English Pale Ale (Session) - Beer Recipe - Brewer's Friend

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English Pale Ale (Session)

157 calories 16.4 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 37.87 liters
Post Boil Size: 31.89 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Anthony Och
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Saturday October 16th 2021
1.051
1.013
5.0%
40.0
8.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Barrett Burston - Ale Malt4 kg Ale Malt 36.8 2.8 72.1%
0.50 kg Barrett Burston - Wheat Malt0.5 kg Wheat Malt 35.4 1.8 9%
0.20 kg Simpsons - Crystal Light 0.2 kg Crystal Light 33.1 38.03 3.6%
0.10 kg Simpsons - Crystal Medium0.1 kg Crystal Medium 33 65.01 1.8%
0.20 kg Simpsons - CaraMalt0.2 kg CaraMalt 34 14 3.6%
0.20 kg Maltodextrin0.2 kg Maltodextrin - (late boil kettle addition) 39 0 3.6%
0.35 kg Corn Sugar - Dextrose0.35 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.3%
5.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Centennial (10 AA)15 g Centennial (10 AA) Hops Pellet 10 Boil 40 min 18.56 7.5%
15 g Cascade (7 AA)15 g Cascade (7 AA) Hops Pellet 7 Boil 20 min 8.96 7.5%
15 g Centennial (10 AA)15 g Centennial (10 AA) Hops Pellet 10 Boil 10 min 7.67 7.5%
15 g Centennial (10 AA)15 g Centennial (10 AA) Hops Pellet 10 Boil 5 min 4.22 7.5%
15 g Cascade (7 AA)15 g Cascade (7 AA) Hops Pellet 7 Boil 1 min 0.64 7.5%
70 g Cascade (7 AA)70 g Cascade (7 AA) Hops Pellet 7 Dry Hop (High Krausen) 12 days 35%
55 g Centennial (10 AA)55 g Centennial (10 AA) Hops Pellet 10 Dry Hop (High Krausen) 12 days 27.5%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
3 g Gypsum (Calcium Sulfate) Water Agt Mash 2 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 2 hr.
1 g Citric acid Water Agt Mash 2 hr.
5 g Go-Ferm Other Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
2 g Diammonium Phosphate (DAP) Other Boil 15 min.
2 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.85 bar       Temp: 20 °C       CO2 Level: 2.45 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
25 L (a) Protein rest for 15 minutes at 50-55 degrees C, (b) Beta Amylase rest at 62 degrees for 45 minutes, (c) Alpha Amyalse rest at 70 degrees for 60 minutes, (d) Mash out at 76 degrees for 5 minutes Strike 75 °C 67 °C 120 min
5 L (e) Sparge with 5L of treated 76 degrees C warm water over the grain. Sparge 76 °C 76 °C 10 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 47.07 L. Suggest reducing initial strike volume to 42.1 L and adding 1.67 L sparge/top-off. 43.8
Strike water volume (equipment estimates 31.6 L) 43.8
Mash volume with grains (equipment estimates 34.9 L) 47.1
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 37.9
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 31.9
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 31.9 L) 20
Total: 43.8  
Equipment Profile Used: System Default
 
Notes
  1. Prepare 25L of Water adjusted to the correct water chemistry with a pH of ~5.2. Recirculate water with pump. Do not use SS coil for inlet since you are using a BIAB.

  2. Crack the grain into a BIAB bag and tie shut.

  3. Heat water to the protein rest temperature and begin the mash process by adding the grain. Follow the mash schedule.

  4. Heat 5L of sparge water to 76 degrees C that has been pH adjusted to 5.0. Remove grain after mash schedule is completed and sparge. Return runoff to the mash tun.

  5. Boil the mash to 100 degrees and begin the hopping schedule.

  6. At 15 minutes till the end of the boil, add all the adjunct ingredients and sugars. Add the immersion chiller adn ensure ice is purchased and ready for chilling.

  7. At flameout, start the immersion chiller and cool down the wort to 18 degrees C or less.

  8. Pump the wort into a clean and sanitized fermenter. Aerate by shaking for 2 minutes.

  9. Sanitize and open the S-04 Yeast and add two packets to the wort. Place 70g of Cascade and 55g of Centennial hops into a hop sock with two neodynmium magnets. Place this on the inside of the fermenter and attach with an external magnet. This can be dropped into the wort once the Krausen forms.

  10. Ferment at 15 degrees for 14 days at 15psi. Add the hops at day 2.

  11. Cold crash at 4 degrees C for 3 days and pressure transfer to remove the trub from the beer.

  12. Serve at 4 degrees and 0.5bar.
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  • Last Updated: 2021-10-27 00:15 UTC