Trout Pale Ale - Beer Recipe - Brewer's Friend

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Trout Pale Ale

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Friday November 13th 2015
1.048
1.013
4.7%
37.9
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb Canadian - Pale 2-Row9.25 lb Pale 2-Row 36 1.75 81.8%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 8.8%
1 lb United Kingdom - Crystal 30L1 lb Crystal 30L 34 30 8.8%
1 oz United Kingdom - Roasted Barley1 oz Roasted Barley 29 550 0.6%
11.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 30.72 22.2%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 4.4 11.1%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Whirlpool at 170 °F 30 min 1.59 11.1%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Hopback at 150 °F 10 min 1.23 22.2%
1.50 oz Fuggles1.5 oz Fuggles Hops Leaf/Whole 4.5 Dry Hop 3 days 33.3%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Boil 15 min.
2 tsp Gypsum Water Agt Mash --
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 qt Strike 164 Infusion -- 154 °F 60 min
17.5 qt Strike 183 Sparge -- 168 °F 15 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 4.24 17  
Mash volume with grains 5.15 20.6  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 4.92 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Hops absorption losses (hopback) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 9.16 36.7
Equipment Profile Used: System Default
 
Notes

Roughly an original Bass Pale clone. BYO "5 British Ale Clone Recipes"
Went a little more complex on the hops
Changed 1275 Thames Valley to 1318 London Ale III then to 1098 British
Water adjustments were minimally adjusted. Also calls for chalk addition
Option to remove flaked corn and replace with one more lb of two row and 10 oz of dextrose
Reduced flaked corn from 2lb to 1lb and added 1.25 lb pale
Changed crystal 60 to crystal 30
OkBrewers Club Seasonal Comp Winner - Bitters and Milds



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  • Last Updated: 2017-10-20 20:44 UTC