Da Yoopers House Pale Ale - Beer Recipe - Brewer's Friend

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Da Yoopers House Pale Ale

193 calories 16.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Yooper
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday February 22nd 2021
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1.010
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 46.6%
3 lb American - Vienna3 lb Vienna 35 4 23.3%
6 oz American - Vienna6 oz Vienna 35 4 2.9%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 15.5%
4 oz Munich - Light 10L4 oz Munich - Light 10L 33 10 1.9%
10 oz American - Caramel / Crystal 20L10 oz Caramel / Crystal 20L 35 20 4.9%
10 oz Caramel / Crystal 60L10 oz Caramel / Crystal 60L 34 60 4.9%
206 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 24.77 21.1%
21 g Cascade21 g Cascade Hops Pellet 7 Boil 30 min 14.1 15.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 8.98 21.1%
14 g Cascade14 g Cascade Hops Pellet 7 Boil 5 min 2.44 10.4%
14 g Cascade14 g Cascade Hops Pellet 7 Boil 0 min 10.4%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 3 days 21.1%
134.05 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Gypsum Water Agt Mash 1 hr.
4 ml Phosphoric acid Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.96 psi       Temp: 68 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 60 110 10 165
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.2 gal Infusion 155 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9 g | 36 qt) 9.46 37.8  
Mash volume with grains (equipment estimates 10.03 g | 40.1 qt) 10.49 42  
Grain absorption losses -1.61 -6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7.6 30.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.1 24.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.1 g | 24.4 qt) 5.5 22  
Total: 9.46 37.8
Equipment Profile Used: System Default
 
Notes

This is Yoopers legendary House Pale Ale. I changed the recipe to +20% to the grain amounts to compensate for no-sparge BIAB methods. It is a classic!!!!

White Labs WLP001 California Ale liquid Yeast can also be used

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  • Last Updated: 2023-10-30 14:38 UTC