Pale Ale with Citra and Mosaic

This will be a new Hoppy beer to have on tap - I have been very busy recently and have had to buy commercial beer.  I'm hoping this will be a bit more flavorful than the typical commercial Pale Ale and I'll brew it to be a a low alcohol one at 4%ish

I have a lot of hops from a couple years ago which I'll attempt to start using up.  I'll generously hop this beer to that end.  I have some very nice smelling Citra which I'll use for a large charge of Flame out hops as well as a big dose of dry hops (using 6 oz of Mosaic.  I'll give the beer 1 week with these before kegging

Recipe Details:

• Grain:
• 9 lbs Golden Promise
• 1 lb Flaked Wheat
• Hops:
• 1.4 oz Chinook (Leaf, 12.2% AA) at 60 min
• 1.9 oz Columbus (Leaf, 14.6% AA) at 60 min
• 5 oz Citra (Leaf, 13.1% AA) at 0 min
• 6 oz Mosaic (Leaf, 11.4% AA) Dry Hop
• Yeast:
• US-05 American Ale Yeast
• Water:
• 13 gal spring water
• 0.25 tsp Citric Acid
• 1 tsp CaCl
• 1 tsp Gypsum
• 1 tsp Irish Moss at 15 min

Process Details:

• Batch Size:
• 6(Target 6 gay)
• Mash:
• 150 F for 60 min
• Boil:
• 60 min
• Fermentation Temperature:
• 65 F
• Primary Duration:
• 3 Weeks
• Secondary Duration:
• 2 Weeks in the Keg

Results:

• OG:
• 1.046 (Target 1.045)
• Efficiency:
• 75% (Target 74%)
• FG:
• 1.016 (Target 1.015)
• Apparent Attenuation:
• 64% (Target 66%)
• ABV:
• 3.8% (3.9%)

Brewing Notes:

• 8/18/24 - Brewday - 10 AM to 3 PM- Including Setup and Cleanup
• Heated 13 gal of spring water to 175 F
• Milled my grain.  Added CaCl, Gypsum, and Citric Acid to the malt

• Moved 7 gal of spring water to the Mash Tun and cycled through the grant and RIMS until the temperature had settled at 160 F
• Added the grain and stirred well to eliminate dough balls.  Let the Mash settle for 10 min
• Cycled the RIMS at 150 F for 60 min
• Heated 5 gal of spring water to 185 F
• Did a slow fly sparge until I'd collect 8.5 gal of wart.  Started to heat the brew kettle after collecting 4 gal.  Had it at a boil around the time the sparge finished
• Boiled for 60 min - added the bittering hops shortly after the start of the boil
• Put the yeast in a cup of room temp spring water to hydrate
• Added Irish Moss with 15 min left
• Added the wort chiller with 5 min left
• Added whirl pool hops at the end of the boil.  Ran the burner on low setting with a slow flow of cooling water to keep the wort at 180 F.  Let the hops steep at this temperature for 20 min

• Cooled the wort down to around 80 F
• Transferred to the fermenter, letting it fall a couple feet to aerate, and pitched the yeast

• Moved the beer to my fermentation chamber set to 65 F
• Collected 6 gal and measured the gravity as 1.046
• 8/19/24 - Fermentation was active by the next afternoon
• 9/1/24 - Added the dry hops to the beer
• 9/14/24 - Cold crashed the beer down to 36 F and fined with gelatin.  My schedule was delayed by a week due to unexpected hospital visit.  Hope to be drinking it soon now though.
• 9/15/24 - Transferred to keg and will carbonate over the next week or so before trying it  The FG as 1.016