Christchurch Pale Ale - Beer Recipe - Brewer's Friend

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Christchurch Pale Ale

174 calories 15.8 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: 3 liters
Pre Boil Gravity: 1.441 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Steve Thornton
Rating:
5.00 (1 Review)

Calories: 174 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Tuesday October 10th 2023
1.057
1.011
6.1%
0.6
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Coopers - Pale Ale kit1.7 kg Pale Ale kit 35 4 39.4%
1.70 kg Black Rock - Wheat Liquid Malt Extract (LME)1.7 kg Wheat Liquid Malt Extract (LME) 36 2.7 39.4%
0.50 kg Muntons - Light Dry Malt Extract (DME)0.5 kg Light Dry Malt Extract (DME) 42 4.3 11.6%
0.30 kg Gladfield - Dextrose Sugar0.3 kg Dextrose Sugar 46 0 6.9%
4.20 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
120 g German - Carapils120 g Carapils 35 1.3 2.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Amarillo12 g Amarillo Hops Pellet 10.4 Boil 20 min 0.25 12%
38 g Amarillo38 g Amarillo Hops Pellet 8.6 Dry Hop 3 days 38%
12 g Nelson Sauvin12 g Nelson Sauvin Hops Pellet 12.5 Boil 20 min 0.3 12%
38 g Nelson Sauvin38 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 38%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Gelatin Fining Kegging 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
Coopers Ale
Amount:
8 Grams
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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 22.2 L) 0.2
Mash volume with grains (equipment estimates 22.2 L) 0.3
Grain absorption losses (steeping) -0.1
Volume increase from sugar/extract (early additions) 2.9
Pre boil volume (equipment estimates 25 L) 3
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 23
Going into fermentor 23
Total: 0.2  
Equipment Profile Used: System Default
"Christchurch Pale Ale" American Pale Ale beer recipe by Steve Thornton. Extract, ABV 6.11%, IBU 0.55, SRM 4.48, Fermentables: (Pale Ale kit, Wheat Liquid Malt Extract (LME), Light Dry Malt Extract (DME), Dextrose Sugar) Steeping Grains: (Carapils) Hops: (Amarillo, Nelson Sauvin) Other: (Gelatin)
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  • Last Updated: 2024-01-29 23:08 UTC