Kona Pale Ale Clone - Beer Recipe - Brewer's Friend

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Kona Pale Ale Clone

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Thursday July 9th 2015
1.059
1.014
6.0%
33.9
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 86.8%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 8.7%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 4.3%
0.25 oz American - Carapils (Dextrine Malt)0.25 oz Carapils (Dextrine Malt) 33 1.8 0.1%
11.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 60 min 14.27 22.2%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 40 min 6.26 11.1%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 30 min 5.48 11.1%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 20 min 4.32 11.1%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 10 min 2.59 11.1%
0.25 oz Mount Hood0.25 oz Mount Hood Hops Pellet 4.8 Boil 5 min 0.98 11.1%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Dry Hop 0 days 22.2%
2.25 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Temperature -- 154 °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 3.6 14.4  
Mash volume with grains 4.52 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.41 g | 21.6 qt) 5.09 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.32 g | 29.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

7/10:5pm: Made yeast starter, 1.5L, 5.4oz Light DME, Brix 9.2, SG 1.0367, Put on stir plate
7:11: Brought 4 gallons of water to 164 degrees. Add to pre-heated mash tun. Stir in grains and seal mash tun. Final temp 154 degrees. Mash for 60 min. Prepare 4 gallons sparge water to 172 degrees and add to preheated sparge cooler.
Drain into boil pot (30 min) and sparge till get to 7 gallons total.
Bring to boil and let boil 30 min before starting hop additions.
Hop additions (time in boil): .5oz Centennial (60 min), .25oz cascade (40 min), .25 cascade (30 min), .25oz cascade (20 min), .25oz cascade (10 min), .25oz Mt. Hood (5 min)
Total boil 90 min.
Cool to 167 degrees, transfer to fermenter and add yeast at 3:30pm.
Brix 14.2, SG 1.0577
7/12: 8am: Fermenter bubbling out thru airlock and onto floor, added drain hose onto airlock and run to 2 gallon bucket with star san mixture.
7/13: 5pm: Took off drain hose and put airlock back on. Started bubbling quickly.
7/21: 8pm: Transfered to secondary SG: 1.010
7/29:8am:Dry hop with .9oz Cascade hops
8/3:Added 4.6 oz of corn sugar to 2 cups water. Cooled and added to bottling bucket. 1.008 final SG
6.4% alcohol

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  • Last Updated: 2015-08-04 01:13 UTC