Galaxy Dry Hopped Pale Ale - Beer Recipe - Brewer's Friend

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Galaxy Dry Hopped Pale Ale

173 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Friday April 8th 2016
1.053
1.010
5.6%
44.7
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 78.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 15.7%
0.75 lb American - White Wheat0.75 lb White Wheat 40 2.8 5.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 60 min 28.73 4.9%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 5 min 5.73 4.9%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 15.9 Boil 5 min 6.07 4.9%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 5 min 4.2 4.9%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Whirlpool at 185 °F 20 min 7.3%
0.75 oz Galaxy0.75 oz Galaxy Hops Pellet 15.9 Whirlpool at 185 °F 20 min 7.3%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Whirlpool at 185 °F 20 min 7.3%
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Dry Hop 5 days 14.6%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Dry Hop 3 days 14.6%
3 oz Galaxy3 oz Galaxy Hops Pellet 15.9 Dry Hop 3 days 29.3%
10.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride Water Agt Mash 1 hr.
0.50 each Warfloc Water Agt Boil 5 min.
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single Infusion -- -- 153 °F 60 min
Mashout Infusion -- 200 °F 10 min
Vorlauf-Resurcculation -- -- 170 °F 10 min
Batch Sparge Sparge -- 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.58 22.3  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 3.77 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes

Heated water to 170 - 4.0 gallons went into the cooler and went down 5 degrees as expected. Added 13lbs of grain and temp readings showed readings from 144 to 157. Added more hot water because it was a thick mash and my temp was too low. Probably 5gallons. Generally leveled out at around 146-150. Would have preferred to have it at the 150-154 range and an opportunity to do more stirring down.

40 minutes into mash - stirred. Temps still ranging from 146-150. Exactly what I was hoping for.

Mashed for 70 minutes this time as well.

First run: 3.3 gallons
Second run 4.7 gallons

SG: 1.044 (11 brix) -- 75.54%
After 2 days, fermentation stopped for the most part
4 days later:
FG: 1.026 (6.57 brix) -- Refractometer Corrected @ 1.013 (3.20 brix) -- 75% attenuation
7 days later:
FG: 1.025 (6.3 brix) -- Refractometer Corrected @ 1.012 (2.98 brix) -- 77% attenuation

ABV: 5.50%

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  • Last Updated: 2016-05-26 23:08 UTC