Goto Statement v2

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The intention of this brew was to improve Goto Statement by increasing the bitterness and reducing the mash temperature. Both of these changes went well but a simple error meant the whole batch was ruined.

It appeared that the fermentation temperature was too low, sitting at 10-12 degrees for the first couple of days. The solution I thought was to tweak the temperature control algorithm to increase the temp. The actual solution was to put back the probe that had fallen out of the fermenter onto the garage floor – doh!

The consequence of this mistake was that temperature was above 35C for at least a day. I hoped for the best and let it take its course. Alas it was full of fusel alcohols that tasted harsh. These off flavours never subsided over a month an I accept it will have to go down the drain.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
23 L 60 min 41.9 IBUs 14.4 EBC 1.053 1.014 5.2 %
Actuals 1.041 1.01 4.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 18 B 1.045 - 1.06 1.01 - 1.015 30 - 50 9.9 - 19.7 2.3 - 3 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 5 kg 78.37
Cara-Pils/Dextrine 1 kg 15.67
Crystal Light - 45L (Crisp) 230 g 3.61
Victory Malt 150 g 2.35

Hops

Name Amount Time Use Form Alpha %
Magnum 10 g 60 min Boil Leaf 13.2
Chinook 14 g 10 min Boil Pellet 11
Ahtanum 10 g 10 min Boil Pellet 3.8
Magnum 7 g 10 min Boil Pellet 12
Mosaic (HBC 369) 28 g 15 min Aroma Pellet 12
Ahtanum 25 g 15 min Aroma Pellet 6
Amarillo 25 g 15 min Aroma Pellet 9.2
Crystal 10 g 15 min Aroma Leaf 3.5
Mosaic (HBC 369) 71 g 4 days Dry Hop Pellet 12
Citra 43 g 4 days Dry Hop Pellet 14.2
Cascade 32 g 4 days Dry Hop Pellet 5.5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 2.97 g 60 min Mash Water Agent
Salt 1.48 g 60 min Mash Water Agent
Calcium Chloride 0.28 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 2.01 g 60 min Water Agent
Salt 1.00 g 60 min Water Agent
Calcium Chloride 0.19 g 60 min Water Agent

Yeast

Name Lab Attenuation Temperature
Dry English Ale (WLP007) White Labs 75% 18.33°C - 21.11°C

Mash

Step Temperature Time
Mash In 68°C 60 min

Fermentation

Step Time Temperature
Primary 14 days 19.44°C
Aging 10 days 18.33°C

Download

Download this recipe's BeerXML file
goto2 - Fill
goto2 - Preheat
goto2 - Mash
goto2 - Sparge
goto2 - Boil
goto2 - Ferment