Spelt Pale Ale v2 - Beer Recipe - Brewer's Friend

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Spelt Pale Ale v2

257 calories 27.9 g 500 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 11.5 liters
Post Boil Size: 10.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 257 calories (Per 500ml)
Carbs: 27.9 g (Per 500ml)
Created: Wednesday December 16th 2020
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10 gal test

by divoc 91

OG: 1.048 FG: 1.010 ABV: 5.0% IBU: 57

1.055
1.015
5.3%
66.4
7.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.70 kg German - Pilsner1.7 kg Pilsner 38 2.77 65.4%
700 g German - Spelt Malt700 g Spelt Malt 37 3.84 26.9%
100 g German - Carapils100 g Carapils 35 1.97 3.8%
100 g German - Acidulated Malt100 g Acidulated Malt 27 7.58 3.8%
2,600 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Boil 45 min 46.54 15.8%
10 g Barth-Haas - Sabro10 g Sabro Hops Pellet 14 Whirlpool 15 min 7.37 10.5%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Whirlpool 15 min 6.68 10.5%
10 g Citra10 g Citra Hops Pellet 11 Whirlpool 15 min 5.79 10.5%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Dry Hop 3 days 26.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 26.3%
95 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Irish Moss Fining Boil 10 min.
1 g Yeast Nutrient Other Boil 10 min.
0.60 ml Phosphoric acid Water Agt Sparge 0 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 97 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 63 g       Temp: 10 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 L Mash Infusion -- 70 °C 60 min
7.3 L Sparge Sparge -- 75 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.8
Mash volume with grains 9.5
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 11.1 L) 7.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.4 L) 11.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 9.7 L) 10.5
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 10.4 L) 9.5
Total: 15  
Equipment Profile Used: System Default
 
Notes

Malts:
Weyermann Pilsner or Viking Malt Organic Pilsner
Weyermann Carapils, Spelt and Acidulated

Fermentation:
Primary fermentation 7 days
Dry hopping 3 days

http://scottjanish.com/galaxy-funktown-spelt-pale-ale-yeast-bay/

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  • Last Updated: 2024-08-15 15:18 UTC