American Pale Ale (Avant Garde) - Beer Recipe - Brewer's Friend

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American Pale Ale (Avant Garde)

219 calories 26.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 219 calories (Per 330ml)
Carbs: 26.9 g (Per 330ml)
Created: Wednesday January 31st 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Bairds - Maris Otter Pale Ale10 lb Maris Otter Pale Ale 37.5 2.5 63.5%
1.50 lb Briess - Goldpils Vienna Malt1.5 lb Goldpils Vienna Malt 36.8 3.5 9.5%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 7.9%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.2%
1 lb American - White Wheat1 lb White Wheat 40 2.8 6.3%
1.50 lb Briess - Dextrose1.5 lb Dextrose 42 1 9.5%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 75 min 27.94 25%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 15 min 11.57 12.5%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 10 min 8.46 12.5%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 5 min 3.94 12.5%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 2 min 2.26 25%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 0 min 12.5%
4 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Strike -- 152 °C 60 min
Strike -- 158 °C 15 min
8 L Sparge -- 170 °C --
Starting Mash Thickness: 3.55 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 22.9
Mash volume with grains 27.2
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 11.7 L) 14
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 27.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21.5 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 21.5
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

[Remember hops poisonous to dogs. Keep pets out of kitchen]

Clean Robobrew the night before. Fill with water to save time in morning.

Fill with 24 liters and start heating to 152 F using both burners

[leave the malt pipe out at this time]

Check actual temp with thermometer--might have to raise a bit

[gently add in malt pipe allowing water to soak through]

Slowly add in grain and stir in

Put on lid and let sit for 60 minutes - ONLY USE 500 W burner

Recirculate pump throughout this process.

Bump up heat to 158 F for 15 minutes

Heat 8 liters of tap water on stove as sparge.

Lift grain out of liquid, slowly poor in sparge water, let grains drain

Bring to vigorous boil (220-225 F) - NO LID FOR BOIL

Let boil for 5 minutes before adding hops

After hot break, add in the sugar

Watch carefully for boil overs / keep spray bottle handy

Clean and sanitize fermenter, lid, airlock, siphon, hydrometer

[While brewing, fill old bottles with sanitizer and put cap on them so they are ready for bottle day in a few weeks]

15 ML STAR SAN W/ 5 Litres Water

Recirculate for 5 minutes during boiling to sanitize recirculation arm / or just put in sanitize solution

Add in hops at intervals as directed by recipe.

Everything that touches after this needs to be sanitized.

Put stopper into fermentor lid and use as handle so not touching the inside.

15 minutes before boil ends add in immersion chiller [this sanitizers the chiller]

Cool wort to 70 F

Transfer to sanitized fermenter and pitch yeast

Oxygen is good at this stage / shake or stir to allow oxygen

Collect some and take original gravity reading.

Get final log reading of quantity from fermentor. 1 L remains in robobrew once the pump can't pump any more. This can be updated on bottle day if needed.

Fill air lock with starsan solution if possible

Ferment for 2 weeks at 20C

Then bottle or keg

[For clean up -- leave the chiller in the robo brew. Fill with lots of water and cleaner and just let soak. Pump water into sink. Goal is to try to avoid spilling wort all over kitchen]

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  • Last Updated: 2024-01-31 23:24 UTC