Tropical Pale Ale - Beer Recipe - Brewer's Friend

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Tropical Pale Ale

185 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11.25 liters (fermentor volume)
Pre Boil Size: 15.15 liters
Post Boil Size: 11.34 liters
Pre Boil Gravity: 11.4 °P (recipe based estimate)
Post Boil Gravity: 15.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: IndiaBrewGuy
Calories: 185 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Sunday September 20th 2020
15.1 °P
1.7 °P
7.2%
26.9
5.6
n/a
952.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Belgian - Pale Ale2000 g Pale Ale ₹ 170.00 / kg
₹ 340.00 		38 3.4 62.5%
200 g Castle Malting - Chateau Diastatic200 g Chateau Diastatic ₹ 180.00 / kg
₹ 36.00 		35 2.06 6.3%
500 g Flaked Oats500 g Flaked Oats ₹ 110.00 / kg
₹ 55.00 		33 2.2 15.6%
500 g Castle Malting - Belgian - Wheat500 g Belgian - Wheat ₹ 170.00 / kg
₹ 85.00 		38 1.8 15.6%
3,200 g / ₹ 516.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Mosaic7 g Mosaic Hops ₹ 10.00 / g
₹ 70.00 		Pellet 12.5 Boil 60 min 20.86 33.3%
7 g Mosaic7 g Mosaic Hops ₹ 10.00 / g
₹ 70.00 		Pellet 12.5 Dry Hop 3 days 3.89 33.3%
7 g Cascade7 g Cascade Hops ₹ 8.00 / g
₹ 56.00 		Pellet 7 Dry Hop 3 days 2.18 33.3%
21 g / ₹ 196.00
 
Yeast
AEB - Fermoale AY3
Amount:
8 Grams
Cost:
₹ 30.00 / g
₹ 240.00
Attenuation (avg):
87%
Flocculation:
High
Optimum Temp:
14 - 25 °C
Starter:
No
Fermentation Temp:
29 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
₹ 240.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 85 g       Temp: 28 °C       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 L Strike 70 °C 65 °C 70 min
7.1 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 2.66 L/kg
Starting Grain Temp: 28 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 8.5
Mash volume with grains 10.6
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 12.6 L) 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17 L) 15.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 11.3 L) 11.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11.3 L) 11.3
Total: 19.3  
Equipment Profile Used: System Default
 
Notes

MASH
1．Heat 8.5L of water to strike temperature of 70℃, then add all the malt as well as flaked oats
2．Mash for 70 min. stirring every 10 min., maintaining 63-65℃ throughout
3．Mash out at 75℃ after 70 min.

SPARGE
Sparge very slowly with 7.1L of 75℃ water, to get total 15.1L volume (0.5L lost to grain absorption).

BOIL
Boil for 60 min.:
1．Add 7g Mosaic hops immediately after hot break
2．At end of boil, top up volume to 11.3L if boil was aggressive and volume comes up short

TRANSFER TO FERMENTOR
1．Rapidly cool wort to 22℃ using a copper immersion chiller and recirculating water from an ice bath
2．Transfer into fermentor by pouring wort from a height through a very fine mesh sieve
3．Discard hop remains and other gunk collected in the sieve (approx 100mL lost)

PITCHING
1．Pitch 8g of dry yeast into fermentor, uniformly on the surface area of the wort
2．Shake fermentor vigourously to disperse yeast and further aerate the wort

FERMENTING & DRY HOPPING
Ferment for 5 days at 28-29℃. Gently shake fermentor every two days to rouse settled yeast.
1．For first three days, use a blow-off tube with exit placed in a bowl of sanitizer solution
2．After three days and/or initial vigorous fermentation has subsided:
   • Remove blow off tube and replace with sanitizer-filled airlock
   • Crush 7g Mosaic hop pellets and 7g Cascade hop pellets into powder and add evenly into fermentor

BOTTLING
1．Add 85g of dextrose into large priming vessel
2．Rack the beer into priming vessel using autosiphon, and avoid siphoning out any krausen or trub
3．Fully dissolve the priming dextrose, employing gentle stirring to prevent aeration
4．Siphon primed beer into airtight bottles that can withstand beer carbonation pressures

Enjoy after 5 days bottle conditioning.

SANITIZATION
Brew day:
   • Thermometer
   • Sieves
   • Pouring jug
   • Fermentor
   • Blow-off tube

Bottle day:
   • Large priming vessel
   • Autosiphon
   • Tubing
   • Bottling wand
   • Bottles

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  • Last Updated: 2020-10-08 13:01 UTC