Atlantic Pale Ale - Beer Recipe - Brewer's Friend

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Atlantic Pale Ale

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 57 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: HAK
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Thursday April 2nd 2015
1.053
1.011
5.5%
39.0
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.85 kg United Kingdom - Pale 2-Row10.85 kg Pale 2-Row 38 2.5 93.5%
0.75 kg Belgian - Cara 20L0.75 kg Cara 20L 34 22 6.5%
11.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Centennial40 g Centennial Hops Pellet 10.9 Boil 55 min 22.4 20%
80 g Centennial80 g Centennial Hops Pellet 10.9 Boil 10 min 16.61 40%
80 g Centennial80 g Centennial Hops Pellet 10.9 Boil 0 min 40%
200 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Karbonering på Corneliusfat      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.7 L. Suggest reducing initial water volume to 45.4 L and adding 11.3 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 34.8
Mash volume with grains 42.5
Grain absorption losses -11.6
Remaining sparge water volume 34.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.7 L) 57
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 50.3 L) 50
Estimated amount in fermentor 50
Total: 69.5  
Equipment Profile Used: System Default
 
Notes

Når vørteren begynner å koke, lar du den koke godt i 5 minutter. Nå vil du se at det skummet som er på toppen vil bli mer fast. Dette er proteiner og slaggstoffer som skiller seg ut fra vørteren. Fjern dette med et dørslag eller lignende.

Kjøl ned vørter til 20 grader før pitching av gjær.

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  • Last Updated: 2018-04-26 06:03 UTC