Simcoe Pale Ale - Beer Recipe - Brewer's Friend

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Simcoe Pale Ale

260 calories 25.9 g 500 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 77% (brew house)
Source: BV Craft
Hop Utilization: 97%
Calories: 260 calories (Per 500ml)
Carbs: 25.9 g (Per 500ml)
Created: Sunday April 7th 2024
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1.056
1.013
5.6%
39.1
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Simpsons - Finest Pale Ale Maris Otter4 kg Finest Pale Ale Maris Otter 37 2.6 80%
0.50 kg Crisp Malting - Flaked Torrified Oats0.5 kg Flaked Torrified Oats 31 2 10%
0.50 kg Muntons - Malted Wheat Flakes0.5 kg Malted Wheat Flakes 36 19 10%
5 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)10 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil 15 min 13.25 20%
15 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)15 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil 10 min 14.52 30%
15 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)15 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil 5 min 7.98 30%
10 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)10 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Hop Stand at 80 °C 20 min 3.4 20%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 12 min.
1 g Servomyces Other Boil 3 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.05 bar       Temp: 3 °C       CO2 Level: 5.7 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Muine Bheag city water.
125 drops of Lactic Acid in the strike water.
40 drops of Lactic Acid in the sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L -- 66 °C 60 min
-- 75 °C 5 min
5 L Sparge -- 77 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.9 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21.1 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 30.9  
Equipment Profile Used: System Default
 
Notes









OG: 1.056
FG : 1.008
ABV: 6.3%

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  • Last Updated: 2024-04-30 21:20 UTC