Sally 1 - Beer Recipe - Brewer's Friend

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Sally 1

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday April 19th 2015
1.053
1.012
5.4%
24.3
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.20 lb Belgian - Pilsner11.2 lb Pilsner 37 1.6 91.8%
0.75 lb German - CaraMunich III0.75 lb CaraMunich III 34 57 6.1%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 2%
12.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g East Kent Goldings37 g East Kent Goldings Hops Pellet 5 Boil 60 min 24.3 80.4%
9 g East Kent Goldings9 g East Kent Goldings Hops Pellet 5 Boil 0 min 19.6%
46 g / $ 0.00
 
Yeast
Wyeast - Leuven Pale Ale 3538
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
High
Optimum Temp:
65 - 80 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.3 qt Infusion -- 152 °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 4.58 18.3  
Mash volume with grains 5.55 22.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 5.01 g | 20 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.78 35.1
Equipment Profile Used: System Default
"Sally 1" Belgian Pale Ale beer recipe by dtsearcy1. All Grain, ABV 5.38%, IBU 24.3, SRM 8.24, Fermentables: (Pilsner, CaraMunich III, Biscuit) Hops: (East Kent Goldings)
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  • Last Updated: 2015-04-26 02:58 UTC