A Little Crazy Pale Clone - Beer Recipe - Brewer's Friend

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A Little Crazy Pale Clone

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.2 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Tuesday February 9th 2016
1.067
1.017
6.6%
34.3
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 82.8%
1.50 lb Belgian - Caramel Pils1.5 lb Caramel Pils 34 8 10.3%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 20.12 9.6%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 15 min 8.65 11.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 15 min 5.5 11.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 0 min 11.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 0 min 11.3%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 7 days 22.6%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 7 days 22.6%
4.42 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Winnipeg
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 31 22 53 98
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 152 °F 60 min
Mashout Temperature -- 168 °F 10 min
3.6 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 5.8 23.2  
Mash volume with grains 6.96 27.8  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume 2.46 9.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 6.2 24.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 3.86 g | 15.4 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.26 33.1
Equipment Profile Used: System Default
 
Notes

Primary ferment at lower end of yeast range to reduce yeast influence. Primary for 2 weeks @ 65 degrees F. Transfer to Seconary. Cold condition for 3-4 weeks @ 50-60. Dry hop 1 week @ 65.

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  • Last Updated: 2016-04-06 20:11 UTC