Single Hop Golden Session Ale - Beer Recipe - Brewer's Friend

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Single Hop Golden Session Ale

170 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 62% (ending kettle)
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Saturday April 24th 2021
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OG: 1.047 FG: 1.008 ABV: 5.0% IBU: 27

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Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Simpsons - Finest Pale Ale Golden Promise4000 g Finest Pale Ale Golden Promise 37 2.4 61.5%
1,000 g Weyermann - Extra Pale Premium Pilsner Malt1000 g Extra Pale Premium Pilsner Malt 38 1.5 15.4%
1,000 g Weyermann - Pale Wheat1000 g Pale Wheat 36 2 15.4%
500 g Gladfield - Dextrose500 g Dextrose - (late boil kettle addition) 46 0 7.7%
6,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Chief Hops - Cascade LupuLN2 (Cryo)20 g Cascade LupuLN2 (Cryo) Hops Lupulin Pellet 12 Boil 60 min 24.58 20%
10 g Yakima Chief Hops - Cascade LupuLN2 (Cryo)10 g Cascade LupuLN2 (Cryo) Hops Lupulin Pellet 12 Boil 30 min 6.82 10%
15 g Yakima Chief Hops - Cascade LupuLN2 (Cryo)15 g Cascade LupuLN2 (Cryo) Hops Lupulin Pellet 12 Boil 15 min 4.92 15%
15 g Yakima Chief Hops - Cascade LupuLN2 (Cryo)15 g Cascade LupuLN2 (Cryo) Hops Lupulin Pellet 12 Boil 1 min 0.6 15%
40 g Yakima Chief Hops - Cascade LupuLN2 (Cryo)40 g Cascade LupuLN2 (Cryo) Hops Lupulin Pellet 12 Dry Hop (High Krausen) 5 days 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
1 g Irish Moss Fining Boil 15 min.
2 g Calcium Chloride Water Agt Mash 130 min.
4 g Calcium sulfate Water Agt Mash 130 min.
3 g Acetic acid Water Agt Mash 130 min.
5 g Yeast Nutrient Other Boil 15 min.
5 g Go-Ferm Other Boil 15 min.
0.50 g Diammonium Phosphate (DAP) Other Boil 15 min.
1 g Potassium Metabisulfite Water Agt Mash 200 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.50 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 414 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.63 bar       Temp: 4 °C       CO2 Level: 2.25 g/l
 
Target Water Profile
Balanced Profile
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
12 L Keep at 65 degrees C Strike 65 °C 62 °C 30 min
8 L Keep at 65 degrees C Strike 67 °C 67 °C 60 min
Heat to 72 degrees C Temperature 72 °C 72 °C 20 min
Heat to 78 degrees C Temperature 78 °C 78 °C 10 min
12 L Sparge 89 °C 78 °C 10 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 12
Mash volume with grains 16
Grain absorption losses -6
Remaining sparge water volume 6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 11.4
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 5.7 L) 24
Estimated amount in fermentor 24
Total: 18.3  
Equipment Profile Used: System Default
 
Notes
  1. Pitch SAF-US-05 yeast with 200g DME + 100g Dextrose + nutrients and DAP + 400mL of Water in a 1000mL Schott bottle. The broth must be pre-boiled for 10 minutes, chilled and then added tot he pre-sterilized Schott bottle. Ferment under airlock for 3 days to increase the quantity of yeast cells.

  2. Adjust the salt balance of 30L of water in a clean and sterilized fermenter. Ensure pH is 5.0 and Chloride:Sulfate is 1:2. Pre-treat this 1 day prior with a whirlfloc tablet. Pour out 12L of water into the main mash kettle. Bring to a heat of 65 degrees and an eventual thickness of 2 L/kg.

  3. Attach the Bazooka screen attachment to the recirculation pump inlet tube. Place this at the bottom of the mash kettle and lay out a grain bag over the pot and peg down the sides to the pot. The grain can be added once the temperature has been reached, and the recirculating water is allowed to run over the grain bed. Follow the mash schedule in this recipe.

  4. After the mash is completed, drain and sparge grain with the final 10L of water that is pre-heated to 78 degrees.

  5. Boil mash and begin hopping schedule.

  6. Add all auxiliary ingredients at 15 minutes prior to the end of the boil:
    • Nutrients and DAP
    • Sugars
    • Whirlfloc and Irish moss

  7. Clean immersion chiller and add 15 minutes prior to the end of the boil to heat sterilize.

  8. Flame out and add last aroma hops. Begin immersion chilling and cool to 24 degrees Celsius.

  9. Pump into a clean and sterilized 30L pressure fermenter. Aerate the wort and then add in the starter of SAF-US-05 yeast.
    Close fermenter and allow to reach a pressure of 1 bar with a spunding valve.

  10. Dry hop at high krausen (2 days into fermentation) according to the hop schedule. Keep hops in a hop bag to reduce haziness.

  11. Ferment for 14 days total and cold crash beer. LLT to a fresh fermenter for 2-3 weeks before kegging. When ready, serve at 30kpa pressure.
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  • Last Updated: 2021-04-24 09:50 UTC