Pale Face - Beer Recipe - Brewer's Friend

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Pale Face

171 calories 15.7 g 330 ml
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 25% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Tuesday November 24th 2015
1.056
1.011
5.9%
44.0
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Dry Malt Extract - Munich1.8 kg Dry Malt Extract - Munich 42 8 78.3%
250 g Belgian - Munich250 g Munich 38 6 10.9%
125 g Belgian - CaraMunich125 g CaraMunich 33 50 5.4%
125 g German - Pale Ale125 g Pale Ale 39 2.3 5.4%
2,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 13 Boil 60 min 30.46 30.6%
11.33 g Citra11.33 g Citra Hops Pellet 12 Boil 15 min 10.54 23.1%
11.33 g Amarillo11.33 g Amarillo Hops Pellet 8.5 Boil 5 min 3 23.1%
11.33 g Citra11.33 g Citra Hops Pellet 12 Dry Hop 5 days 23.1%
48.99 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 tsp Irish Moss Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Infusion -- 74 °C 45 min
1.5 L Sparge -- 74 °C --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 17.2 L) 7.3
Mash volume with grains (equipment estimates 17.2 L) 7.7
Grain absorption losses (steeping) -0.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 17.9 L) 8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 12
Going into fermentor 12
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 7.3  
Equipment Profile Used: System Default
 
Notes

Heat 8L of water to about 70°-74°C, turn down heat and steep the gains for 30-45min maintaining temp. After 30-45min drain the liquid from the grains and rinse (sparge) with 1L water from kettle that is at about 74°C. Do not squeeze water out. Once the water has drained return to boil.

When boiling add the dry malt. Start your 60 minute. Add the hops following the times above. After 60min turn off heat and chill the pot in an ice water bath to 21-24c. I got 6l of wort. To help cool faster add cold bottled water to the pot to make 12L. Strain the wort when putting it in the fermenter. Aerate by shaking fermenter for five minutes. Pitch yeast cover add the air lock and start praying.

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  • Last Updated: 2016-01-05 12:23 UTC