Category Archives: APA Central Coast Monterey 1

APA Central Coast Monterey 1

About to start my NHC run of beers so I wanted to get a quick hoppy beer done to have on tap while I’ve got a bunch of lagers napping.  I just listened to a Brewing Network Sunday Session where they talked about the Central Coast GABF Gold Winning American Pale Ale called Monterey.  Sounded pretty delicious so I thought I’d give it a shot.  Here is the recipe I put together based off the show discussion and modified for my system.

BrewDesign

Recipe Info

Beer Name: central coast monterey pale ale clone eBIAB 1
Style: American Pale Ale

 

Style

Original Gravity: 1.054
Final Gravity: 1.011
Color: 5.7
Alcohol: 5.6 %
Bitterness: 75.9 IBUs (i have to look at my code to see how this was calculated since my FWH number looks low below but i think i may have moved the decimal one place)

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 14.5 Pounds
Mash Thickness: 1.60 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 7.8 Gallons
Mash Volume: 8.96 Gallons
Strike Water Temp: 164.3 F
Mash Temp: 154 F

Boil

Kettle Gravity (start of boil): 1.046
Starting Boil Volume: 8.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 7.0

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
9.5 65.5 Rahr Pale Malt; American (Rahr) 81.3 1.8
2.5 17.2 Weyermann Vienna Malt 79.0 3.4
1.25 8.6 Torrified Wheat 79.0 1.7
.5 3.4 Carastan 75.0 40.0
.75 5.2 Briess Carapils 74.0 1.3

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.1 Mosaic Pellets 12.7 60 First Wort 3.6
.6 Centennial Pellets 10.0 10 Boil 6.2
1 Galaxy Pellets 14.0 30 Whirlpool 15.2
.9 Mosaic Pellets 12.7 30 Whirlpool 12.4
.4 Centennial Pellets 10.0 3 days Dry Hop 0.0
1 Mosaic Pellets 12.7 3 days Dry Hop 0.0
1 Galaxy Pellets 14.0 3 days Dry Hop 0.0

Yeast and Friends

Amount (Milliters) Name
2 sachets US-05

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Salt and Acid adjustments:Mash Salts:
Gypsum: 8.0 gram
Calcium Chloride: 2.0 gram

Mash Acid:
Lactic Acid: 2.0 ml @ 88 %

Sparge/Boil Salts:

Predicted Mash pH of: 5.45

Mash Ions (ppm):
Ca: 77.7 Mg: 3.0 Na: 21.0 Cl: 39.3 So: 155.0

Boil Ions (ppm):
Ca: 77.7 Mg: 3.0 Na: 21.0 Cl: 39.3 So: 155.0

mash in at 154 for 60 mins
ramp to 168 for 10 mins

cool to 66, pitch and ramp to 68F over 24 hours. hold for 2 weeks. rack to clean and purged fermenter. dry hop for 3-4 days. rack to clean and purged keg and put in lagering fridge overnight. gelatin and let sit for 3-4 days. rack to clean and purged keg and carb and serve.

12-24-15 regular brew day and pitched @ 1pm
12-25-15 kreusen formed and steady bubbling
12-26-15 very strong bubbling and 1″ kreusen.  smells really good 🙂
12-27-15 steady bubbling but starting to slow a little
12-28-15 still kreusened but slowed to bubbling every 3 sec
12-29-15 ~9sec
12-30-15 ~20 sec
1-1-16 no bubbling
1-7-16 racked to clean carboy for dry hopping.  FG is 1.016 and pH is 4.21.  tastes super good and hop aroma is really nice even before dry hopping.  maybe a bit bitter for a pale ale but we’ll see how that comes out post gelatin and a bit of age.