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Pike Pale Clone

Specifics

Style:

American Pale Ale — BJCP Style Information

Category:	American Ale
Number:	10A

Refreshing and hoppy, yet with sufficient supporting malt.

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale.

Yield:

5 gallons

Color (SRM/EBC):

9.7/19.1

Bitterness:

22.2 IBU

BU/GU

0.44

Calories:

167 (12 ounces)

ABV:

5.3%

ABW:

4.2%

OG:	1.051
OG (Plato):	12.62° P
FG:	1.011
FG (Plato):	2.81° P
Real Extract:	4.59° P
App. Atten.:	77.7%
Real Atten.:	63.7%

General Information

Method:	All Grain
Source:	Spence

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

9.00 pounds

Pale Malt (2 Row) US

87.8% of grist

0.50 pounds

Caramel/Crystal Malt - 80L

4.9% of grist

0.50 pounds

Munich Malt

4.9% of grist

0.25 pounds

Caramunich Malt

2.4% of grist

10.25 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	10.3 pounds
Grain Absorbtion:	2.2 gallons
Total Water Needed:	9.9 gallons	6.7 gallons (runoff) + 2.2 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.4 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.5 gallons	9.9 gallons (total water) – 3.4 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

Gypsum (Calcium Sulfate) @ 60 minutes (Water Agent)

Irish Moss @ 10 minutes (Clarity)

Yeast Nutrient @ 4320 minutes (Fermentation)

Hops

0.50 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

4.50% Pellet @ 60 minutes
Type: Aroma
Use: Boil

2.3 AAUs

1.00 ounces

Goldings, East Kent
4.20% Pellet @ 60 minutes
Type: Aroma
Use: Boil

4.2 AAUs

0.33 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

4.50% Leaf @ 0 minutes
Type: Aroma
Use: Aroma

1.5 AAUs

0.66 ounces

Goldings, East Kent
4.20% Leaf @ 0 minutes
Type: Aroma
Use: Aroma

2.8 AAUs

2.49 ounces

Total Hop Weight

10.7 AAUs

Yeast

Wyeast Labs Northwest Ale — Liquid — 0.3

Wyeast Labs Northwest Ale — Liquid — 0.3

Fermentation

Primary:	5 days @ 68° F
Secondary:	5 days @ 68° F
Tertiary:	3 days @ ° F
Age:	28 days @ 52° F

Notes

3/1/08: for starte - based upon a web resource (http://www.tastybrew.com/tips/detail/8), I added 4 oz by weight of DME to 32 oz (1/qt) of water to achieve a wort of an approx 1.045 gravity.3/2/08: Added 1/2 tsp gypsum to brewing water12:00: Mashed inCooled with immersion chiller using a new approach to reduce hot side aeration. Instead of swirling hot wort with chiller by agitating to speed up chilling, I used a sanitized spoon (stainless, kept in wort during last 10-15 min of boil) to gently keep wort moving around coil as it cooled.5:00: Finished3/8: Transferred ... SG: 1.012 ... still fermenting. Sweet. High mash temp shows a sweet beer for sure.3/13: Moved to fridge for 3 days of cold conditioning at 553/28: Bottling ... 3/4 C corn sugar

3/1/08: for starte - based upon a web resource (http://www.tastybrew.com/tips/detail/8), I added 4 oz by weight of DME to 32 oz (1/qt) of water to achieve a wort of an approx 1.045 gravity.3/2/08: Added 1/2 tsp gypsum to brewing water12:00: Mashed inCooled with immersion chiller using a new approach to reduce hot side aeration. Instead of swirling hot wort with chiller by agitating to speed up chilling, I used a sanitized spoon (stainless, kept in wort during last 10-15 min of boil) to *gently* keep wort moving around coil as it cooled.5:00: Finished3/8: Transferred ... SG: 1.012 ... still fermenting. Sweet. High mash temp shows a sweet beer for sure.3/13: Moved to fridge for 3 days of cold conditioning at 553/28: Bottling ... 3/4 C corn sugar

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