AG#9 – Grapefruit Moon Pale Ale




Boil Size: 24.88 l
Post Boil Volume: 22.88 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.051 SG
Estimated Color: 12.9 EBC
Estimated IBU: 35.9 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 69.5 %
Boil Time: 60 Minutes


4.170 kg Pale Malt, Maris Otter (5.9 EBC), 82.2 %
0.300 kg Biscuit Malt (45.3 EBC), 5.9 %
0.300 kg Munich Malt (17.7 EBC), 5.9 %
0.300 kg Wheat Malt, Ger (3.9 EBC), 5.9 %
25 g Cascade [7.40 %] – Boil 60.0 min, 27.7 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins)
15 g Cascade [7.40 %] – Boil 10.0 min, 3.3 IBUs
15 g Centennial [10.90 %] – Boil 10.0 min, 4.9 IBUs
25 g Centennial [10.90 %] – Boil 0.0 min, 0.0 IBUs
6 g Cascade [7.40 %] – Boil 0.0 min, 0.0 IBUs
1.0 pkg Safale American  (DCL/Fermentis #US-05) (400ml slurry from Galway Slapper Ale)

Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.070 kg
Mash In           Add 14.20 l of water at 74.6 C          68.0 C        60 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 16.26l) of 77.0 C water

02/03/2014 – Brew day, got slightly less than usual volume (about 18.5l) into the fermenter, but OG was spot-on. Less than 100g of hops in this recipe, so I had no trouble draining off the wort and got a pretty clear wort. Strange thing was, there was still a lot of flecks of cold break, despite leaving it for ages in the boiler before transfer to FV. Huge amount of foam in FV before pitching yeast.

03/03/2014 – Massive overspill from the FV!! Could it be the wheat malt. I really didn’t expect this from a moderate gravity beer that is being fermented in the coldest room in the house. The only thing I can think of is that I must have massively overpitched the yeast. Seems to have calmed down now. Will monitor for a couple of days.

17/03/2014 – Bottled with 120g glucose (18 litres @ 2.5 vol), but got only 34 bottles from the batch (17 litres). Great beery, grainy smell from the fermenter. Looks quite murky though.

15/04/2014 – First taste, not too bad. Tastes a tiny bit yeasty at first, then it settles down a bit and some of the toasty, grainy flavour comes through. I’d say (hope) it will improve with another couple of weeks conditioning. Although I was trying not to make a hop bomb, I can’t help thinking “needs more hops”. Old habits die hard. Level of crystal malt is nice, lots of spiky bitterness poking through. Very dry finish.

19/04/2014 – The bottle I’m tasting at the moment is markedly better than the one I tasted only 4 days ago. Crisp and malty, but with a lovely residual sweetness to balance the assertive hop bitterness. Hops coming through quite nicely, but it’s not a hop bomb. This is the kind of beer I can’t wait to have on tap. Think I might have found my regular pale ale recipe.

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