Calle PA - Beer Recipe - Brewer's Friend

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Calle PA

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Tuesday May 26th 2015
1.056
1.010
6.1%
44.7
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 83.8%
1.33 lb American - Munich - Light 10L1.33 lb Munich - Light 10L 33 10 11.7%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.4%
11.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 24.71 25%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 5 days 25%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 18.99 25%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 1 min 0.97 25%
4 oz / $ 0.00
 
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:
74 °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: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.25 17  
Mash volume with grains 5.16 20.6  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.17 32.7
Equipment Profile Used: System Default
 
Notes

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,and bring to a boil.
Add hops as indicated in the recipe. After a 60 minute boil, chill wort
to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add dry hops on top of the racked beer and age 5 days.

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  • Last Updated: 2017-12-07 21:55 UTC