The Pasty Punch Pale Ale - Beer Recipe - Brewer's Friend

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The Pasty Punch Pale Ale

150 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ripper Ales
Rating:
5.00 (1 Review)

Calories: 150 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Friday May 15th 2015
1.050
1.006
5.8%
38.5
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Munich - Light 10L6 kg Munich - Light 10L 33 10 100%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Citra10 g Citra Hops Pellet 12.3 Boil 60 min 16.4 5%
20 g Yakima Valley Hops - Citra20 g Citra Hops Pellet 12.3 Boil 10 min 11.89 10%
20 g Yakima Valley Hops - Citra20 g Citra Hops Pellet 12.3 Boil 2 min 2.77 10%
50 g Simcoe50 g Simcoe Hops Pellet 13.1 Boil 2 min 7.39 25%
50 g Simcoe50 g Simcoe Hops Pellet 13.1 Dry Hop 3 days 25%
50 g Citra50 g Citra Hops Pellet 12.3 Dry Hop 3 days 25%
200 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 64 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 18.1 L) 28.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 40
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 46.9  
Equipment Profile Used: System Default
 
Notes

Mash in at 65 degrees.

You will have to research how much strike water you require for 6kg of malt in the robobrew.

Once 60 - 90 min mash is complete you will need to sparge (Rinse the grains with sparge water @ 70 degrees).

You will probably need to sparge until you hit about 25-27L of wort, you dont know the evaporation rate so you will need to estimate so that you finish with at least 23L of wort.

I recommend Niall joining the robobrew facebook page as they will be able to help out with the measurements of water etc.

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  • Last Updated: 2020-12-24 03:34 UTC