Water Treatment
24 Gallons of water total
Mash Temp 153
Strike Temp 171 for mash at 11 gallons
Sparge Water 180 degrees at 13 gallons
ca2 – 60
mg2 – 7
so4 – 141
na – 7
cl – 28
hco3 – 7
baking soda – 1gram
gypsum – 20 grams
calcium chloride – 4.5 grams
epsom salt – 7 grams
canning salt – 1 gram
Hop Additions
Chinook 1.5 oz at 75 minutes
Chinook 1.5 oz at 10 minutes
40 ibu total
Yeast
SA04
Grain Bill
Pale Malt 20lbs US 2 row
Munich Malt 1 lbs
Crystal Malt 40l 2 lbs
Crystal malt 160l 1/2 lb
Vienna Malt 1 lb
Raw White Wheat 3 lbs
Predicted OG 1.048.
Came out to 1.040. Spilled the first prime 4 gallons of wort runnoff (ughh) so the batch came out a bit more watered down than planned. This actually made the recipe better by creating a better malt balance with the hops.
90 minute boil
Predicted PreBoil OG 1.040
Fermentation
Ferment at 66 then raise to mid 70′s after one week
Flavor.
Came out light and very drinkable. Hop profile is diminutive and favors the flavor a bit more than the bittering element. Excellent smooth drinking light session beer. Not too aggressive on the hops which are one dimensional. Smaller version of a very clean blend between sierra pale ale and abita. It’s off dry, but closer to dry. Hops are slightly oily on palate with a very subtle pine flavor and even more subtle spicy herbal finish. Probably the best session pale ale for a beer lover on a hot summer day that you could ask for. Almost a lager like yeast character due to the 2 months at cellar temp and cool ferment temperatures. Just enough hops to clean off the palate, but not so much that they linger or dry the mouth out. Slight bready/caramel malt flavor to balance the hops.
