Alexholsch
Active Member
- Joined
- Dec 7, 2021
- Messages
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Hey guys so I've brewed my first 4 all grain Pale Ales, before this I had the chance to brew these same recipes in production breweries and did not have the following problem. All four of my brews have tasted a bit too sweet which messes with the drinkability of the beers, they taste a bit homebrewy like when I used to brew with extracts and no temp control/plastic buckets. This is obviously really annoying considering I am now selling these beers in a newly opened nano brewpub here in Mexico City. The recipes are the following (last two I brewed), they are brewed in a Brew-Boss system which allows me to maintain mash temperatures and what not and fermented in Spike Cf15 and SS 14 gal unitank with temp control and coils. I am pitching dry yeast straight from the package and doing two packets for each FV. Also worth noting I am still waiting on a H2O installation to bring my wort chiller online so as of now these beers have been brewed with the no chill method. I have hit my OG and FG gravities on all brews.
Cascade/Simcoe PA
5.9% / 13.5 °P
All Grain
BB60 Pale Ale
70% efficiency
Batch Volume: 28 L
Boil Time: 60 min
Mash Water: 18.93 L
Sparge Water: 19.94 L
Total Water: 38.87 L
Boil Volume: 33.61 L
Pre-Boil Gravity: 1.048
Vitals
Original Gravity: 1.055
Final Gravity: 1.010
IBU (Tinseth): 43
BU/GU: 0.78
Colour: 17.7 EBC
Mash
Temperature — 66 °C — 60 min
Malts (7.01 kg)
6.3 kg (88.6%) — Avangard Pale Ale Malt — Grain — 5.9 EBC
350 g (4.9%) — Briess Caramel Malt 60L — Grain — 159 EBC
190 g (2.7%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
170 g (2.4%) — Weyermann Acidulated — Grain — 3.5 EBC
Other (100 g)
100 g (1.4%) — Corn Sugar (Dextrose) — Sugar — 0 EBC
Hops (221 g)
21 g (20 IBU) — Simcoe 13% — Boil — 60 min
19 g (8 IBU) — Cascade 6.7% — Boil — 30 min
13 g (7 IBU) — Simcoe 13% — Boil — 15 min
28 g (4 IBU) — Cascade 6.7% — Boil — 5 min
28 g (1 IBU) — Cascade 6.7% — Boil — 0 min
28 g (3 IBU) — Simcoe 13% — Boil — 0 min
56 g — Cascade 5.5% — Dry Hop — 4 days
28 g — Simcoe 13% — Dry Hop — 4 days
Miscs
3.055 g — Calcium Chloride (CaCl2) — Mash
10.182 g — Gypsum (CaSO4) — Mash
1.591 g — Calcium Chloride (CaCl2) — Sparge
5.307 g — Gypsum (CaSO4) — Sparge
Yeast
2 pkg — Fermentis US-05 Safale American 81%
Fermentation
Primary — 20 °C — 5 days
Diacetyl/Flocc — 22 °C — 3 days
Dump yeast/dry hop — 18 °C — 1.5 days
Dry hop "free" rise — 20.5 °C — 3 days
Gelatin/Biofine — 0 °C — 2.5 days
FV/Keg — 5 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
134 Mg2+
0 Na+
8 Cl-
65 SO42-
237 HCO3-
Pale Ale #2
6.0% / 13.7 °P
BB60 Pale Ale
69.6% efficiency
Batch Volume: 24 L
Boil Time: 60 min
Mash Water: 16.39 L
Sparge Water: 17.42 L (2.29 L + 15.13 L)
Total Water: 33.81 L
Boil Volume: 29.44 L
Pre-Boil Gravity: 1.048
Vitals
Original Gravity: 1.056
Final Gravity: 1.010
IBU (Tinseth): 40
BU/GU: 0.72
Colour: 17.1 EBC
Mash
Temperature — 66 °C — 60 min
Mash out — 75 °C — 10 min
Malts (6.07 kg)
5.35 kg (86.4%) — Avangard Pale Ale Malt — Grain — 5.9 EBC
240 g (3.9%) — Briess Caramel Malt 40L — Grain — 105 EBC
240 g (3.9%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
120 g (1.9%) — Weyermann Acidulated — Grain — 3.5 EBC
120 g (1.9%) — Briess Caramel Malt 60L — Grain — 159 EBC
Other (120 g)
120 g (1.9%) — Corn Sugar (Dextrose) — Sugar — 0 EBC
Hops (138.3 g)
19.5 g (24 IBU) — Columbus (Tomahawk) 13.9% — Boil — 60 min
17.2 g (15 IBU) — Simcoe 12.3% — Boil — 30 min
17.2 g (1 IBU) — Centennial 8% — Boil — 0 min
8.5 g (1 IBU) — Simcoe 12.3% — Boil — 0 min
17.7 g — Centennial 9.1% — Dry Hop — 8 days
17.7 g — Columbus (Tomahawk) 13.9% — Dry Hop — 8 days
17.7 g — Simcoe 12.3% — Dry Hop — 8 days
7.6 g — Centennial 9.1% — Dry Hop — 3 days
7.6 g — Columbus (Tomahawk) 13.9% — Dry Hop — 3 days
7.6 g — Simcoe 12.3% — Dry Hop — 3 days
Miscs
2.4 g — Calcium Chloride (CaCl2) — Mash
10.8 g — Gypsum (CaSO4) — Mash
1.44 g — Calcium Chloride (CaCl2) — Sparge
6.492 g — Gypsum (CaSO4) — Sparge
3 g — Nutribrew — Boil — 15 min
Yeast
19.3 g — Lallemand (LalBrew) BRY-97 American West Coast Ale 80%
Fermentation
Primary — 19 °C — 4 days
yeast dump — 15.5 °C — 2 days
dry hop glycol off — 20 °C — 10 days
Cold Crash — 0 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
162Mg2+
0Na+
8Cl-
63SO42-
307HCO3-
16
Sparge until 5.8 L x Kg of grain @6.85 kg = 39.73 L
Please any help this is driving me crazy I can't even sleep.
