American Pale Ale - Beer Recipe - Brewer's Friend

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American Pale Ale

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 42.88 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Silvio Michel
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Wednesday January 13th 2016
1.047
1.009
5.1%
31.6
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg American - Pilsner8 kg Pilsner 37 1.8 91.2%
0.42 kg German - CaraMunich I0.42 kg CaraMunich I 34 39 4.8%
0.35 kg American - Pale Ale0.35 kg Pale Ale 37 3.5 4%
8.77 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Cascade55 g Cascade Hops Pellet 5.5 Boil 60 min 20.25 37.9%
40 g Cascade40 g Cascade Hops Pellet 5.5 Boil 30 min 11.32 27.6%
50 g Centennial50 g Centennial Hops Pellet 9.2 Boil 0 min 34.5%
145 g / $ 0.00
 
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:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
TJX4C2B
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 0 0 0 307 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.2 L Infusion -- 50 °C 5 min
21.2 L Infusion -- 67 °C 60 min
21.2 L Infusion -- 78 °C 10 min
35.15 L Fly Sparge -- 75.6 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.28 L. Suggest reducing initial water volume to 45.4 L and adding 3.88 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 21.9
Mash volume with grains 27.7
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 37 L) 30.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.3 L) 42.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 40
Going into fermentor 40
Total: 52.6  
Equipment Profile Used: System Default
 
Notes

Aquecer a água até 54,8ºC e adicionar o malte, seguir os tempos e temperaturas definidos.

Fermentação primária por 10 dias a 18ºC.

Trocar de balde e maturar por 14 dias a 0ºC

Fazer primming com 8 g/L de cerveja

15 dias de recarbonatação na garrafa.

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  • Public: Yup, Shared
  • Last Updated: 2016-01-15 17:29 UTC