Tim's Pale Ale - Beer Recipe - Brewer's Friend

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Tim's Pale Ale

155 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Timo_Brews
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Tuesday June 25th 2024
1.051
1.009
5.5%
43.0
8.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pale Ale4.5 kg Pale Ale 39 2.3 92.8%
350 g German - CaraMunich III350 g CaraMunich III 34 57 7.2%
4.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Chinook22 g Chinook Hops Pellet 13 Boil 45 min 23.43 22%
22 g Perle22 g Perle Hops Pellet 8.2 Boil 20 min 9.75 22%
56 g Cascade56 g Cascade Hops Pellet 7 Whirlpool 0 min 9.8 56%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Ascorbic Acid Water Agt Boil 10 min.
0.50 each Whirlfloc Water Agt Mash 0 min.
6 ml Lactic acid Water Agt Mash 0 min.
2.20 g Yeast Nutrient Other Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
6.10 g Gypsum Water Agt Mash 0 min.
1.90 g Table Salt Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
64 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 °C 55 °C 10 min
66 °C 66 °C 60 min
78 °C 78 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3.7 L/kg), your strike volume will exceeds the total water needed for the recipe (17.2 L). Reduce mash thickness to 3.49 L/kg or increase pre-boil volume to 12 L.  
Strike water volume at mash thickness of 3.7 L/kg 17.7
Mash volume with grains 20.9
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 20
Total: 17.2  
Equipment Profile Used: System Default
 
Notes

old version of Sierra Nevada clone based on Northern Brewer Sierra Madre beer recipe with some mods.

Water adjusted to Burton on Trent:
6.12 grams gypsum
1.91 grams NaCl
1.01 grams Epsom salt

25 liters of water for mash
After mash in pH adjusted to 5.4 with about 6 ml of lactic acid

Cool to 64 degrees in glycol fermenter and pitch yeast packet. In fermenter number 2.

After boil and cool, bring to 20 Liters with water. Leave hops in during cooling phase.

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  • Last Updated: 2024-07-09 07:06 UTC