Cascade/Simcoe PA
5.9% / 13.5 °P
All Grain
BB60 Pale Ale
70% efficiency
Batch Volume: 28 L
Boil Time: 60 min
Mash Water: 18.93 L
Sparge Water: 19.94 L
Total Water: 38.87 L
Boil Volume: 33.61 L
Pre-Boil Gravity: 1.048
Vitals
Original Gravity: 1.055
Final Gravity: 1.010
IBU (Tinseth): 43
BU/GU: 0.78
Colour: 17.7 EBC
Mash
Temperature — 66 °C — 60 min
Malts (7.01 kg)
6.3 kg (88.6%) — Avangard Pale Ale Malt — Grain — 5.9 EBC
350 g (4.9%) — Briess Caramel Malt 60L — Grain — 159 EBC
190 g (2.7%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
170 g (2.4%) — Weyermann Acidulated — Grain — 3.5 EBC
Other (100 g)
100 g (1.4%) — Corn Sugar (Dextrose) — Sugar — 0 EBC
Hops (221 g)
21 g (20 IBU) — Simcoe 13% — Boil — 60 min
19 g (8 IBU) — Cascade 6.7% — Boil — 30 min
13 g (7 IBU) — Simcoe 13% — Boil — 15 min
28 g (4 IBU) — Cascade 6.7% — Boil — 5 min
28 g (1 IBU) — Cascade 6.7% — Boil — 0 min
28 g (3 IBU) — Simcoe 13% — Boil — 0 min
56 g — Cascade 5.5% — Dry Hop — 4 days
28 g — Simcoe 13% — Dry Hop — 4 days
Miscs
3.055 g — Calcium Chloride (CaCl2) — Mash
10.182 g — Gypsum (CaSO4) — Mash
1.591 g — Calcium Chloride (CaCl2) — Sparge
5.307 g — Gypsum (CaSO4) — Sparge
Yeast
2 pkg — Fermentis US-05 Safale American 81%
Fermentation
Primary — 20 °C — 5 days
Diacetyl/Flocc — 22 °C — 3 days
Dump yeast/dry hop — 18 °C — 1.5 days
Dry hop "free" rise — 20.5 °C — 3 days
Gelatin/Biofine — 0 °C — 2.5 days
FV/Keg — 5 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
134 Mg2+
0 Na+
8 Cl-
65 SO42-
237 HCO3-
Pale Ale #2
6.0% / 13.7 °P
BB60 Pale Ale
69.6% efficiency
Batch Volume: 24 L
Boil Time: 60 min
Mash Water: 16.39 L
Sparge Water: 17.42 L (2.29 L + 15.13 L)
Total Water: 33.81 L
Boil Volume: 29.44 L
Pre-Boil Gravity: 1.048
Vitals
Original Gravity: 1.056
Final Gravity: 1.010
IBU (Tinseth): 40
BU/GU: 0.72
Colour: 17.1 EBC
Mash
Temperature — 66 °C — 60 min
Mash out — 75 °C — 10 min
Malts (6.07 kg)
5.35 kg (86.4%) — Avangard Pale Ale Malt — Grain — 5.9 EBC
240 g (3.9%) — Briess Caramel Malt 40L — Grain — 105 EBC
240 g (3.9%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
120 g (1.9%) — Weyermann Acidulated — Grain — 3.5 EBC
120 g (1.9%) — Briess Caramel Malt 60L — Grain — 159 EBC
Other (120 g)
120 g (1.9%) — Corn Sugar (Dextrose) — Sugar — 0 EBC
Hops (138.3 g)
19.5 g (24 IBU) — Columbus (Tomahawk) 13.9% — Boil — 60 min
17.2 g (15 IBU) — Simcoe 12.3% — Boil — 30 min
17.2 g (1 IBU) — Centennial 8% — Boil — 0 min
8.5 g (1 IBU) — Simcoe 12.3% — Boil — 0 min
17.7 g — Centennial 9.1% — Dry Hop — 8 days
17.7 g — Columbus (Tomahawk) 13.9% — Dry Hop — 8 days
17.7 g — Simcoe 12.3% — Dry Hop — 8 days
7.6 g — Centennial 9.1% — Dry Hop — 3 days
7.6 g — Columbus (Tomahawk) 13.9% — Dry Hop — 3 days
7.6 g — Simcoe 12.3% — Dry Hop — 3 days
Miscs
2.4 g — Calcium Chloride (CaCl2) — Mash
10.8 g — Gypsum (CaSO4) — Mash
1.44 g — Calcium Chloride (CaCl2) — Sparge
6.492 g — Gypsum (CaSO4) — Sparge
3 g — Nutribrew — Boil — 15 min
Yeast
19.3 g — Lallemand (LalBrew) BRY-97 American West Coast Ale 80%
Fermentation
Primary — 19 °C — 4 days
yeast dump — 15.5 °C — 2 days
dry hop glycol off — 20 °C — 10 days
Cold Crash — 0 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
162Mg2+
0Na+
8Cl-
63SO42-
307HCO3-
16
Sparge until 5.8 L x Kg of grain @6.85 kg = 39.73 L
Please any help this is driving me crazy I can't even sleep.