The first test was this Pale Ale recipe.
5 pounds of 2-row Pale Ale Malt
1 pound of Munich Malt
4 ounces of Flaked Corn
0.75 ounces of Mandarina Bavaria hops pellets @ 9.2% AA at 10 min.
0.60 ounces of Citra hops pellets @ 14% AA at 5 minutes
1/4 tsp. Yeast Nutrient
1/8 tsp. Brewtan B in the mash water
1/4 tsp. Brewtan B in the boil at 10 min.
1/2 tsp. Irish Moss in the boil at 15 min.
1 packet of Lallemand Nottingham dry ale yeast
9.2 liters of mash water
3.2 liters of sparge water
The mash schedule began with a mash in at 104F, followed by 20 minutes at 140F, and 40 minutes at 158F. Mash out was 15 minutes at 168F.
BeerSmith estimated the following qualities for the beer:
- BJCP Style: 18.B Pale American Ale
- Batch Size: 2.5 gallons (actual was 2.5 gallons)
- Original Gravity: 1.054 SG (actual was 1.054 SG)
- Pre-boil Gravity: 1.034 SG (actual was 1.047 SG)
- Final Gravity: 1.011 SG (actual was 1.013 SG)
- SRM: 5.8
- ABV: 5.5%
- BU/GU Ratio: 0.656
- 90 minutes: No addition
- 15 minutes: Irish Moss
- 10 minutes: Brewtan B, Mandarina Bavaria
- 5 minutes: Citra
- 0 minutes: Chill to 68F
Fermentation schedule is to place this in the corner of the basement with an ambient temp of 60F and leave it there. (In practice, this worked well. The beer never exceeded a temp of 62F throughout the brew.)
Post-Brew Notes and Observations
03/17/2019: The beer has stayed within a degree of 61F throughout fermentation. Gravity is down to 1.013 SG, which is within a point of the expected final gravity. I expect to bottle the beer within the next day or two.
03/19/2019: The beer was bottled with 5-6 small carbonation tablets per bottle. Yield was 24 bottles.