MBC's Brewer's Forum Group Pale Ale - Beer Recipe - Brewer's Friend

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MBC's Brewer's Forum Group Pale Ale

212 calories 21.9 g 16 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Brian Seelinger
Calories: 212 calories (Per 16oz)
Carbs: 21.9 g (Per 16oz)
Created: Wednesday May 15th 2024
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OG: 1.060 FG: 1.014 ABV: 6.0% IBU: 46

1.064
1.016
6.2%
54.4
11.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 45.1%
5.50 lb American - Pale Ale5.5 lb Pale Ale 37 3.5 45.1%
8 oz Briess - Caramel Malt - 40L8 oz Caramel Malt - 40L 35.4 40 4.1%
8 oz Briess - Caramel Malt - 60L8 oz Caramel Malt - 60L 35.4 60 4.1%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.5%
195 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 15.6 First Wort 60 min 20.88 9.1%
1 oz Hop Blend1 oz Hop Blend Hops Pellet 10.2 Boil 10 min 13.2 18.2%
1 oz Hop Blend1 oz Hop Blend Hops Pellet 10.2 Boil 5 min 7.26 18.2%
3 oz Hop Blend3 oz Hop Blend Hops Pellet 10.2 Hop Stand at 180 °F 20 min 13.1 54.5%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1.45 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 311 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 166 °F 156 °F 60 min
3.75 gal Batch Sparge 180 °F 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.81 15.2  
Mash volume with grains (equipment estimates 4.67 g | 18.7 qt) 4.78 19.1  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.81 g | 19.2 qt) 4.46 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.11 0.5  
Going into fermentor 5.25 21  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

The Hop Blend is equal parts Cascade 6.1AA, Centennial 8.9aa and Simcoe 15.6
If using Dry yeast, use 2- packets
De-Chlorinate all water

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  • Last Updated: 2024-05-16 17:22 UTC