Winter's Pale Hand - Beer Recipe - Brewer's Friend

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Winter's Pale Hand

173 calories 14.4 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Rhys + Jeff
Calories: 173 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Monday June 8th 2015
1.057
1.009
6.3%
43.5
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pale Ale5 kg Pale Ale 37 3.5 89.3%
0.30 kg American - Caramel / Crystal 60L0.3 kg Caramel / Crystal 60L 34 60 5.4%
0.30 kg American - Victory0.3 kg Victory 34 28 5.4%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 60 min 34.15 42.9%
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Boil 10 min 8.25 28.6%
10 g Victoria's Secret10 g Victoria's Secret Hops Pellet 15.5 Boil 1 min 1.07 28.6%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Yeast Nutrient Other Boil 0 min.
2 g Brew Brite Fining Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 316 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion -- 64 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.4 L) 35
Mash volume with grains (equipment estimates 34.1 L) 38.7
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Volume into fermentor 18
Total: 35  
Equipment Profile Used: System Default
 
Notes

Lost some efficiency, but the good old 1056 chomped it down to 1.009 , so swings and roundabouts. Nice finish, decent hop character, but could use some more on aroma addition, or dry hopping.

Note on yeast: pitched about 150ml of yeast cake slurry from previous batch. Fermented out in four days. 6 more days at 18C, then cold crashed for 5 days at 2C

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  • Last Updated: 2015-06-23 01:35 UTC