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

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Pale Sands Pale Ale

130 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Steve
Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Saturday April 18th 2015
1.040
1.008
4.2%
76.7
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 76.9%
1 lb American - White Wheat1 lb White Wheat 40 2.8 7.7%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.8%
1 lb Dry Malt Extract - Dark1 lb Dry Malt Extract - Dark 44 30 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.9 Boil 60 min 32.37 25%
1 oz Cascade1 oz Cascade Hops Pellet 6.9 Boil 30 min 24.88 25%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 4.9 Boil 15 min 11.41 25%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.7 Boil 10 min 8 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 10 min.
1 tbsp Yeast Nutrient Fining Boil 10 min.
1 lb Oak Chips Flavor Secondary 6 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 5 oz.      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.82 g | 15.3 qt) 4.67 18.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.17 36.7
Equipment Profile Used: System Default
 
Notes

Soak Oak chips in Brandy for 24 hours, then place in secondary for 5-6 days

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  • Last Updated: 2015-05-27 16:56 UTC