Wet Hop Pale Ale 2023 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Wet Hop Pale Ale 2023

9087 calories 789.1 g 19 L
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.2 liters
Post Boil Size: 23.9 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrew Burns
Calories: 9087 calories (Per 19L)
Carbs: 789.1 g (Per 19L)
Created: Thursday January 19th 2023
Similar Recipes

Maris otter - Citra SMASH

by Mikklan

OG: 1.054 FG: 1.009 ABV: 5.9% IBU: 44

28/07/19 Nail VPA Clone

by pughj

OG: 1.056 FG: 1.007 ABV: 6.4% IBU: 38

Wolf Pack Supercharger

by Wolf Pack Brewing

OG: 1.056 FG: 1.009 ABV: 6.1% IBU: 51

1.052
1.009
5.5%
47.6
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Extra Pale Premium Pilsner Malt2.5 kg Extra Pale Premium Pilsner Malt 38 1.5 46.2%
2 kg Weyermann - Vienna Malt2 kg Vienna Malt 37 3.5 37%
350 g Voyager Craft Malt - Triticale350 g Triticale $ 0.00 / kg
$ 0.00 		38.5 3.05 6.5%
350 g Gladfield - Wheat Malt350 g Wheat Malt $ 0.00 / kg
$ 0.00 		38.8 2.13 6.5%
125 g New Zealand - Light Crystal Malt125 g Light Crystal Malt 35.4 31.98 2.3%
85 g German - Acidulated Malt85 g Acidulated Malt 27 3.4 1.6%
5,410 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Pride of Ringwood10 g Pride of Ringwood Hops Pellet 10 First Wort 60 min 12.67 1.2%
10 g Pride of Ringwood10 g Pride of Ringwood Hops Pellet 10 Boil 60 min 11.51 1.2%
275 g Cluster (6.5 AA)275 g Cluster (6.5 AA) Hops Fresh 6.5 Boil 10 min 11.31 31.8%
275 g Cluster (6.5 AA)275 g Cluster (6.5 AA) Hops Fresh 6.5 Whirlpool at 80 °C 10 min 3.89 31.8%
275 g Cluster (6.5 AA)275 g Cluster (6.5 AA) Hops Fresh 6.5 Whirlpool at 80 °C 20 min 4.02 31.8%
20 g El Dorado20 g El Dorado Hops Pellet 15.7 Whirlpool at 80 °C 20 min 4.23 2.3%
865 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 0 min.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
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
16 L Mash In Strike 68 °C 66 °C 60 min
15 L Mash out Batch Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 18.9
Mash volume with grains (equipment estimates 20.6 L) 22.5
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 18.5 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 27.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume 23.9
Hops absorption losses (whirlpool, hop stand) -2.9
Top off amount 2
Going into fermentor 23
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

Brew date: 16/02/23 Pre Boil SG: 1.049


Actual OG: 1.052


16/02/23: Yeast pitched, wort at 21.5c

16/02/23: Temp set at 19c

21/02/23: Temp to 20c

22/02/23: Temp to 21c

23/02/23: Temp to 22c

26/02/23: PM - VDK Ok & SG- 1.013

26/02/23: Commence cold crash PM, 14c

27/02/23: Continue cold crash PM, 7c

28/02/23: Complete cold crash AM 1c

01/03/23: Packaged - 19 liters kegged

FG: 1.013 ABV: 5.1%


Attenuation: 74%

https://www.wildabouthops.nz/fresh_hop_beer.html

Last Updated and Sharing
 
162
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-03-01 09:14 UTC
  • Snapshot Created: 2023-01-19 20:54 UTC