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#72:  Procrastination Ale (Pale Ale)
  • I should be doing a bunch of stuff around the house. Instead, I'm brewing beer.
Chris Swingley 
15-Jul-2007

Recipe (for 5 gallons final volume)
8 pounds (89%) Castle Pilsner Malt
1 pound (11%) Briess Special Roast

1 ounce   Willamette whole hops, 5.5% AA (first wort hop)
1 ounce   Simcoe whole hops, 13.0% AA (60 minutes)
1 ounce   Willamette whole hops, 5.5% AA (1 minute)

  • Wyeast 1056 American Ale, pitched at 68°F
  • Starter: Pitched directly from smack pack.
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 36.5 quarts  water treated with:
    • 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
  • 13.5 quarts mash water treated with:
    • 2 teaspoons Gypsum. Adds 383 ppm sulfate, 159 ppm calcium; lowers mash pH.

Mash
  • 13.5 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 60 minutes), Temperature range 153 F - 154 F.

Sparge
  • 23 quarts water @ 180°F, drain

Boil
  • Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 7 days, 66°F
  • Secondary: keg, 7 days, 68°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 2 weeks
  • Ready to drink on 12-Aug-2007

Properties
Starting Gravity: 1.040 Final Gravity: 1.010
Original Extract: 10.0°plato Apparent Extract: 2.6°plato
Real Extract: 3.98°plato
Alcohol: 3.9% by volume (3.1% by weight)
Apparent Attenuation: 74.4% Mash Efficiency: 68%
Bitterness: 55 IBU Color: 8 SRM
BU:SG: 1.37 BV: 2.83

Tasting Notes

    Other Brewing pages:

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