I took a day off work yesterday and kegged my light lager which I didn’t get around to doing at the weekend for one reason or another. It finished at 1.008 so gives me a sessionable summer BBQ lager at 4% abv. It also turned out that my daughter started a new job and my wife had arranged to meet with one of her friends yesterday too so with most of the day to myself, an empty FV and 500g Summit hops (thanks to @DocAnna) there was only one thing for it really. Let’s get a brew on.
Unfortunately, as I was so unprepared, I hadn’t drawn off any RO water but the first couple of times I’d made my Summit Pale Ale was before I got my RO filter and it came out pretty good just using my tap water with a bit of citric acid just to get the mash PH in range so that’s what I went for. This is a slightly modified version as I usually use a late addition and dry hop of Cascade with the Summit but this time I’ve used Citra instead.
Oh, and for the first time ever, I forgot to take a gravity so no idea at all what the OG was. I realised about an hour or so after pitching the yeast and didn’t want to mess with it after that. I’m usually there or there about what Bf predicts fingers crossed I’m there or thereabouts with this one too.
HOME BREW RECIPE:
Title: Summit Pale Ale v3
Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.3 liters
Boil Gravity: 1.037
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.042
Final Gravity: 1.010
ABV (standard): 4.11%
IBU (tinseth): 35.06
SRM (morey): 8.83
Mash pH: 5.56
FERMENTABLES:
3.5 kg - Maris Otter (85.4%)
200 g - Crystal 140L (4.9%)
200 g - Dextrine Malt (4.9%)
200 g - Torrified Wheat (4.9%)
HOPS:
10 g - Summit (15 AA), Type: Leaf/Whole, Use: Boil for 60 min, IBU: 16.96
10 g - Summit (15 AA), Type: Leaf/Whole, Use: Boil for 30 min, IBU: 13.03
15 g - Summit (15 AA), Type: Leaf/Whole, Use: Boil for 5 min, IBU: 5.07
15 g - Summit (15 AA), Type: Leaf/Whole, Use: Aroma for 0 min
15 g - Citra (11 AA), Type: Pellet, Use: Aroma for 0 min
30 g - Citra (11 AA), Type: Pellet, Use: Dry Hop for 5 days
30 g - Summit (15 AA) Type: Leaf/Whole, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 18.18 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.4 L
Starting Mash Thickness: 2.8 L/kg
OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4 ml - Lactic acid, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge
4 ml - Lactic Acid, Type: Water Agt, Use: Sparge
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Crossmyloof Brew - Pia
Starter: No
Form: Dry
Attenuation (avg): 74%
Flocculation: Medium
Optimum Temp: 15 - 22.22 C
Fermentation Temp: 19.5 C
ACTUAL WATER PROFILE:
Profile Name: Making Do
Ca2: 107
Mg2: 10
Na: 52
Cl: 86
SO4: 110
HCO3: 105
Unfortunately, as I was so unprepared, I hadn’t drawn off any RO water but the first couple of times I’d made my Summit Pale Ale was before I got my RO filter and it came out pretty good just using my tap water with a bit of citric acid just to get the mash PH in range so that’s what I went for. This is a slightly modified version as I usually use a late addition and dry hop of Cascade with the Summit but this time I’ve used Citra instead.
Oh, and for the first time ever, I forgot to take a gravity so no idea at all what the OG was. I realised about an hour or so after pitching the yeast and didn’t want to mess with it after that. I’m usually there or there about what Bf predicts fingers crossed I’m there or thereabouts with this one too.
HOME BREW RECIPE:
Title: Summit Pale Ale v3
Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.3 liters
Boil Gravity: 1.037
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.042
Final Gravity: 1.010
ABV (standard): 4.11%
IBU (tinseth): 35.06
SRM (morey): 8.83
Mash pH: 5.56
FERMENTABLES:
3.5 kg - Maris Otter (85.4%)
200 g - Crystal 140L (4.9%)
200 g - Dextrine Malt (4.9%)
200 g - Torrified Wheat (4.9%)
HOPS:
10 g - Summit (15 AA), Type: Leaf/Whole, Use: Boil for 60 min, IBU: 16.96
10 g - Summit (15 AA), Type: Leaf/Whole, Use: Boil for 30 min, IBU: 13.03
15 g - Summit (15 AA), Type: Leaf/Whole, Use: Boil for 5 min, IBU: 5.07
15 g - Summit (15 AA), Type: Leaf/Whole, Use: Aroma for 0 min
15 g - Citra (11 AA), Type: Pellet, Use: Aroma for 0 min
30 g - Citra (11 AA), Type: Pellet, Use: Dry Hop for 5 days
30 g - Summit (15 AA) Type: Leaf/Whole, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 18.18 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.4 L
Starting Mash Thickness: 2.8 L/kg
OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4 ml - Lactic acid, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge
4 ml - Lactic Acid, Type: Water Agt, Use: Sparge
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Crossmyloof Brew - Pia
Starter: No
Form: Dry
Attenuation (avg): 74%
Flocculation: Medium
Optimum Temp: 15 - 22.22 C
Fermentation Temp: 19.5 C
ACTUAL WATER PROFILE:
Profile Name: Making Do
Ca2: 107
Mg2: 10
Na: 52
Cl: 86
SO4: 110
HCO3: 105