202010 Pale return to school - Beer Recipe - Brewer's Friend

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202010 Pale return to school

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 24.04 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Monday October 12th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.15 kg German - Bohemian Pilsner2.15 kg German - Bohemian Pilsner 38 1.9 41.9%
1.50 kg German - Pale Wheat1.5 kg Pale Wheat 39 1.5 29.2%
1.12 kg United Kingdom - Maris Otter Pale1.12 kg Maris Otter Pale 38 3.75 21.8%
0.36 kg New Zealand - Light Crystal Malt0.36 kg Light Crystal Malt 35.4 31.98 7%
5.13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Chinook8 g Chinook Hops Pellet 13 Boil 60 min 12.16 3.8%
20 g chinook20 g chinook Hops Pellet 13 Boil 15 min 15.08 9.6%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 15 min 8.12 9.6%
20 g Chinook20 g Chinook Hops Pellet 13 Boil at 102 °C 1 min 1.31 9.6%
20 g Cascade20 g Cascade Hops Pellet 7 Boil at 102 °C 1 min 0.04 9.6%
60 g Cascade60 g Cascade Hops Pellet 7 Whirlpool at 82 °C 30 min 6.49 28.8%
60 g Chinook60 g Chinook Hops Pellet 13 Whirlpool at 82 °C 30 min 12.06 28.8%
208 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 68 °C 60 min
13 L Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.4
Mash volume with grains 18.8
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 19.4 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22.6 L) 24
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.4 L) 22
Total: 31  
Equipment Profile Used: System Default
 
Notes

Boiled all water then added at least half campden tablet. brewed outside, cooled near waterfall. Used 5g yeast nutrient and 1/2 whirlflocc at 15min. Added lactic acid to sparse water before boiling it.

mash - at ~70oC sp, with recirc. Seemed to lauter v quickly; sparged in under 10min. May have had sig channelling?? Didn't take any gravity measurements until it hit fermenter. Was v surprised w 1.044. checked after 16h w hydrometer (active fermentation had started) and recorded 1.050.

whirlpool
Got to 77oC quickly, but then put heat/pump on to get even temp before adding whirlpool hops. Didn't get a whirlpool going, so not likely to have achieved the required utilization.

Result - delicious. Bottled a few as "GF" (on Grand Final day); bottles were superior in body/flavour to kegs).

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  • Last Updated: 2021-01-03 20:36 UTC