Beer-In-Hand Pale Ale - Beer Recipe - Brewer's Friend

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Beer-In-Hand Pale Ale

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Benjamin Stange
Hop Utilization: 95%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday February 2nd 2024
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Sierra Nevada Pale Ale

by BigDaddy84

OG: 1.056 FG: 1.014 ABV: 5.5% IBU: 40

1.055
1.010
5.9%
44.3
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb US - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 81%
1.50 lb Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 14.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Centennial0.65 oz Centennial Hops Pellet 11 Boil 60 min 29.1 39.4%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 11 Boil 15 min 11.11 30.3%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 11 Whirlpool 0 min 4.12 30.3%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Springfield Mo Fullbright Station
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
5.94 gal Strike 159 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.19 g | 16.7 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.02 20.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5 20  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

This is my favorite go-to recipe I used to help me perfect my brewing process. And even after years of brewing, I still continue to brew it in my continued effort to master the art of brewing.

Mash at 152° F for one hour.

Mash out at 170° F and sparge.

Bring wort to a boil and add 0.65 ounces of Centennial Hops at 11%AA.

After 45 minutes, add 0.5 ounces of Centennial Hops and Irish Moss.

After 15 more minutes, turn off heat, add 0.5 ounces of Centennial hops, and stir well.

Chill to 68° F and rack to fermenter.

Pitch yeast and ferment at 68 degrees F for 7-10 days or until fermentation is complete.

Bottle or keg and carbonate to 2.5 volumes of carbon dioxide.

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  • Last Updated: 2024-02-02 14:28 UTC