J-Lo & Chew-zacca’s Wild Ride Pale Ale - Beer Recipe - Brewer's Friend

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J-Lo & Chew-zacca’s Wild Ride Pale Ale

149 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Saturday February 20th 2021
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OG: 1.049 FG: 1.009 ABV: 5.3% IBU: 37

1.049
1.009
5.2%
37.6
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 kg Bestmalz - BEST Pilsen8.6 kg BEST Pilsen 37 1.9 95%
0.45 kg Weyermann - Carahell0.45 kg Carahell 34 10 5%
9.05 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Yakima Valley Hops - Jarrylo30 g Jarrylo Hops Pellet 16.3 Boil 45 min 30.9 13.6%
30 g Jarrylo30 g Jarrylo Hops Pellet 16.3 Boil 5 min 6.71 13.6%
100 g Azacca100 g Azacca Hops Pellet 13.1 Dry Hop Day 0 45.5%
60 g Charles Faram - Jarrylo60 g Jarrylo Hops Pellet 16.3 Dry Hop Day 0 27.3%
220 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.84 bar       Temp: 5 °C       CO2 Level: 2.45 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
27.15 L Strike 69 °C 67 °C 60 min
31.9 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46 L. Suggest reducing initial water volume to 45.4 L and adding 0.6 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27.2
Mash volume with grains 33.1
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 28.8 L) 32.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 40 L) 42
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 42 L) 40
Total: 60  
Equipment Profile Used: System Default
 
Notes

https://byo.com/article/new-hops/

J-Lo & Chew-zacca’s Wild Ride Pale Ale
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.012
IBU = 38 SRM = 3 ABV = 4.8%

Shared from the homebrewers in the test brewery at BSG HandCraft (headquartered in Shakopee, Minnesota), this pale ale combines both Azacca® and Jarrylo™ hops to create a drinkable homebrew with lots of grapefruit, pineapple, spice, and herbal notes. If you like this recipe, it might be a good candidate for adding grapefruit or another fruit flavor to further accentuate the hop characteristics.

INGREDIENTS

9.5 lbs. (4.3 kg) Rahr Standard 2-row malt
8 oz. (227 g) Weyermann Carahell® malt (10 °L)
8.2 AAU Jarrylo™ pellet hops (45 min.)
(0.5 oz./14 g at 16.3% alpha acids)
8.2 AAU Jarrylo™ pellet hops (5 min.)
(0.5 oz./14 g at 16.3% alpha acids)
2 oz. (57 g) Azacca® pellet hops (dry hop)
1 oz. (28 g) Jarrylo™ pellet hops (dry hop)
Fermentis Safale US-05 or Danstar BRY-97 (American West Coast) yeast
¾ cup corn sugar (if priming)

STEP BY STEP

Mash grains around 151–154 °F (66-68 °C) for 60 minutes. Sparge with enough water to collect about 6 gallons (23 L) of wort in the kettle. Boil for a total of 60 minutes, following hop additions as noted in the ingredients list. Follow the fermentation schedule given by the chosen yeast company for the strain you choose. After primary fermentation is complete, add the dry hops and let the beer sit on the hops for five days. You may want to cold-crash the beer prior to priming and packaging to 35 °F (2 °C) for 48 hours to improve the clarity.

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  • Last Updated: 2021-02-20 17:11 UTC