AG#70 – Monkey Feet Pale Ale

IMG_3149

Here’s another attempt at a pale ale, this time adding some Munich malt for some bready characteristics.

Recipe Specifications

Boil Size: 27.96 l
Post Boil Volume: 23.96 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.057 SG
Estimated Color: 13.1 EBC
Estimated IBU: 39.1 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 72.6 %
Boil Time: 60 Minutes

Ingredients

0.25 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 –
5.200 kg Pale Malt, Maris Otter, Crisp (6.5 EBC) Grain 2 90.0 %
0.350 kg Caramel/Crystal Malt – 15L (29.6 EBC) Grain 3 6.1 %
0.225 kg Munich Malt (17.7 EBC) Grain 4 3.9 %
0.25 Items Koppakleer Tablet (Boil 5.0 mins) Fining 5 –
100 g Ahtanum [5.20 %] – Steep/Whirlpool 10.0 Hop 6 10.7 IBUs
100 g Cascade [7.80 %] – Steep/Whirlpool 10.0 Hop 7 16.0 IBUs
50 g Citra [13.40 %] – Steep/Whirlpool 10.0 Hop 8 12.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 –
100 g Cascade [7.80 %] – Dry Hop 5.0 Days Hop 10 0.0 IBUs
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.775 kg
Mash In Add 16.17 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 18.07l) of 77.0 C water

29/12/2016 – Brew Day. Very slow runoff from mash tun which only seemed to right itself when I tilted the mash tun forwards. I’ve no idea what the problem was. I pitched 300ml of yeast slurry from a higher gravity beer and which had also been in the fridge for three weeks. Fingers crossed.

30/12/2016 – No activity! I panicked and pitched another sachet of yeast. I also moved the fermenter into the hall where it’s a bit warmer. Fermentation going 5 hours later. I’d say that the temperature was the problem. The freshly pitched yeast won’t go astray in finishing the fermentation.

15/01/2017 – I went old-school with the addition of 100g Cascade for the dry-hop.

28/01/2017 – Bottled with 109g corn sugar (17.5 litres @ 2.4 vol). Got 21 x 750ml bottles form the batch.

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