Donner Pass American Pale Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Donner Pass American Pale Ale

167 calories 16.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Monday May 29th 2023
Similar Recipes

Peach Pale Ale

by RockyMtnGT

OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 40

American Pale Ale

by mraether@blackfoot.net

OG: 1.055 FG: 1.010 ABV: 6.0% IBU: 41

12th Of Never Clone (Working)

by Susquehanna Lagerhaus

OG: 1.055 FG: 1.014 ABV: 5.3% IBU: 40

1.051
1.011
5.2%
37.0
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 62.8%
2.80 lb Weyermann - Carahell2.8 lb Carahell 34 10 29.3%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 7.9%
9.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Columbus0.8 oz Columbus Hops Pellet 15 Boil 60 min 28.06 30.8%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 30 min 8.98 19.2%
0.20 oz Cascade0.2 oz Cascade Hops Pellet 7 Boil 0 min 7.7%
0.20 oz Centennial0.2 oz Centennial Hops Pellet 10 Boil 0 min 7.7%
0.60 oz Centennial0.6 oz Centennial Hops Pellet 10 Dry Hop 0 days 23.1%
0.30 oz Cascade0.3 oz Cascade Hops Pellet 7 Dry Hop 0 days 11.5%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.58 14.3  
Mash volume with grains 4.35 17.4  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 0.86 3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.44 17.8
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 152°F (67°C) for 60 minutes.

Sparge with 172°F (78°C) water and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate.

Boil for 60 minutes, adding hops according to the schedule, including the hops at flameout. Stir wort for 15 minutes to conduct a whirlpool, then allow 15 minutes for it to settle.

Chill to 66°F (19°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C).

Dry hop either 2 days into primary fermentation or for 5 to 7 days once fermentation is complete, depending on preference.

After fermentation and dry hopping, crash and keep cold for 5 days, then package, carbonate to about 2.65 volumes, and enjoy.

My notes - increased malt bill to hit target OG and increased hops to hit target IBU, as original recipe uses very small hop amounts.

Last Updated and Sharing
 
160
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-05-29 20:18 UTC