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Pats Hater New England Pale Ale

  I am not a fan of the New England Patriots. I'm a hater. However, I respect the hell out of them. They win like no one in NFL history. Have to respect a winner. Especially in today's age of free agency and 

I'm not 

Pats Hater Pale Ale --- Batch 1

Style American Pale Ale Batch Size 6.25 gal
Type All Grain Boil Size   7.92 gal
Brewhouse Efficiency   70.00   Boil Time   30 minutes

Recipe Characteristics

Recipe Gravity 1.044 SG Estimated FG 1.012 SG
Recipe Bitterness 29.0 IBUs (Rager) Alcohol by Volume 4.1 %
BU : GU   0.664        
Recipe Color 4.8 SRM
Color
   
Measured OG:       Measured FG:    
ADF:       Measured ABV:    

Ingredients

Ingredients
Amt Name Type # %/IBU
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
2.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 83.7 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 4 9.3 %
12.0 oz Honey Malt (25.0 SRM) Grain 5 7.0 %
0.500 oz Columbus (Tomahawk) [14.00 %] - Boil 30.0 min Hop 6 12.5 IBUs
0.500 oz Columbus (Tomahawk) [14.00 %] - Boil 10.0 min Hop 7 4.9 IBUs
1.000 oz Centennial [8.00 %] - Boil 5.0 min Hop 8 4.7 IBUs
1.000 oz Citra [12.00 %] - Boil 5.0 min Hop 9 7.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 10 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 11 -
1.000 oz Centennial [8.00 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs
1.000 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 34.82 qt of water at 159.5 F 154.0 F 30 min


If steeping, remove grains, and prepare to boil wort

Recipe Notes
Salts into the strike water to bring up Calcium and help with clarity.
From Denver Water, this puts the water profile at:
Ca=95;Mg=14;Na=21;S04=74;Cl137;HCO3=104
Brew as directed.
Short mash. Entire volume of water in the mash (no sparge).
If volume low, add water.
Boil 30 minutes, adding hops and yeast nutrient as directed.
Cool as close to 60 degrees as possible. Pitch hydrated yeast.
Ferment first day 60 to 64 degrees. Let raise as it wants after first day.
After a week to 10 days, add dry hops and leave for 5 days.
Keg. Force carbonate.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.039 SG)   Pre-boil Vol   (7.92 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

 
Comments:
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