Summer Ale
10.5 EBC
21.3 IBU
Fermentables
Weight
When
Pale Ale Malt 70.7 %
1 kg
Mash
Pearl Malt 17.1 %
241 g
Mash
CaraRed 12.2 %
172 g
Mash
Hops
Weight
When
Amarillo 5 %
7.83 g
All Of Boil
Amarillo 5 %
7.83 g
30 Min
Amarillo 5 %
7.83 g
At turn off
Amarillo 5 %
1 g
Dry-Hopped
Yeasts
Amount
Brupaks Ale Yeast
1 pack
Volumes
Target
Actual
Before Boil
9 l
10 l
After Boil
8.5 l
7 l
Transferred
8.25 l
7 l
Pitching
8 l
9 l
Finished
8 l
9 l
Gravity
Target
Actual
Before Boil
1.036 SG
1.043 SG
After Boil
1.038 SG
1.041 SG
Finished
1.009 SG
1.005 SG
Other
Target
Actual
Attenuation
75 %
87.4 %
ABV
3.8 %
4.8 %
ABW
3 %
3.8 %
Efficiency
75 %
100.2 %
Temperature
18 ˚C
18 ˚C
Water
Target Profile
Edinburgh (UK)
Mash pH
5.2
pH Adjusted with
Unadjusted
Calcium
131 ppm
Magnesium
27 ppm
Sodium
60 ppm
Chloride
22 ppm
Bicarbonate
246 ppm
Mash Single Step Infusion
Rest at
64 ˚C
90 mins
Notes
Mash
Mashed with 3.5L of water.
Fermentation
Racked off 5.5L and dry hopped for a 8 days.
Packaging
Bottled 2L (OG 1.009) when we did the racking and 5.5L after 8 days of dry hopping. We added a little yeast before packaging to make sure we had some live yeast (wheat) for carbonation.