Centennial Pale Ale - Beer 30 - Beer Recipe - Brewer's Friend

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Centennial Pale Ale - Beer 30

174 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 70 min
Batch Size: 32.8 liters (ending kettle volume)
Pre Boil Size: 36 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Mig
Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Saturday May 16th 2015
1.057
1.012
6.0%
43.7
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 kg United Kingdom - Maris Otter Pale5.75 kg Maris Otter Pale 38 3.75 73.8%
1 kg German - Vienna1 kg Vienna 37 4 12.8%
250 g United Kingdom - Wheat250 g Wheat 37 2 3.2%
150 g United Kingdom - Extra Dark Crystal 160L150 g Extra Dark Crystal 160L 33 160 1.9%
500 g United Kingdom - Cara Malt500 g Cara Malt 35 17.5 6.4%
140 g Corn Sugar - Dextrose140 g Corn Sugar - Dextrose 46 0.5 1.8%
7,790 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Galena12 g Galena Hops Leaf/Whole 13 Boil 60 min 10.77 3.8%
20 g Centennial20 g Centennial Hops Leaf/Whole 10 Boil 30 min 10.61 6.4%
40 g Centennial40 g Centennial Hops Leaf/Whole 10 Boil 15 min 13.7 12.8%
25 g Cascade25 g Cascade Hops Leaf/Whole 9.1 Boil 5 min 3.13 8%
40 g Centennial40 g Centennial Hops Leaf/Whole 10 Boil 5 min 5.5 12.8%
75 g Cascade75 g Cascade Hops Leaf/Whole 9.1 Whirlpool at 65 °C 30 min 24%
100 g Cascade100 g Cascade Hops Pellet 9.1 Dry Hop 7 days 32.1%
312 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Protofloc Fining Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 460 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 140g @ 17C       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Achieved:

Ca-88; Mg-4.1; Na-13; CL-100; S04-148.8;
HCO3-0.071

CL/s04 ratio: 1.5 balanced

Note: total volume after racking was 32.8L. The addition of 2.8L of Llani water has altered water calculation of final beer:
Ca = 85, Mg = 4, Na =13.5, CL = 95.5, S04 = 140 and pH = Final beer pH at bottling is: 4.40 (High but acceptable)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion -- 65 °C 60 min
17 L mash out Infusion -- 69 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 26.8
Mash volume with grains 31.8
Grain absorption losses -7.7
Remaining sparge water volume 17.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 40.1 L) 36
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 28.7 L) 32.8
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 32.4
Total: 44.5  
Equipment Profile Used: System Default
 
Notes

Est.mash pH = 5.37
Pre-boil ph =
Post-boil pH =
Beer pH = 4.40


note: effeciency up due to using all the sparge water

At 30L (pre watering up) 19-5-15

       BG = 1055<br />
       OG = 1063<br />
       FG = 1013<br />
      ABV = 6.51 %<br />
      IBU = 47.79<br />
      SRM = 10.16<br />


At 32 L (proposed with 2L on 26-5-15)

       BG = 1051<br />
       OG = 1077<br />
       FG = 1012<br />
      IBU = 45.41<br />
      SRM = 9.72<br />


At 32.8 proposed with .8L (with .75 loss)+ 140g Dextrose on 30-05-15

       BG = 1052<br />
       OG = 1057<br />
       FG = 1012<br />
      ABV = 5.96<br />
      IBU = 43.11<br />
      SRM = 9.55<br />







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  • Last Updated: 2015-07-14 15:48 UTC