182 MyPaleAle frm 161 - Beer Recipe - Brewer's Friend

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182 MyPaleAle frm 161

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday June 7th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Thomas Fawcett - Golden Promise Pale Ale Malt2.5 kg Golden Promise Pale Ale Malt 36.8 2.65 47.2%
2.50 kg Gladfield - German Pilsner Malt2.5 kg German Pilsner Malt 37.3 2.03 47.2%
300 g Weyermann - Melanoidin300 g Melanoidin 34.5 27 5.7%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Magnum4 g Magnum Hops Pellet 17.7 Boil 60 min 9.35 2.3%
10 g Sequoia10 g Sequoia Hops Pellet 10.3 Boil 10 min 4.93 5.6%
10 g Yakima Valley Hops - Sabro10 g Sabro Hops Pellet 15.6 Boil 10 min 7.47 5.6%
10 g sequoia10 g sequoia Hops Pellet 10.3 Boil 5 min 2.71 5.6%
10 g Yakima Valley Hops - Sabro10 g Sabro Hops Pellet 15.6 Boil 5 min 4.11 5.6%
8 g Sequoia8 g Sequoia Hops Pellet 10.3 Hop Stand at 95 °C 20 min 1.57 4.5%
22 g Yakima Valley Hops - Sabro22 g Sabro Hops Pellet 15.6 Hop Stand at 95 °C 20 min 6.54 12.4%
55 g Galaxy55 g Galaxy Hops Pellet 14.25 Dry Hop 4 days 31.1%
27 g Yakima Valley Hops - Sabro27 g Sabro Hops Pellet 15.6 Dry Hop 4 days 15.3%
21 g Zamba21 g Zamba Hops Pellet 10 Dry Hop 4 days 11.9%
177 g / $ 0.00
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
half teaspoon each mash and sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.31 L Strike 75 °C 67 °C 60 min
20.5 L Batch Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.3
Mash volume with grains 17.8
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 19 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 21
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

11/6/22
Mash- Batch Sparge

1112 mash in, adjust heat down 5ooml cold water 67degC.
1119 start
1120 volauf
1122 drain
1126 batch sparge -hmm too much water? also 79degC only raised 67 to 74degC approx. Btter at 76degC.
1126 volauf
1128 drain

Est OG = 1040 Act OG = 1015 didnt actually measure once in sight glass!


Boil
1232 start heat
1257 boil and 1st hop
1342 chiller
1347 10min hop and floc
1352 5min hop
1357 flame out
1400 hop stand at 95degC for 30mins to 80degC
1430 chill start left all hops in.
1450 chill finish to 22degC in 20mins

Esti OG = 1054 , Act OG = 1040 ended up being 23litres.

Yeast from Stout in at 23degC.
Into ferm at 20degC.The up to 22degC 10pm.
Taste good, quite bitter.

Ferm
12/6/22
Good bubble, down to 19degC
14/6/22
slowed right down
15/6/22
dry hop and up to 22degC for Diacetyl rest.
19/6/22
remove hops and chill 13 then 3 degC
21/6/22
into keg/bottles
1/7/22
Taste test, astringent.
7/7/22
smoothed out, nice hop aroma(not strong) , is quite cloudy though.
5/8/22
This turned out to be a really nice beer albeit a bit cloudy.Really nice aroma etc.

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  • Last Updated: 2022-08-08 01:31 UTC