Alan-A-Pale - Beer Recipe - Brewer's Friend

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Alan-A-Pale

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Rob
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Friday March 19th 2021
1.045
1.010
4.6%
34.0
6.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 89.6%
0.30 kg Simpsons - CaraMalt0.3 kg CaraMalt 34 14 6%
0.22 kg Flaked Wheat0.22 kg Flaked Wheat 34 2 4.4%
5.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Columbus11 g Columbus Hops Leaf/Whole 13.68 Boil 60 min 16.64 19.6%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Boil 15 min 11.32 26.8%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 5 min 3.03 17.9%
15 g Motueka15 g Motueka Hops Leaf/Whole 5 Boil 5 min 1.65 26.8%
5 g Nelson Sauvin5 g Nelson Sauvin Hops Leaf/Whole 12.5 Boil 5 min 1.38 8.9%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
10 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Pale Ale - Balanced 2
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 6 20 75 75 22
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Strike 50 °C 65 °C 65 min
2 L Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 30.1
Mash volume with grains 33.4
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 4.8 L) 5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

37 litres of water - Boiled for 15mins minimum
Alkalinity 66ppm caco3
Doughed in @ 50
Mash schedule 10
Mash ph 5.4
Pre gravity 31 litres Sg 1.036
Added 130g sugar 10 mins into boil
Post Boil 26 litres OG
Cooled and Whirlpooled
22 litres in fermenter OG 1.047
Fermented for 8 days gravity checked 1.012, racked off into bottling bucket.
1 day later racked off into 1 x corny and 4 x 500ml bottles
conditioned at 20 degrees for 6 days
F.G 4.6%



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  • Last Updated: 2021-04-04 09:21 UTC