1 gal Alpine Pub Ale - Beer Recipe - Brewer's Friend

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1 gal Alpine Pub Ale

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 1.22 gallons (fermentor volume)
Pre Boil Size: 1.36 gallons
Post Boil Size: 1.22 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 55% (brew house)
Hop Utilization: 85%
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday February 24th 2024
1.046
1.011
4.6%
11.3
6.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 lb Great Western - Pale High Color2.3 lb Pale High Color 37 3 82.4%
0.31 lb Gambrinus - Munich - Light 10L0.31 lb Munich - Light 10L 37.3 10 11.1%
0.15 lb Briess - Carapils Malt0.15 lb Carapils Malt 34.5 1.5 5.4%
0.50 oz Rice Hulls0.5 oz Rice Hulls 0 0 1.1%
2.79 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Saaz8 g Saaz Hops Pellet 2.8 Boil at 203 °F 60 min 11.32 100%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.32 oz Spruce on Tap Blue Spruce Tips Herb Whirlpool 15 min.
0.32 oz Spruce on Tap Blue Spruce Tips Herb Primary 5 days
0.50 g Epsom Salt Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
0.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.25 each Whirlfloc tablet Water Agt Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.75 psi       Temp: 33 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.36 gal Strike 162 °F 152 °F --
mash rest Temperature 152 °F 152 °F 30 min
Vorlauf 152 °F 152 °F 30 min
0.35 gal Sparge 170 °F 170 °F --
mash out Temperature 170 °F 170 °F 5 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 1.22 4.9  
Mash volume with grains 1.44 5.8  
Grain absorption losses -0.35 -1.4  
Remaining sparge water volume (equipment estimates 2.11 g | 8.4 qt) 0.74 3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.73 g | 10.9 qt) 1.36 5.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1.22 4.9  
Going into fermentor 1.22 4.9  
Total: 1.96 7.8
Equipment Profile Used: System Default
 
Notes

1lb of tips per bbl. Let tips sit in primary 2-3 days before transferring to BBT. 1.35gal of grain water loss. 1.5 gal boil off/trub

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  • Last Updated: 2024-03-09 21:06 UTC