English Pale - Beer 40 - Beer Recipe - Brewer's Friend

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English Pale - Beer 40

128 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 29.5 liters (ending kettle volume)
Pre Boil Size: 30.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Mig
Calories: 128 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Friday December 4th 2015
1.042
1.009
4.3%
41.5
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 kg United Kingdom - Maris Otter Pale4.25 kg Maris Otter Pale 38 3.75 87.7%
500 g United Kingdom - Cara Malt500 g Cara Malt 35 17.5 10.3%
94 g Corn Sugar - Dextrose94 g Corn Sugar - Dextrose 46 0.5 1.9%
4,844 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Admiral10 g Admiral Hops Leaf/Whole 13.89 First Wort 0 min 7.17 3.6%
20 g Crystal20 g Crystal Hops Leaf/Whole 3.6 First Wort 0 min 3.72 7.1%
10 g Fuggles10 g Fuggles Hops Leaf/Whole 6.4 First Wort 0 min 3.31 3.6%
10 g Admiral10 g Admiral Hops Leaf/Whole 13.89 Boil 20 min 7.17 3.6%
10 g Crystal10 g Crystal Hops Leaf/Whole 3.6 Boil 20 min 1.86 3.6%
10 g Fuggles10 g Fuggles Hops Leaf/Whole 6.4 Boil 20 min 3.31 3.6%
40 g Crystal40 g Crystal Hops Leaf/Whole 3.5 Boil 5 min 2.38 14.3%
20 g Fuggles20 g Fuggles Hops Leaf/Whole 6.4 Boil 5 min 2.18 7.1%
10 g Admiral10 g Admiral Hops Leaf/Whole 13.89 Whirlpool at 80 °C 30 min 4.71 3.6%
30 g Crystal30 g Crystal Hops Leaf/Whole 3.5 Whirlpool at 80 °C 30 min 3.56 10.7%
10 g Fuggles10 g Fuggles Hops Leaf/Whole 6.4 Whirlpool at 80 °C 30 min 2.17 3.6%
100 g Crystal100 g Crystal Hops Pellet 3.6 Dry Hop 5 days 35.7%
280 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Protofloc Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 309 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 94g @ 18C       CO2 Level: 1.85 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Gypsum - 4.5
Epson Salt - 1g
Cal Chlr - 5g
chalk - 3g
Baking Soda - 1.5
Lactic - 15m + 3ml post mash
at mash:

Achieved:
Ca-100Mg-4.5; Na-18.3; CL-73.3;S04-80.5; HCO3-46 (after post mash lactic = 45)

13-12-15 Racked from Yeast
14-12-15 100 g Crystal pellet hop
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L -- -- 67 °C 90 min
17 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.8
Mash volume with grains 16
Grain absorption losses -4.8
Remaining sparge water volume 23.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 35.9 L) 30.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 24.2 L) 29.5
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 29.3
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Est Mash pH - 5.30
Act Mash pH - 5.35 (3ml lactic added
post mash)
Post boil pH - 4.80?
Beer pH -



At 25L:
FG = 1048
OG = 1011
ABV = 4.89
IBU = 49.4
SRM = 6.34

At 26.3L (19-12-15) Racked with 1200ml loss, 80 Cellabrite + 100ml (diliute to 300ml) + 1L sterile water added:
OG = 1045
FG = 1010
ABV = 4.65
IBU = 46.95
SRM = 6.12

At 27.5 (25-12-15) Racked with 1200 ml loss. 150 ml cellabrite + 150 ml Caskcleer added + 1200ml Sterile water added:
OG = 1043
FG = 1010
ABV = 4.44
IBU = 44.90
SRM = 5.94

At 29.5L (3-1-16) Racked with 1.9L loss. 2L Sterile water added + 94g dextrose (bottled):
OG = 1042
FG = 1009
ABV = 4.27
IBU = 41.53
SRM = 5.67

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  • Last Updated: 2016-01-03 12:55 UTC