Classic American Pale Ale - Beer Recipe - Brewer's Friend

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Classic American Pale Ale

164 calories 16 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: 9.1 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 63% (brew house)
Source: https://byo.com/bock/item/1759-american-pale-ale-s
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday November 27th 2016
1.050
1.011
5.1%
43.3
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 92.1%
10 oz German - CaraRed10 oz CaraRed 34 20 5.2%
5 oz American - Caramel / Crystal 40L5 oz Caramel / Crystal 40L 34 40 2.6%
191 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15.6 Boil 60 min 32.15 12.5%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 8.5 Boil 15 min 8.69 12.5%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6 Boil 5 min 2.46 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 6 Boil 0 min 25%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 8.5 Dry Hop 0 days 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.88 15.5  
Mash volume with grains 4.83 19.3  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 4.96 g | 19.8 qt) 6.96 27.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 9.1 36.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.84 43.4
Equipment Profile Used: System Default
 
Notes

Step by Step
Mill grains and dough-in using RO water until a medium thickness mash is achieved. Treat mash with 1 tsp calcium chloride. Hold mash at 152 °F (67 °C) until conversion is complete. Sparge slowly with 170 °F (77 °C) RO water treated with 2 tsp phosphoric acid, collecting 6 gallons (22.7 L). Bring wort to a boil.

After the hot break, add the first charge of bittering hops. Boil for 60 additional minutes, adding the other hops per the hopping schedule. Allow the wort to rest for 5 minutes, then chill rapidly to 65 °F (18 °C). Rack to fermenter, leaving break material behind. Oxygenate, pitch the yeast, and ferment at 68 °F (20 °C). Fermentation should be done in less than a week, but don't rush it.

After the yeast has mostly settled, prepare a secondary fermenter (carboy). Blow in some CO2 to displace any oxygen, add the dry hops and rack the fermented beer on top of the dry hops, minimizing splashing. Leave the beer in contact with the hops for a week.

Rack to a keg and force carbonate, or rack to a bottling bucket, add priming sugar and bottle. Target a carbonation level of 2 to 2.5 volumes.

Variation: Add 0.5 lb (0.45 kg) Orange Blossom honey in the last 15 min of the boil.

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  • Last Updated: 2017-04-07 15:16 UTC