It's BREWDAY #011 - Deschutes Mirror Pond clonea picture for you

 

#011 CYBI Deschutes Mirror Pond

American Pale Ale

 

Type: All Grain	Date: 11/23/2010
Batch Size: 10.00 gal	Brewer: J
Boil Size: 9.73 gal	Asst Brewer: Can You Brew It
Boil Time: 90 min	Equipment: J's (15 Gal) Single Tier
Taste Rating(out of 50): 0.0	Brewhouse Efficiency: 70.00
Taste Notes: The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor.
Ingredients
Amount Item Type % or IBU 23.06 lb Pale Malt (2 Row) (Klagas) (2.0 SRM) Grain 87.95 % 1.76 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 6.73 % 1.00 lb Biscuit Malt (23.0 SRM) Grain 3.81 % 0.40 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.51 % 38.60 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (85 min) Hops 21.9 IBU 38.60 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (Dry Hop 3 days) Hops - 42.00 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (30 min) Hops 12.1 IBU 56.00 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (5 min) Hops 5.3 IBU 56.00 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (0 min) Hops - 24.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc 2 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Beer Profile
Est Original Gravity: 1.066 SG	Measured Original Gravity: 1.078 SG
Est Final Gravity: 1.020 SG	Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.09 %	Actual Alcohol by Vol: 7.59 %
Bitterness: 39.3 IBU	Calories: 358 cal/pint
Est Color: 11.7 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body	Total Grain Weight: 26.22 lb
Sparge Water: 0.54 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Single Infusion, Medium Body Step Time Name Description Step Temp 60 min Mash In Add 39.33 qt of water at 158.3 F 149.0 F 10 min Mash Out Add 12.00 qt of water and heat to 168.0 F over 2 min 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.7 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.1 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
2010.12.18 -Sample for annual Hattaway xmas party 2010.12.12 -Keg and carbonate 2010.12.05 @ 72° -add dry hop addition 2010.12.04 @ 71 2010.12.03 @ 70° 2010.11.30 @ 69° 2010.11.29 @ 68° 2010.11.28 @ 67° 2010.11.27 @ 65° -added starsan to airlock in smaller batch carboy after noticing no bubbles for 2 days (oops, not enough starsan) = issue resolved (cross fingers for no infections) 2010.11.25 @ 65° -yeast pitched I had difficulty with the new set up and I played with "ramping" the temp up with the new herms and ended up adding 2 hrs to the mash process. It started and sustained around 130° for two hours before I could get it to climb. I had issue with the grain bed becoming compacted I guess and the pumps couldn't get any wort moving. Next time rice hulls are a must but I am concerned about disturbing the bed during the process with the mash paddle. I think a msah tun snorkel might be a nice touch (j/k). I'm adding 1lb of Bisuit to compensate for not being able to source "Great Western Pale ALE Malt" Gypsum (a little bit hard) (I failed to add the Gypsum) Aim for 1.013 "the dryer the better" CYBI: (not cloned) suggested fermentation temp 60-65F This is based on the rebrew which was deemed "cloned." All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary). If you brew this, please reply with your results for discussion. OG 1053 42 IBU 90 min boil 5.23kg Pale Ale Malt 400g crystal 75 90g carapils 28g cascade 6%AA at 85m 28g cascade at 30m 28g cascade at 5m 28g cascade at 0 21g cascade dry hop WLP002 Mash at 149F Add gypsum Ferment at 65F, raising to 72F after 4 days Discussion notes: The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor.
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