Pale Ale - Beer Recipe - Brewer's Friend

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Pale Ale

191 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6.2 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Saturday March 26th 2022
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OG: 1.075 FG: 1.020 ABV: 7.3% IBU: 54

1.058
1.012
6.1%
50.8
4.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Golden Promise5 lb Golden Promise 37 3 41.7%
3.50 lb Great Western - Domestic 2-Row3.5 lb Domestic 2-Row 37 2 29.2%
1.25 lb American - White Wheat1.25 lb White Wheat 40 2.8 10.4%
1 lb German - Vienna1 lb Vienna 37 4 8.3%
0.25 lb American - Caramel / Crystal 15L0.25 lb Caramel / Crystal 15L 35 15 2.1%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 4.2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Charles Faram - Bravo (16 AA)0.9 oz Charles Faram - Bravo (16 AA) Hops Plug 14.5 Boil 30 min 28.89 16.7%
2 oz Amarillo (8.6 AA)2 oz Amarillo (8.6 AA) Hops Pellet 8 Boil 0 min 37%
0.50 oz Bravo (15.5 AA)0.5 oz Bravo (15.5 AA) Hops Pellet 14.5 Boil 15 min 11.4 9.3%
2 oz Bravo (15.5 AA)2 oz Bravo (15.5 AA) Hops Pellet 14.5 Whirlpool at 180 °F 15 min 10.51 37%
5.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Gypsum Water Agt Sparge 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Sparge 1 hr.
38.08 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
18.4 qt Strike -- -- --
3.7 gal Batch Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.15 g | 20.6 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 6.28 g | 25.1 qt) 6.4 25.6  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.33 g | 25.3 qt) 6.2 24.8  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

-strike calc from BF for 154 trying to hit 149, dough in temp 149.2!

  • little over hour mash, 146 finish
    --ph 5.28 10 minutes in, when all in kettle before hot break = 5.42
    -8.4 or so in kettle which is actuelly something like 8 when temp correction factor taken in
  • 45 boil as planned
    -final volume 6.5 or so, 6.2 in fermentor
    -1.058 gravity
    -almost 2 minutes O2, pitched mayed 1/3 packet Lutra at 92.7, set fermentor to 91
    -ph in whirlpool 4.37, add just a tiny bit of boiled baking soda end of whirlpool, boiled 1.8g and maybe only added .5g, knockout pH 5.42
    --looks light brown color, much darker than expected, might look like old school pale
    -pretty much all estimates were right!

    -up and running same night
    -done in about a 1 1/2 day, hydrometer read 1.012, ph 4.27
    dry hop day 3, cooled to 57 first
    -day 4 crashed to 38 and transfered to 3g ascorbic, 25mg campden and 1 1/8 teaspoon biofine
    -unfortunately it's cloudy after several days, taste a little sharp from hops etc, very dry finish, it should taste a lot smoother and good be pretty good in a few weeks, ph 4.37
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  • Last Updated: 2022-04-09 02:15 UTC