red ale - Beer Recipe - Brewer's Friend

red ale

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 75 min
Batch Size: 200 liters (fermentor volume)
Pre Boil Size: 200 liters
Post Boil Size: 200 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 63% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Thursday August 1st 2024
1.053
1.012
5.5%
25.7
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 kg Weyermann - Pale Ale32 kg Pale Ale 39 2.3 66.7%
7 kg Weyermann - Caramunich Type 17 kg Caramunich Type 1 33.5 35 14.6%
3 kg Weyermann - Carapils3 kg Carapils 34.5 2.1 6.3%
6 kg Cane Sugar6 kg Cane Sugar 46 0 12.5%
48 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g East Kent Goldings200 g East Kent Goldings Hops Pellet 5.8 First Wort 60 min 14.94 44.4%
150 g Saaz150 g Saaz Hops Pellet 3.5 Boil 20 min 6.83 33.3%
100 g Saaz100 g Saaz Hops Leaf/Whole 3.5 Aroma 0 min 3.92 22.2%
450 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
145 L Infusion 73 °C 69 °C 90 min
126 L Strike 74 °C 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 28 °C
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
100 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 2620 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.34 bar       Temp: 6 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"red ale" Belgian Pale Ale beer recipe by Brewer #427901. All Grain, ABV 5.47%, IBU 25.69, SRM 8.92, Fermentables: (Pale Ale, Caramunich Type 1, Carapils, Cane Sugar) Hops: (East Kent Goldings, Saaz)
View Count: 165
Brew Count: 0
Last Updated: 2025-01-03 18:11 UTC

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