkalinity. Added 3g Gypsum and 4g CaCl for roughly the following:
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio
89 3 13 82 67 1.23