Funktown pale ale - Beer Recipe - Brewer's Friend

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Funktown pale ale

174 calories 16.4 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: 9 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Phillip Davis
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Thursday December 24th 2015
1.053
1.011
5.5%
56.4
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Canadian - Pale 2-Row9 lb Pale 2-Row 36 1.75 72%
1.50 lb Canadian - Munich Light1.5 lb Munich Light 34 10 12%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 4%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 6%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 46 0.5 4%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Magnum0.65 oz Magnum Hops Pellet 12.6 Boil 60 min 29.55 11.6%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.5 Boil 10 min 4.25 8.9%
0.35 oz Nelson Sauvin0.35 oz Nelson Sauvin Hops Pellet 10.1 Boil 10 min 4.62 6.3%
1 oz Cascade1 oz Cascade Hops Pellet 6.5 Boil 5 min 4.68 17.9%
0.60 oz Nelson Sauvin0.6 oz Nelson Sauvin Hops Pellet 10.1 Boil 5 min 4.36 10.7%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 6.5 Boil 3 min 4.38 26.8%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 10.1 Boil 3 min 4.53 17.9%
5.60 oz / $ 0.00
 
Yeast
The Yeast Bay - Funktown Pale Ale
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Med/Low
Optimum Temp:
68 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
water profile is 5-6 gallons of RO water at beginning until we hit sparge temp at around 165-170 degrees F. Then 5-6 gallons of filtered tap water for sparge after running off to clean filtered looking water/wort. RO mash water with minerals added around 30 minutes in, depending on ph reading at that time; but 1 tsp of gypsum, 0.5 of calcium chloride and 0.5 tsp's of epsom salt.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.67 g | 22.7 qt) 6.21 24.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 8.46 g | 33.8 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.71 42.9
Equipment Profile Used: System Default
 
Notes

Hit a ph of about 5.3-5.5 for roughly 30 minutes and then added the salts to bring it down around 5.2-5.4 for an additional 30 minutes before I started to run 1.75 gallons at a time on the stove top for a boil to get to mash out (roughly 160-170 deg). I collected about 9 gallons of wort and am going to end up with at least a 1.060 gravity without the addition of the corn sugar (although I'm going to add it anyway). My efficiency always improves with mash out temps and long slow sparges. Might have an IPA appeal but will probably be more in the pale ale style after a little age gets to it. Going to let the hops at 3 minutes sit in the wort for an additional 30 minutes after the boil for a little aroma. Actually hit a gravity of 1.050 with about 1.5 gallons over target; probably would have been best to boil for about 2 hours instead of 90 minutes. Going to be more of an IPA I guess.

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  • Last Updated: 2015-12-27 05:03 UTC