Bee Cave Pale Ale - Beer Recipe - Brewer's Friend

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Bee Cave Pale Ale

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 72% (brew house)
Source: HBT showthread.php?t=31793
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday October 1st 2015
1.052
1.012
5.2%
38.4
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 76.2%
2.25 lb American - Vienna2.25 lb Vienna 35 4 19%
9 oz American - Caramel / Crystal 10L9 oz Caramel / Crystal 10L 35 10 4.8%
11.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Cascade28 g Cascade Hops Pellet 7.3 Boil 60 min 24.67 28.3%
14 g Cascade14 g Cascade Hops Pellet 7.3 Boil 30 min 9.48 14.1%
7 g Cascade7 g Cascade Hops Pellet 7.3 Boil 15 min 3.06 7.1%
7 g Cascade7 g Cascade Hops Pellet 7.3 Boil 5 min 1.23 7.1%
43 g Cascade43 g Cascade Hops Pellet 7.3 Dry Hop 7 days 43.4%
99 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Lactic Acid Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
5.80 g Gypsum (Sparging Water) Water Agt Other --
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
PH w/o Adj: 5.76
W. 10g Gypsum & 3ml of Lactic Acid: 5.48
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.4 gal 5.10 Infusion -- 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 4.43 17.7  
Mash volume with grains 5.37 21.5  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 5.62 g | 22.5 qt) 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.32 g | 33.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

Brewed on 11/08/15.
Ambient temp at 61. Mash @ 152.8 & 151 after 30 mins. PH seems closer to ideal due to larger hot break chunks and lots more trub upon straining.
OG is 14 brix (1.0546). Slightly higher than anticipated.

11/16/15: Temp was at 64 in the fermenter - took it out to ambient and hope to start getting near 68 degrees for a proper D-Rest.
Yeast is still in suspension and still bubbling very slowly but consistently.
Gravity measurement gave me 6.15 brix (about 1.0099 gravity) APPARENT ATTENUATION 81% - this puts it at 5.7%!!! This yeast attenuates like crazy!
Taste wise it's going to be an awesome beer!

11/22/15: dry hopped in the bucket with 1.5oz. I'm having trouble raising the beer temp to 68 for a D rest, but it's been up to 66 for 3 days. Kegging in 4 days.

11/27/15: kegged. 6.7 brix FG (1.011) @ 5.5% alcohol. 79% apparent attenuation.

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  • Last Updated: 2015-11-29 03:17 UTC