How to Pale Ale - Beer Recipe - Brewer's Friend

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How to Pale Ale

198 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 17.04 gallons
Post Boil Size: 5.04 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.182 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Tuesday December 22nd 2020
1.059
1.020
5.2%
0.0
4.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
31 lb US - Pale 2-Row31 lb Pale 2-Row 37 1.8 87%
1.55 lb Briess - Rye Malt1.55 lb Rye Malt 36.8 3.7 4.3%
1.55 lb American - White Wheat1.55 lb White Wheat 40 2.8 4.3%
1.55 lb Haus Malts - Triticale1.55 lb Triticale 30 3 4.3%
35.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.10 oz Mosaic3.1 oz Mosaic Hops Pellet 12.5 Boil 0 min 10%
12.40 oz Mosaic12.4 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 40%
7.75 oz Citra7.75 oz Citra Hops Pellet 11 Dry Hop 7 days 25%
7.75 oz Galaxy7.75 oz Galaxy Hops Pellet 14.25 Dry Hop 7 days 25%
31 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.55 oz BSG - Fermax Yeast Nutrient Other Mash 15 min.
3.88 tsp irish moss Fining Mash 15 min.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
3.10 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Distilled
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
11.1 gal Infusion 166 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.99 gal (55.97 qt). Suggest reducing strike water volume to 9.15 gal (36.59 qt) and adding 1.99 gal (7.97 qt) sparge/top-off. 11.14 44.6  
Strike water volume at mash thickness of 1.25 qt/lb 11.14 44.6  
Mash volume with grains (equipment estimates 3.53 g | 14.1 qt) 13.99 56  
Grain absorption losses -4.46 -17.8  
Remaining sparge water volume (equipment estimates 0.22 g | 0.9 qt) 10.61 42.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.66 g | 26.6 qt) 17.04 68.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.04 20.2  
Top off amount 10.46 41.8  
Going into fermentor 15.5 62  
Total: 21.75 87
Equipment Profile Used: System Default
 
Notes

Bring 7.5 gallons of water to a stable 152ºF (66.5ºC) in your boil kettle. Add 5 gallons 152F water, malt, and 6g calcium chloride to Mash Tun and steep for 30 min or until conversion is complete.

Bring remaining 2.5 gallons of water to 170F (76.5ºC) for sparge water.

Vorlauf, runoff into 2nd kettle, and sparge 2.5 gallons. Collect 6 gallons of wort.

Bring wort to a gentle rolling boil for 60 minutes. Add yeast nutrient and irish moss with 15 min left in boil and 1oz Mosaic hops at the boil’s completion.

Chill wort to about 70ºF (21ºC) and rack into 5 gallon carboy using siphon. Pitch yeast and rock carboy gently back and forth to introduce oxygen.

Ferment at 68ºF (20ºC) for about 7 days until fermentation is complete. Purge secondary carboy with CO2 then carefully rack into second carboy, leaving sediment behind.

Add dry hops slowly to secondary carboy. If foaming occurs wait for it to go down and continue adding dry hops.

After 4 days with dry hops add priming sugar to bottles, rack beer into bottles, and cap.

Let bottles sit at 70F (21ºC) for 1-2 weeks and then enjoy!

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  • Last Updated: 2021-02-27 11:22 UTC