New England Pale Ale alla Trillium "How to Pale Ale" - Beer Recipe - Brewer's Friend

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New England Pale Ale alla Trillium "How to Pale Ale"

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 16.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: William
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Wednesday August 16th 2023
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OG: 1.057 FG: 1.013 ABV: 5.7% IBU: 38

1.053
1.011
5.5%
35.2
5.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,900 g United Kingdom - Golden Promise2900 g Golden Promise 37 3 84.1%
225 g Weyermann - Rye Malt225 g Rye Malt 36 3.7 6.5%
225 g Weyermann - Pale Wheat225 g Pale Wheat 36 2 6.5%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 2.9%
3,450 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 30 min 10.45 15.2%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 0 days 25.4%
31 g Citra31 g Citra Hops Pellet 11 Dry Hop (High Krausen) 0 days 15.7%
31 g Galaxy31 g Galaxy Hops Pellet 14.9 Dry Hop (High Krausen) 0 days 15.7%
28 g Herkules28 g Herkules Hops $ 0.00 / g
$ 0.00 		Pellet 19.9 Mash 0 min 21.12 14.2%
27 g Saaz27 g Saaz Hops Pellet 3.5 Mash 0 min 3.58 13.7%
197 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.50 tsp Irish Moss Fining Boil 0 min.
0.50 tsp Yeast Nutrient Other Boil 0 min.
3.50 g Ascorbic Acid Water Agt Primary 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 89 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 10 10 200 100 0
21 liters of water in total
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.6
Mash volume with grains 14.6
Grain absorption losses -3.5
Hops absorption losses (mash) -0.3
Remaining sparge water volume (equipment estimates 11.9 L) 8.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.9 L) 16.5
Boil off losses -5.7
Post boil Volume 14.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 14
Total: 21.1  
Equipment Profile Used: System Default
 
Notes

Heat 10 liters of Water to 45°C add water salts

Mash grains at 35°C for 20 minutes.
Raise temp. to 67°/68° C and hold for 60 minutes.
Increase heat to 76° and hold for 15 minutes.

Run off wort and sparge with 11 liter of water hot enough to keep the grain bed around 76°C.
Boil time is 60 minutes.
Add 1/2 tsp yeast nutriment and Irish Moss


Cool wort to 20°C and pitch with Yeast. & ascorbic acid.

Ferment at 25°C for 2 days then drop to 20° C for 3 to 5 days. Dry hop for 3 days (Total 8g/l o dry hops) at terminal gravity around day 2 of fermentation.

(Reduction from original recipe in dry hop amounts from 14 grams per liter to 8 grams per liter. )

Rack and raise temp to 15° to 19°C for 3 days
and then cold crash and package

With sugar for bottle priming.

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  • Last Updated: 2023-08-23 07:52 UTC