Yeast Grower Pale Ale (double batch) - Beer Recipe - Brewer's Friend

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Yeast Grower Pale Ale (double batch)

160 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 8.5 gallons (ending kettle volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 100% (ending kettle)
Calories: 160 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday July 31st 2015
1.048
1.016
4.2%
39.3
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.33 lb American - Carapils (Dextrine Malt)0.33 lb Carapils (Dextrine Malt) 33 1.8 4.1%
2 lb Liquid Malt Extract - Munich2 lb Liquid Malt Extract - Munich 35 8 24.7%
0.33 lb Belgian - Cara 45L0.33 lb Cara 45L 34 42 4.1%
0.33 lb German - Melanoidin0.33 lb Melanoidin 37 25 4.1%
5.10 lb Briess Golden Light DME5.1 lb Briess Golden Light DME 60 4 63%
8.09 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 15 Boil 60 min 14.54 5.2%
0.50 oz Citra0.5 oz Citra Hops Pellet 14.5 Boil 10 min 6.37 6.5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 10 min 5.49 6.5%
0.50 oz Citra0.5 oz Citra Hops Pellet 14.5 Boil 5 min 3.5 6.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 6.04 13%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 1 min 1.65 19.5%
1.30 oz citra1.3 oz citra Hops Pellet 14.5 Whirlpool at 180 °F 0 min 1.66 16.9%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 26%
7.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       CO2 Level: 2.5 Volumes
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.43 1.7  
Mash volume with grains 0.51 2  
Grain absorption losses -0.12 -0.5  
Remaining sparge water volume 9.39 37.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Pre boil volume (equipment estimates 10.86 g | 43.4 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 7.64 g | 30.6 qt) 8.5 34  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.4  
Estimated amount in fermentor 8.4 33.6  
Total: 9.83 39.3
Equipment Profile Used: System Default
 
Notes

pitch at 19.5C
36 hours later raise to 20.5C
36 hours later raise to 21.5C
Raise 1C every 24 hours until 24.5C
Hold at 24.5C for 48 hours
cool to 10C
Keg it

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  • Last Updated: 2015-08-20 01:15 UTC