Nouvelle American Pale Ale - Beer Recipe - Brewer's Friend

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Nouvelle American Pale Ale

200 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday February 5th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Goldpils Vienna Malt11 lb Goldpils Vienna Malt 36.8 3.5 87.1%
8 oz Castle Malting - Château Biscuit8 oz Château Biscuit $ 0.00 / lb
$ 0.00 		35 17 4%
6 oz Briess - Caramel Malt - 120L6 oz Caramel Malt - 120L $ 0.00 / lb
$ 0.00 		34.5 120 3%
12 oz American - Carapils (Dextrine Malt)12 oz American - Carapils (Dextrine Malt) $ 0.00 / lb
$ 0.00 		33 1.8 5.9%
202 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 oz Yakima Chief Hops - Cascade1.8 oz Cascade Hops $ 0.00 / oz
$ 0.00 		Pellet 6.5 Boil 60 min 45.01 51.4%
1.20 oz Yakima Chief Hops - Cascade1.2 oz Cascade Hops $ 0.00 / oz
$ 0.00 		Pellet 6.5 Boil 5 min 4.87 34.3%
0.50 oz Yakima Chief Hops - Cascade0.5 oz Cascade Hops $ 0.00 / oz
$ 0.00 		Pellet 6.5 Whirlpool 0 min 2.03 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Fermaid K Water Agt Mash 0 min.
8 g Epsom Salt Water Agt Mash 1 hr.
4.10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L25, Hygee
Amount:
155 Milliliters
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
56 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 595 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.73 18.9  
Mash volume with grains 5.74 23  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 5.84 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 8.75 35  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.02 24.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 6 24  
Total: 10.58 42.3
Equipment Profile Used: System Default
 
Notes

Brew Day: 02-24-23, Start 6:30 A
Starting Temperatures: Air: 51.8 F, RH: 83%, Grist: 57.2 F

RECIPE:
Beer & Brewing. Winter 2023, pg. 86
(Used 120 Lovibond crystal inadvertently vs. 20-30L)
(Used different yeast: Imperial Yeast L24, Hygee, Lager yeast)

MASH INFUSION, STRIKE WATER:
Grain Weight: 12.63 lb.
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature:155 °F
Grain Temperature: 59.9 °F
Volume of strike water: 18.95 (Quarts)
Temperature of strike water: 167.7 °F

MASH:
Grain Weight: 12.63 (lb)
Target Rest Temperature: 152 °F
Rest Duration: 90 min.
Gypsum: 0 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 4.1 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 4.5 ml
Target Mash pH: 5.2
Actual mash temp: 153 F Avg.
Liquor PH: 8.2
Mash pH (ending): 5.92

MASH TIMES 

Start Time:	7:07 AM<br />
End Time:	8:47 AM<br />
Hours:Minutes	1:40<br />
Minutes	100.00<br />


LAUTER TIMES 

Start Time:	8:50 AM<br />
End Time:	9:35 AM<br />
Hours:Minutes	0:45<br />
Minutes	45<br />


BOIL:
Boil Length: 60 Min.
Boil Vol.: XX gal. at 212 F
1tablet Whirfloc
Yeast Nutrient: 5 g. Fermkaid @10 min.
Finish Boil Vol.: 7.25 gal.
Boil Ending Gravity/Starting Gravity (BEG/SG):
Hydrometer: 1.060
pH: 5.7

BOIL TIMES Target 60

Start Time:	9:42 AM<br />
End Time:	10:42 AM<br />
Hours:Minutes	1:00<br />
Minutes	60<br />


KETTLE BOIL OFF/LOSS % 

Start Kettle Volume (Approx. 200F)	8.75	Gallons<br />
End Kettle Volume (Approx. 170F)	7.25	Gallons<br />
Kettle Loss	1.5	Gallons<br />
Kettle Loss	6.0	Quarts<br />
Boil  Period	1.0	Hours<br />
Loss in qt./hr.	6.0	<br />
%  Reduction	17.14%	<br />


BREW DAY TIMES 

Start Time:	8:20 AM<br />
End Time:	12:40 PM<br />
Hours:Minutes	4:20<br />
Minutes	260<br />


FERMENTATION:
Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

FERMENTATION:
Hydrometer SG: 1.0XX
F: Temp Controller set to 57: 57-58 F, Day 1
09-XX-22: Temp Controller set to 68: 68-69 F, Day XX
09-XX-22: Dry hop added, Day XX
09-XX-22: Temp Controller set to 70: 69-70 F, Day XX
09-XX-22: Apparent physical activity stopped, Day XX
09-XX-22: Start Diacetyl rest, Day XX
09-XX-22: End Diacetyl rest, Day XX
09-XX-22: Cold crash start, Day XX
09-XX-22: Transfer Beer to keg. Day XX
09-XX-22: 3 Min. @30 psi speed carbonation, Day XX
09-XX-22: Hydrometer Gravity: 1.008, Day XX
09-XX-22: PH: 4.87, Day XX
09-XX-22: Set keg CO2 to 11 p.s.i. , Day XX
09-XX-22: Reduce keg pressure to 11 p.s.i. , Day XX
Hydrometer FG: 1.0XX

MASH/LAUTER/GRIST/BOIL NOTES:
XX

FERMENTATION NOTES:
XX

TASTING NOTES:
XX.

MISC. NOTES:
XX

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  • Last Updated: 2023-03-08 01:26 UTC