Pat's Pale Ale (Saaz Version) - Beer Recipe - Brewer's Friend

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Pat's Pale Ale (Saaz Version)

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday November 20th 2015
1.054
1.010
5.8%
18.4
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 87%
1 lb German - Carapils1 lb Carapils 35 1.3 8.7%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 5.2 Boil 60 min 9.35 20%
1 oz Saaz1 oz Saaz Hops Pellet 2.6 Boil 30 min 7.19 40%
1 oz Saaz1 oz Saaz Hops Pellet 2.6 Boil 5 min 1.86 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
0.50 tsp yeast nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 5oz      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use de-ionized water with 1/4 tsp gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 qt Infusion -- 153 °F 60 min
12 qt Sparge -- 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.75 23  
Mash volume with grains 6.67 26.7  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 2.44 9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 4.91 g | 19.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Two weeks primary one week secondary. If hazy consider cold crashing for two weeks then warm up to sixty five before bottling just like a lager

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  • Last Updated: 2016-10-29 16:13 UTC