A Fun Brew Day

It has been about 3 weeks since I brewed, but today, I brewed again and it was fun! I completely changed my pale ale recipe. I actually should be PALE now, before it was really a red color. I also pitched my starter of Wyeast 1318. I grew a lot of yeast in that starter. I have made a spreadsheet and started trying to track the "wet weight" of the yeast I am pitching. I'll post more on that later when I have some more data. On this beer I am also planning on dry hopping twice, once in the primary for a week after the fermenation is complete, and a dry hop in the keg. Here is the recipe:

Hop Zombie

10-A American Pale Ale

Author: hopshead

Date: 10/9/10

Size: 6.25 gal

Efficiency: 82.2%

Attenuation: 75.0%

Calories: 169.5 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.045 - 1.060)

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Terminal Gravity: 1.013 (1.010 - 1.015)

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Color: 6.16 (5.0 - 14.0)

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Alcohol: 5.01% (4.5% - 6.2%)

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Bitterness: 60.4 (30.0 - 45.0)

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Ingredients:

11.0 lb Pale Ale Malt

0.5 oz Nugget (11.8%) - added during boil, boiled 60.0 min

1.0 oz Cascade (4.6%) - added during boil, boiled 30.0 min

1.0 oz Willamette (4.8%) - added during boil, boiled 30.0 min

1.0 oz Cascade (4.6%) - added during boil, boiled 10.0 min

1.0 oz Willamette (4.8%) - added during boil, boiled 10.0 min

1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10.0 min

1.0 oz Cascade (4.6%) - added during boil, boiled 0.0 min

1.0 oz Willamette (4.8%) - added during boil, boiled 0.0 min

1.0 oz Cascade (4.6%) - added dry to primary fermenter

1.0 oz Willamette (4.8%) - added dry to primary fermenter

1.0 oz Cascade (4.6%) - added dry to keg

1.0 ea WYeast 1318 London Ale III

Schedule:

00:03:00 Mash In - Liquor: 4.12 gal; Strike: 157.35 °F; Target: 148.0 °F

01:03:00 Saccharification Rest - Rest: 60.0 min; Final: 147.0 °F

01:15:00 Sparge - First runnings: 0.0 gal sparge @ 170.0 °F, 2.8 gal collected, 5 min; Second Runings: 6.8 gal sparge @ 168.0 °F, 6.8 gal collected, 7 min; Total Runoff: 9.81 gal

Results generated by BeerTools Pro 1.5.5