Pikes Place Ale
Another simple Ale recipe to try and learn the all-grain system
Brewer’s Notes
Strike water to 170F and target mash at 150F for 90min. Mash in about 6gal at 230p. Mashing in took a long time due to pump issues. Mash ended at 4p.
Sparge water 1.030 @ 140F (converts to 1.054 @ 68F, 6gal).
First run ~3gal @ 1.040
Second run 1.010
Taken from kettle: 1.040 (5.5gal), 1.034 (7gal)
Water on for boil at 430p
Off boil at 550p, cleaned up at 650p
Sample is 1.044 @ 77F, 5.5gal. Very large amount of suspended solids, watery. Biscuit, bready flavor. Hops come in with sharp bitterness, pine, resin, earthy. Finishes clean some hops on finish. Allowing to sit and cool a bit, will place in fermenter tonight.
OG: 1.044 @ 72F, target 1.054
FG: 1.010 @ 69F, target 1.0xx
Fermenting Notes
Primary
Target Temperature range: 70F
Average: 70.08F
Standard Deviation: 3.20
8.1.2016 – 1.012 @ 67F – Racked to secondary. Kicked up a fair amount of sediment. Fermented cool, the heater was not plugged in. Banana in nose, very light body with creamy mouthfeel, likely from use of Maris Otter. Bitterness is present but not overwhelming. Would like it to clean up, filter the white floculation out.
Secondary
Target Temperature range: 70F
Average: 70.12F
Standard Deviation: 0.26
8.13.2016 – 1.010 @69F – Bready apple aroma. Beer has some protien haze, but good pale color, golden, some red. Aroma is reminiscent of Budweiser. Sweet, phenols on initial taste, rubber, fading to cereal and bread. Finishes clean, with mild apple flavor. no astringency. Chilling and carbonation will hide some of these flaws and more time for beer to clarify. Not getting diacetyl, more along the fermentation byproducts. Carbonate at 2.6vols (16spi)
Tasting Notes
None
Recipe
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 23.5 IBUs | 9.8 SRM | 1.052 | 1.016 | 4.7 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American Amber Ale | 6 B | 1.045 - 1.056 | 1.01 - 1.015 | 20 - 40 | 11 - 18 | 2.3 - 2.8 | 4.5 - 5.7 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) US | 2 lbs | 25.48 |
| Caramel/Crystal Malt - 80L | 8 oz | 6.37 |
| Munich Malt | 8 oz | 6.37 |
| Caramunich Malt | 4 oz | 3.18 |
| Extra Light Dry Extract | 1.3 lbs | 16.56 |
| Pilsner Liquid Extract | 3.3 lbs | 42.04 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Magnum | 0.5 oz | 60 min | Boil | Pellet | 16 |
| Goldings, East Kent | 0.66 oz | 15 min | Boil | Pellet | 5 |
| Willamette | 0.3 oz | 15 min | Boil | Pellet | 5.5 |
| Goldings, East Kent | 0.66 oz | 2 min | Boil | Pellet | 5 |
| Willamette | 0.33 oz | 2 min | Boil | Pellet | 5.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Irish Moss | 0.25 tsp | 10 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Northwest Ale (1332) | Wyeast Labs | 69% | 65°F - 75°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 150°F | 90 min |
Download
| Download this recipe's BeerXML file |
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