Yarrow Pale Ale - Beer Recipe - Brewer's Friend

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Yarrow Pale Ale

195 calories 20.4 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: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Scott Russell
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Friday May 22nd 2015
1.059
1.015
5.9%
37.2
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 87%
0.75 lb United Kingdom - Crystal 50L0.75 lb Crystal 50L 34 50 6.5%
0.75 lb American - Wheat0.75 lb Wheat 38 1.8 6.5%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 18.78 66.7%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 9.6 Boil 45 min 18.39 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Yarrow Flowers, Dried Spice Boil 0 min.
0.10 oz Savory, Dried Spice Boil 0 min.
0.10 oz Thyme, Dried Spice Boil 0 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 5.59 22.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Let herbs steep for 30 min before cooling the wort.

10 Day primary

10-15 Days Secondary (You may add herbs again in secondary for aroma)

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  • Last Updated: 2015-05-22 22:14 UTC