English Pale Ale - Beer Recipe - Brewer's Friend

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English Pale Ale

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Saturday July 2nd 2016
1.049
1.010
5.1%
34.5
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 85%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 7.5%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.5%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 First Wort 0 min 4.5 15.4%
1.50 oz Perle1.5 oz Perle Hops Pellet 8.2 Boil 60 min 21.26 23.1%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 6.43 30.8%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 170 °F 30 min 2.34 30.8%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Gypsum Water Agt Mash --
1.50 tsp Calcium chloride Water Agt Mash --
1 tbsp yeast nutrient Other Boil 10 min.
1 each Campden tablet Water Agt Mash --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
57 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 552 B cells required
US-04
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
57 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 552 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pale ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 12 50 50 139
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 150 °F 120 min
10 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.49 gal (57.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.49 gal (9.97 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume 9.75 39  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 12.08 48.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 12 48  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

this is one of those beers that took a while to age, and at first I could taste the special b and didn't like it but after aging and gelatin its great

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  • Public: Yup, Shared
  • Last Updated: 2016-08-01 03:31 UTC
  • Snapshot Created: 2016-07-02 22:12 UTC
  • Link To Parent Recipe