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american pale

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday November 19th 2021
1.054
1.011
5.7%
78.4
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 65%
2 lb American - Vienna2 lb Vienna 35 4 10%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 7.5%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 2.5%
1 lb German - Floor-Malted Bohemian Wheat1 lb Floor-Malted Bohemian Wheat 38 2 5%
2 lb Cane Sugar2 lb Cane Sugar 46 0 10%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 First Wort 0 min 33.42 22.2%
1 oz Tomahawk1 oz Tomahawk Hops Pellet 15 Boil 20 min 16.05 11.1%
1 oz Tomahawk1 oz Tomahawk Hops Pellet 15 Boil 15 min 13.15 11.1%
1 oz Tomahawk1 oz Tomahawk Hops Leaf/Whole 15 Boil 10 min 8.73 11.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 5 min 4.47 11.1%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 2 min 2.57 22.2%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 0 min 11.1%
9 oz / $ 0.00
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.84 gal (51.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.84 gal (3.35 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 8.44 g | 33.8 qt) 8.1 32.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 12.84 g | 51.4 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.85 59.4
Equipment Profile Used: System Default
 
Notes

Use RO water treat with 2 tsps calcium chloride. Treat Sparge wather with 1 tsp phosphoric acid. After hot break add the white sugar. Ferment starting at 65 and let ramp up to 70. Should be done in 5 days.

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  • Last Updated: 2021-11-19 04:53 UTC