Croc Pale Ale 2016 - Beer Recipe - Brewer's Friend

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Croc Pale Ale 2016

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ed Porter
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Saturday May 21st 2016
1.046
1.008
5.0%
36.3
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 77.8%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 11.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 75 min 22.95 25%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Aroma 20 min 13.3 25%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 200 °F 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.95 tbsp 5.2 Water Agt Mash --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal strike to 165 Infusion -- 151 °F 60 min
5.75 gal strike to 180 Sparge -- 175 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.81 11.3  
Mash volume with grains 3.53 14.1  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.51 g | 22.1 qt) 5.31 21.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.95 g | 27.8 qt) 6.75 27  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes
  • Heat 3 gal of strike water to 165F
  • put grain bag into kettle to steep, maintain temps at 151-153 range for an hour.
  • heat 5.75 gal of sparge water to 180
  • (with help) slowly rinse grains in bag with hot sparge water, collecting roughly 6.75 gal of wort. (check BG, should be 1.034
  • start boil, boil for 75 min and follow hop schedule on recipe. The whirlpool addition is when you are getting ready to chill the wort, add the last ounce of hops right at the end of the boil and just steep them in the wort while you chill.
  • chill wort to 65-68F, check OG (should be roughly 1.046) and and pitch one packet of US-05 into fermentor and let ferment for 10 days.
  • cold crash bucket in a fridge until below 50F so any yeast flocculates out
  • check FG (should be around 1.008) and bottle.
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  • Last Updated: 2016-05-21 12:35 UTC