American Pale Ale - Beer Recipe - Brewer's Friend

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American Pale Ale

168 calories 15.5 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25.64 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Monday April 15th 2024
1.055
1.011
5.8%
39.8
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Canadian - Pale 2-Row3.5 kg Pale 2-Row 36 1.75 62.5%
1,300 g Rahr - White Wheat1300 g White Wheat 39.1 3.2 23.2%
300 g Caramel / Crystal 60L300 g Caramel / Crystal 60L 34 60 5.4%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 3.6%
300 g OiO - Toasted Wheat Flakes300 g Toasted Wheat Flakes 34 1 5.4%
5,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g BC Centennial10 g BC Centennial Hops Pellet 7.6 Boil at 97 °C 75 min 12.41 9.8%
12.50 g Citra12.5 g Citra Hops Pellet 12.3 Boil at 97 °C 35 min 19.91 12.2%
20 g Cascade20 g Cascade Hops Pellet 6.6 Boil at 102 °C 10 min 7.48 19.5%
60 g Cascade60 g Cascade Hops Pellet 6.6 Boil at 102 °C 0 min 58.5%
102.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.75 g Salt Water Agt Mash 1 hr.
2.25 g Irish Moss Fining Boil 20 min.
 
Yeast
Lallemand - Lalbrew New England
Amount:
22 Grams
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 125.2 g       Temp: 20 °C       CO2 Level: 2.2 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
24 L Infusion 68 °C 65 °C 60 min
2 L Sparge 65 °C 65 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume 32.1
Mash volume with grains (equipment estimates 35.8 L) 35.8
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume 25.6
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 18
Volume into fermentor 18
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

BIAB :
Mash 60min at 65C
Rinse 15min at 65
Remove bag and squeeze

Boil to 97C, add hop 1, wait 40min
Add hop 2, wait 15 min
Add Irish Moss, wait 10min
Increase to 102C, add hop 3, wait 10min

Add hop 4 and start cooling, wait for wort to reach 23C transfer to fermenters and pitch rehydrated yeast (200ml water + 22g +15min at 30C to 35C)

Original gravity 1.051

Wait 10 days
Cold crash at 4C for 3 days and bottle it.

Final gravity 1.011
5.38% ABV

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  • Last Updated: 2024-06-05 21:55 UTC