Pamly Pale Ale V3 - Beer Recipe - Brewer's Friend

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Pamly Pale Ale V3

341 calories 35 g 750 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 49 liters (fermentor volume)
Pre Boil Size: 60.35 liters
Post Boil Size: 53.34 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 93%
Calories: 341 calories (Per 750ml)
Carbs: 35 g (Per 750ml)
Created: Saturday October 17th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg Barrett Burston - Pale Malt8.5 kg Pale Malt $ 2.06 / kg
$ 17.51 		37 2 78.7%
0.50 kg Simpsons - Crystal Light0.5 kg Crystal Light $ 2.90 / kg
$ 1.45 		33.1 38.03 4.6%
0.80 kg Weyermann - Munich Type I0.8 kg Munich Type I $ 2.90 / kg
$ 2.32 		38 6 7.4%
1 kg Weyermann - Pale Wheat1 kg Pale Wheat $ 2.64 / kg
$ 2.64 		36 2 9.3%
10.80 kg / $ 23.92
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g CTZ60 g CTZ Hops $ 0.08 / g
$ 4.52 		Pellet 15.5 Boil 60 min 47.67 18.2%
90 g Citra90 g Citra Hops $ 0.08 / g
$ 7.58 		Pellet 12.8 Boil at 100 °C 0 min 27.3%
90 g Centennial90 g Centennial Hops $ 0.08 / g
$ 7.61 		Pellet 9.7 Boil at 100 °C 0 min 27.3%
90 g Cascade90 g Cascade Hops $ 0.08 / g
$ 7.27 		Pellet 7.5 Boil 0 min 27.3%
330 g / $ 26.98
 
Other Ingredients
Amount Name Cost Type Use Time
10.80 ml Lactic acid $ 0.05 / ml
$ 0.54 		Water Agt Mash 1 hr.
10 g Yeast Nutrient $ 0.05 / g
$ 0.50 		Other Mash 0 min.
1 each Campden Tablets $ 0.10 / each
$ 0.10 		Water Agt Mash 0 min.
3 g Chalk Water Agt Mash 1 hr.
18 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
$ 1.14
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
4 Liters
Cost:
$ 1.50 / L
$ 6.00
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 6.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 352.9 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 130 65 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 69 °C 67 °C 60 min
25 L Batch Sparge 76 °C 76 °C 15 min
20 L Batch Sparge -- -- --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.35 L. Suggest reducing initial water volume to 45.4 L and adding 10.95 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 27
Mash volume with grains 34.1
Grain absorption losses -10.8
Remaining sparge water volume (equipment estimates 41.1 L) 45.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.4 L) 60.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.7
Post boil Volume (equipment estimates 49 L) 53.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 53.3 L) 49
Total: 72.1  
Equipment Profile Used: System Default
 
Notes



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  • Last Updated: 2021-01-08 05:51 UTC