← All brews

18B American Pale Ale

Panhead APA (April 2023)

Brewed 2023-04-24 Batch · 19.68 L Owen Paterson

Grain bill

Gladfield Ale Malt 4.8 kg 82.8%
Gladfield Light Crystal Malt 0.6 kg 10.3%
Gladfield Medium Crystal Malt 0.4 kg 6.9%

Adjuncts

Whirlfloc half tablet @ 10 min
Yeast nutrient half tsp @ 10 min

Hop schedule

Hop 60 min30 min10 minWP 90°CDH#1
Simcoe 10g·20g20g50g
Centennial ·10g20g30g40g
Cascade ···30g70g

Yeast

Safale US-052 packets

Water additions

Calcium Chloride half tsp in mash
Calcium Sulphate 1 tsp in mash
Lactic acid (88%) as needed in sparge water, target pH 5.5

About This Beer

Fourth APA in the Panhead lineage. Direct re-brew of batch 30 (November 2022) — same grain, hops, yeast, mash, water profile, boil, and whirlpool. Two minor fermentation simplifications and a switch to dextrose for bottle conditioning. Marred by a malt pipe spill on brew day that lost meaningful volume.

The Malt Pipe Lesson

The defining event of this brew was a process mistake worth capturing.

During the sparge, Owen pushed down on the filter plate at the top of the Grainfather malt pipe — trying to squeeze more wort through faster, rather than letting it flow by gravity. The retaining clip wasn’t designed to hold against downward force; it gave way, the malt pipe tipped, and wort spilled.

Volume consequences flowed through the rest of the brew:

  • Pre-boil came in 2 L under target (25 L vs 27 L planned)
  • Post-boil 3 L under target (24 L vs 27 L) — Owen wrote a ”!” next to the 24 in the notebook
  • Bottle volume 19.68 L vs 22 L planned — additional small loss at transfer (“split some”)

Lesson: do not squeeze the malt pipe. Let the sparge flow by gravity even if it’s slow. This becomes a foundational process rule going forward.

The OG came in 1 point over target (1.055 vs 1.054) — Owen had extracted the planned sugars before the spill, so concentration was right, just into a smaller volume of finished beer. Cost per litre rose from ~$3.23/L (at planned 22 L) to $3.59/L actual. Brew-day mistakes have a measurable financial impact on small-volume batches.

The Recipe — Identical to Batch 30

Batch 30 (Nov 2022)Batch 36 (Apr 2023)
Grain5.8 kg samesame
Hops300 g Simcoe/Centennial/Cascadesame
Mash17.5 L @ 65 °C 60 minsame
Sparge14 L @ 75 °C, pH 5.5same
Boil60 min + 20-min WPsame
YeastUS-05 × 2same
Ferment19.5 °C, 5 days + dry hop + 5 days19.5 °C straight 10 days
Cold crash13 °C × 1-2 days13 °C × 2-3 days
Priming sugar120 g sucrose130 g dextrose

Grain Bill

5.8 kg total — same as batch 30:

  • 4.8 kg Gladfield Ale Malt
  • 0.6 kg Gladfield Light Crystal
  • 0.4 kg Gladfield Medium Crystal

Hop Schedule — 300 g

Hop603010WP 20 minDay 5 dry hopTotal
Simcoe10202050100
Centennial10203040100
Cascade3070100

Fermentation — Simplified

2 packets of Safale US-05 pitched at 19.5 °C. Single 10-day stretch (simplified from batch 30’s 5+5 split). Cold crash at 13 °C for 2-3 days.

Dry hop on day 5 from pitch: 50 g Simcoe + 40 g Centennial + 70 g Cascade.

FG hit 1.010 vs 1.012 target — slightly drier than batch 30’s 1.012. ABV 5.91 % vs 5.5 % target.

Packaging

130 g dextrose for bottle conditioning at 19.68 L = ~6.6 g/L dextrose (~5.6 g/L sucrose-equivalent).

Numbers — Hit Hard by the Spill

StageTargetActualNote
Mash + sparge31.5 L31.5 L
Pre-boil27 L25 Lspill
Boil addition3 L3 L
Post-boil27 L24 L”!” — spill carried through
Into fermenter24 L22 L
Bottle22 L19.68 L”split some” — additional transfer loss
TargetActual
OG1.0541.055
FG1.0121.010
ABV5.5 %5.91 %

Lineage