Ha nice one, yeh my recipes are all starting between around 1.044 and 1.048 OG and have all finished on FG suggested by beersmith eg between 1.007 and 1010. Within the estimated range, I do notice tat the sweetness is a lot lower on the light body mash tan the full body mash but I was wondering if they could be not fermenting out all the sugars or something? Because dry would be somewhat in the pilsner range and they are defiantly not dry. I have used US - 05 and a re cultured Coopers ale yeast in both , would the ale yeast be helping the sweetness?
Cascade Pale Ale
American Amber Ale
Type: All Grain Date: 7/01/2012
Batch Size (fermenter): 20.00 l Brewer: Byran Larkings
Boil Size: 30.15 l Asst Brewer:
Boil Time: 60 min Equipment: Pot (13 Gal/50 L) - BIAB
End of Boil Volume 24.77 l Brewhouse Efficiency: 60.00 %
Final Bottling Volume: 18.30 l Est Mash Efficiency 71.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
4.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 81.6 %
0.65 kg Caramunich Malt (110.3 EBC) Grain 2 13.3 %
0.25 kg Wheat Malt, Bel (3.9 EBC) Grain 3 5.1 %
40.00 g Cascade [5.50 %] - Boil 60.0 min Hop 4 24.3 IBUs
1.22 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 5 -
20.00 g Cascade [5.50 %] - Aroma Steep 5.0 min Hop 6 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 7 -
Beer Profile
Est Original Gravity: 1.044 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.007 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 24.3 IBUs Calories: 427.1 kcal/l
Est Color: 19.4 EBC
Mash Profile
Mash Name: BIAB, Light Body Total Grain Weight: 4.90 kg
Sparge Water: 0.00 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 33.14 l of water at 67.3 C 64.0 C 90 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a light body beer profile.
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 86.48 KPA Carbonation Used: Keg with 86.48 KPA
Keg/Bottling Temperature: 7.2 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C
Notes
Created with BeerSmith
All my recipes are similar to this one but the body profile has been changed and the yeast strain.