American Pale Ale - Beer Recipe - Brewer's Friend

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American Pale Ale

220 calories 18.8 g 12 L
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 29 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 33 liters
Pre Boil Gravity: 14.7 °P (recipe based estimate)
Post Boil Gravity: 16.4 °P (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 220 calories (Per 12L)
Carbs: 18.8 g (Per 12L)
Created: Saturday December 10th 2022
16.4 °P
2.9 °P
7.3%
41.2
11.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Bestmalz - BEST Pale ale5 kg BEST Pale ale 38.1 2.81 61.3%
1.40 kg Bestmalz - BEST Pilsen1.4 kg BEST Pilsen 37 1.9 17.2%
1.75 kg Viking - Red Ale Malt1.75 kg Red Ale Malt 35 27 21.5%
8.15 kg / zł 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Simcoe10 g Simcoe Hops Pellet 12.9 Boil 55 min 10.09 5%
10 g Citra10 g Citra Hops Pellet 12.9 Boil 55 min 10.09 5%
20 g Simcoe20 g Simcoe Hops Pellet 12.9 Boil 10 min 7.48 10%
20 g Citra20 g Citra Hops Pellet 12.9 Boil 10 min 7.48 10%
25 g Simcoe25 g Simcoe Hops Pellet 12.9 Boil 2 min 2.18 12.5%
25 g Citra25 g Citra Hops Pellet 12.9 Boil 2 min 2.18 12.5%
20 g Mosaic20 g Mosaic Hops Pellet 12.3 Boil 2 min 1.66 10%
20 g Simcoe20 g Simcoe Hops Pellet 12.9 Dry Hop 7 days 10%
30 g Citra30 g Citra Hops Pellet 12.9 Dry Hop 7 days 15%
20 g Mosaic20 g Mosaic Hops Pellet 12.3 Dry Hop 7 days 10%
200 g / zł 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Sulfuric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
zł 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Soaking Temperature -- 58 °C 10 min
1st break Temperature -- 64 °C 50 min
2nd break Temperature -- 72 °C 30 min
Mash out Temperature -- 77.5 °C 3 min
16 L Sparge Sparge 72 °C 72 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 29.7
Mash volume with grains 35.1
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 16.1 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.8 L) 37
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 29 L) 33
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 33 L) 29
Total: 46.1  
Equipment Profile Used: System Default
 
Notes

BREW #1

  • Date: 2022-12-26
  • Water: 25l + 16l
  • Pre Boil: 37 l, 11.5 BRIX
  • Post Boil: 33 l, 13.2 BRIX
  • Fermentor: 29 l
    Comments: 1st break temperature 62 deg C; Acid: 2,5 ml + 2,5 ml / 50 bottles + tasting

    BREW #2
  • Date: 2023-01-02
  • Water: 25l + 16l
  • Pre Boil: 37 l, 13.0 BRIX
  • Post Boil: 33 l, 14.7 BRIX
  • Fermentor: 30 l
    Comments: Grains hardened prior to sparging, which was very slow (~2 hours) but effective

    BREW #3
    Date: 2023-02-26
    Water: 25l + 16l
    Post mash: 15.4 BRIX
    Pre Boil: 35 l, 12.0 BRIX
    Post Boil: 30.5l, 15 BRIX
    Fermentor: 28l
    Comments: +0.5kg Viking Red Ale Malt; Grains not hardened prior to sparging, pouring sparge water continuously, water level always above the grain; BRIX after sparging loose gain worse than for hardened grain (BREW #2) even with extra 0.5 kg fermentables were added; Acid 5 ml + 3 ml / 52 bottles

    BREW #4
    Date: 2023-03-17
    Water: 25l + 16l
    Post mash: 16.4 BRIX
    Pre Boil: 35 l, 14 BRIX
    Post Boil: 31 l, 16.2 BRIX
    Fermentor: 29 l
    Comments: Viking Red Ale Malt volume increased from 1kg to 1.75kg; Grain hardened prior to sparging, pouring ~4l of sparge each time the grain wasn't covered with water (few mins to quarter after) , Acid 5 ml + 3 ml / XX bottles.

    BREW #5
    Date: 2023-03-18
    Water: 25l + 16l
    Post mash: 18 BRIX
    Pre Boil: 35 l, 14.6 BRIX
    Post Boil: 31 l, 16.4 BRIX
    Fermentor: 29 l
    Comments: Same as Brew #4, higher post mash Brix most likely due to loose (not hardened) grains during mashing, 6 gramms of glucose per liter for refermentation in the bottles

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  • Last Updated: 2023-03-21 14:53 UTC