Christchurch Pale Ale Ver.3 - Beer Recipe - Brewer's Friend

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Christchurch Pale Ale Ver.3

182 calories 19 g 330 ml
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 20 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.225 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Steve Thornton
Calories: 182 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Tuesday October 10th 2023
1.059
1.015
5.7%
2.2
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Black Rock - Wheat Liquid Malt Extract (LME)1.7 kg Wheat Liquid Malt Extract (LME) 36 2.7 37.8%
1.70 kg Coopers - Pale Ale kit1.7 kg Pale Ale kit 35 4 37.8%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 4 11.1%
300 g Corn Sugar - Dextrose300 g Corn Sugar - Dextrose 42 0.5 6.7%
0.30 kg Weyermann - Carapils0.3 kg Carapils 34.5 2.1 6.7%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Amarillo12 g Amarillo Hops Pellet 8.6 Whirlpool 20 min 2.24 12%
38 g Amarillo38 g Amarillo Hops Pellet 8.6 Dry Hop at 20 °C 3 days 38%
12 g Nelson Sauvin12 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 60 °C 20 min 12%
38 g Nelson Sauvin38 g Nelson Sauvin Hops Pellet 12.5 Dry Hop at 19 °C 3 days 38%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gelatin Fining Kegging 2 days
 
Yeast
Coopers Ale
Amount:
8 Grams
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
Fermentis - Safale - American Ale Yeast US-56
Amount:
11.50 Grams
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 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
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 22.4 L) 3.4
Mash volume with grains (equipment estimates 22.4 L) 3.6
Grain absorption losses (steeping) -0.3
Volume increase from sugar/extract (early additions) 2.9
Pre boil volume (equipment estimates 25 L) 6
Boil off losses -1.9
Post boil volume 23.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 23
Total: 3.4  
Equipment Profile Used: System Default
"Christchurch Pale Ale Ver.3" American Pale Ale beer recipe by Steve Thornton. Extract, ABV 5.72%, IBU 2.24, SRM 4.59, Fermentables: (Wheat Liquid Malt Extract (LME), Pale Ale kit, Dry Malt Extract - Light, Corn Sugar - Dextrose, Carapils) Hops: (Amarillo, Nelson Sauvin) Other: (Gelatin)
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  • Public: Yup, Shared
  • Last Updated: 2023-10-10 22:37 UTC