James Pale Ale V0.4 - Beer Recipe - Brewer's Friend

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James Pale Ale V0.4

153 calories 15.1 g 375 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 11.02 liters (ending kettle volume)
Pre Boil Size: 14.11 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (ending kettle)
No Chill: 20 minute extended hop boil time
Hop Utilization: 96%
Calories: 153 calories (Per 375ml)
Carbs: 15.1 g (Per 375ml)
Created: Tuesday July 20th 2021
1.044
1.010
4.6%
31.4
8.0
5.4
13.57
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
921 g Weyermann - Pale Ale921 g Pale Ale $ 0.00 / g
$ 4.05 		39 3 47%
390 g OiO - Canadian 2-Row Malt390 g Canadian 2-Row Malt $ 0.00 / g
$ 1.72 		36.8 1.75 19.9%
202 g Briess - Brewers Malt 2-Row202 g Brewers Malt 2-Row $ 0.00 / g
$ 0.89 		37 1.8 10.3%
149 g GB - Maris Otter149 g Maris Otter $ 0.01 / g
$ 0.83 		38 2.7 7.6%
180 g Briess - Caramel Malt - 60L180 g Caramel Malt - 60L $ 0.00 / g
$ 0.79 		35.4 60 9.2%
80 g American - Carapils (Dextrine Malt)80 g American - Carapils (Dextrine Malt) $ 0.00 / g
$ 0.37 		33 1.8 4.1%
37 g German - Acidulated Malt37 g German - Acidulated Malt $ 0.00 / g
$ 0.17 		27 3.4 1.9%
1,959 g / $ 8.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.73 g Warrior2.73 g Warrior Hops $ 0.11 / g
$ 0.29 		Pellet 14.2 Boil at 99 °C 55 min 10.27 10%
2.71 g Yakima Chief Hops - German Northern Brewer2.71 g German Northern Brewer Hops $ 0.10 / g
$ 0.27 		Pellet 7.5 Boil at 99 °C 25 min 4.73 9.9%
3 g Amarillo VGXP01 Cryo LupuLN23 g Amarillo VGXP01 Cryo LupuLN2 Hops $ 0.21 / g
$ 0.64 		Lupulin Pellet 16.1 Boil 10 min 9.41 11%
3.03 g Yakima Chief Hops - Cascade LupuLN2 (Cryo)3.03 g Cascade LupuLN2 (Cryo) Hops $ 0.17 / g
$ 0.52 		Lupulin Pellet 11.8 Boil at 99 °C 10 min 6.97 11.1%
3.95 g Yakima Chief Hops - Cascade LupuLN2 (Cryo)3.95 g Cascade LupuLN2 (Cryo) Hops $ 0.17 / g
$ 0.67 		Lupulin Pellet 11.8 Hop Stand at 95 °C 15 min 14.4%
3.97 g Yakima Chief Hops - Cascade LupuLN2 (Cryo)3.97 g Cascade LupuLN2 (Cryo) Hops $ 0.17 / g
$ 0.67 		Lupulin Pellet 11.8 Hop Stand at 85 °C 10 min 14.5%
8 g Amarillo VGXP01 Cryo LupuLN28 g Amarillo VGXP01 Cryo LupuLN2 Hops $ 0.21 / g
$ 1.70 		Lupulin Pellet 16.1 Dry Hop at 19 °C 5 days 29.2%
27.39 g / $ 4.76
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.40 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
2.51 g Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Water Agt Boil 15 min.
0.61 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium-Low
Optimum Temp:
16 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.12 bar       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 7 20 75 100 4
combined 7.5L filtered tap with 8 L distilled into boil kettle. Added salts to this combined total fo 15.5L. Ran off 7.5L to mash tun.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 L Strike 73 °C 67.5 °C 90 min
8 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.78 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 7.4
Mash volume with grains 8.7
Grain absorption losses -2
Remaining sparge water volume 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 14.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 8.4 L) 11
Hops absorption losses (whirlpool, hop stand) -0
Estimated amount in fermentor 11
Total: 17  
Equipment Profile Used: System Default
 
Notes

Using BIAB for mash, with dunk and drain sparge. Sparge involves moving the bag to 76C water with 10 minute rest, drip draining, and a firm squeeze.

Omega Labs OYL-004 West Coast Ale yeast, 3th generation with a 2 step starter.

Replaced 22g of cascade 4 day dry hop, with 8 gm cryo Amarillo.

Bagging dry hops to reduce trub.

Ferment at 19C, raise to but not above 22C before ferm complete to ensure full attenuation and to facilitate diacetyl rest.

This recipe was designed to use available base malts.

Single pass in 2 roller mill set to .035"

Aerated wort for 10 minutes using aeration stone, with filter, and air compressor with psi low enough to just show surface bubbles without excessive foaming.

Batch started July 21, 2021 first use of SS Brewtech brewbucket. Noteable is the iSpindle worked!!

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  • Last Updated: 2021-08-26 01:12 UTC
  • Snapshot Created: 2021-07-20 19:36 UTC