Pale Ale/Cold IPA - Beer Recipe - Brewer's Friend

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Pale Ale/Cold IPA

178 calories 17.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday August 13th 2023
1.054
1.012
5.5%
50.5
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 37.5%
4 lb Flaked Corn4 lb Flaked Corn 40 0.5 25%
6 lb Briess - DME Pilsen Light6 lb DME Pilsen Light 43 2 37.5%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 60 min 37.07 33.3%
2 oz Centennial2 oz Centennial Hops Pellet 10 Aroma 10 min 13.44 33.3%
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop 0 days 33.3%
6 oz / $ 0.00
 
Yeast
BSI - 3470 German Lager
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
46 - 54 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 530 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.02 gal Strike 150 °F 150 °F 60 min
9 gal Sparge 165 °F 152 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.15 gal (48.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.15 gal (0.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.59 gal (54.36 qt). Suggest reducing initial water volume to 11.2 gal (44.8 qt) and adding 1.59 gal (6.36 qt) sparge/top-off. 12.79 51.2  
Heat water added to kettle (equipment estimates 12.94 g | 51.8 qt) 12.79 51.2  
Mash volume with grains (equipment estimates 12.94 g | 51.8 qt) 13.59 54.4  
Grain absorption losses (steeping) -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.46 1.8  
Pre boil volume (equipment estimates 12.15 g | 48.6 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 10.5 42  
Going into fermentor 10.5 42  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 12.79 51.2
Equipment Profile Used: System Default
 
Notes

Fridge temp to 58 degrees

  1. Mash at 149 degrees for 60 minutes.
  2. Bring to boil.
  3. Add Bittering hops (60 Min)
  4. At Flameout add Galaxy/Centennial hops. Whirlpool for 20-30 minutes.
    5.Chill wort to 59 degrees and pitch yeast.
  5. After high growth phase, roughly 70% attenuation (3-5 days), add dry hops.
  6. At 85% - 90% attenuation, bring fridge temp to 68 degrees for diacetyl rest. Hold temp till 3 days at same gravity.
  7. Rack and bring temp down 2 degrees per day till at least 50 degrees to cold condition. Cold crash if you prefer.
    Notes
    OG 1.061 - 1.063
    FG 1.009 - 1.011
    ABV 7%
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  • Last Updated: 2024-08-12 17:55 UTC