Limeira's Pacific Ale - Beer Recipe - Brewer's Friend

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Limeira's Pacific Ale

136 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.2 liters
Post Boil Size: 25.89 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Lucas Contin Matheus
Hop Utilization: 93%
Calories: 136 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Monday June 21st 2021
1.045
1.007
4.9%
29.1
4.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg New Zealand - Ale Malt3.6 kg Ale Malt 37.4 3.05 75%
1.20 kg German - Wheat Malt1.2 kg Wheat Malt 37 2 25%
4.80 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Pellet 15 Boil 60 min 13.97 11.4%
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 10 min 8.02 19%
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Whirlpool 0 min 7.13 31.6%
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Dry Hop Day 0 38%
79 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.93 bar       Temp: 4 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike -- 65 °C 75 min
12 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 22.2 L) 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 29.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 25.1 L) 25.9
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.8 L) 25
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Heat 21L to 69c then set to 65c before dough in.

Mash for 75min

Raise to 76c (takes about 10mins)Then leave at 76c for another 10mins

Sparge with about 12 L (76c), or just sparge till you get about 30L in the robobrew.

Bring to the boil.

60min - 9g - Magnun
10min - 10g - Galaxy
0mins turn of heat and add in 25g of galaxy
steep for 10mins, run the pump for the first 5min

Chill immediately

Pitch yeast, ferment at about 19c for about 7 days or when you see the krausen dropping and ferment nearly finished

Dry hop with 30g of galaxy, raise to 20c if you can to help it finish off for about 3 - 5 days till done.

Bottle or Keg!

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  • Public: Yup, Shared
  • Last Updated: 2021-06-21 08:53 UTC