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Pers Pale Ale

178 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BeerWolf
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Monday February 21st 2022
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 67.8%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 16.9%
800 g Flaked Oats800 g Flaked Oats 33 2.2 13.6%
100 g Lactose (Milk Sugar)100 g Lactose (Milk Sugar) 41 1 1.7%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Boil 40 min 17.64 9.1%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 15 min 6.25 24.2%
40 g Galaxy40 g Galaxy Hops Pellet 14.25 Whirlpool at 80 °C 15 min 7.13 24.2%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Dry Hop at 20 °C 4 days 21.2%
35 g Galaxy35 g Galaxy Hops Pellet 14.25 Dry Hop at 20 °C 4 days 21.2%
165 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Ascorbic Acid Water Agt Mash 40 min.
2 g Calcium Chloride (dihydrate) Water Agt Boil 40 min.
5 g Gypsum Water Agt Boil 40 min.
3 g Lactic acid Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Hophead M66
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
97.3 14 26 86.7 143.3 25.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 50 °C 45 °C 10 min
Steeping 45 °C 67 °C 55 min
Steeping 67 °C 72 °C 15 min
12 L Sparge 76 °C 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains (equipment estimates 20.8 L) 21.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 19 L) 17.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 29.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 0.4
Going into fermentor 24
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Combining Fermentis SO4 and Mangrove Jack's M66.

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  • Last Updated: 2024-07-19 10:12 UTC