MrT's 'Pity the fool!' American Pale Ale - Beer Recipe - Brewer's Friend

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MrT's 'Pity the fool!' American Pale Ale

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Boogey Man Estate
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Friday January 6th 2017
1.054
1.014
5.3%
56.2
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pale Ale5 kg Pale Ale 37 3.5 83.3%
0.50 kg American - Caramel / Crystal 20L0.5 kg Caramel / Crystal 20L 35 20 8.3%
0.50 kg Dry Malt Extract - Amber0.5 kg Dry Malt Extract - Amber - (late boil kettle addition) 42 10 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Columbus5 g Columbus Hops Pellet 15 Boil 60 min 9.85 3.2%
5 g Citra5 g Citra Hops Pellet 12.7 Boil 20 min 5.05 3.2%
10 g Citra10 g Citra Hops Pellet 12.7 Boil 15 min 8.27 6.5%
10 g Crystal10 g Crystal Hops Pellet 2.5 Boil 15 min 1.63 6.5%
20 g Citra20 g Citra Hops Pellet 12.7 Boil 10 min 12.09 12.9%
15 g Columbus15 g Columbus Hops Pellet 15 Boil 10 min 10.71 9.7%
10 g Citra10 g Citra Hops Pellet 12.7 Boil 5 min 3.32 6.5%
20 g Crystal20 g Crystal Hops Pellet 2.5 Boil 5 min 1.31 12.9%
10 g Columbus10 g Columbus Hops Pellet 15 Boil 5 min 3.93 6.5%
35 g Crystal35 g Crystal Hops Pellet 2.5 Dry Hop 2 days 22.6%
15 g Citra15 g Citra Hops Pellet 12.7 Dry Hop 2 days 9.7%
155 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 3 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L -- -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17.8 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 28.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Going into fermentor 22
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Water measurements were off on this brew so have adjusted the brew size to match estimated alcohol percentage based on OG and FG, could do with 2-3 litres less sparge water next time to get approx. 19 litres in fermenter. Also used recirculation on this one.
Used a big tub with cold water and ice and coil to cool wort which cooled pretty quickly even though outside temperature of 25.
Warm weather in Holland during fermentation, so pitch temperature around 19 degrees but temp went up during fermentation as high as 24 so decided to leave fermenter in tub of cold water in garage to stabilise fermentation temperature at around 20C. Fermentation is finished after 3 days, approx ABV 5.5%, dry hopped for 2 days, with 35gr of Crystal and 15gr of Citra.

OG 1052
FG 1010

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  • Last Updated: 2018-05-31 16:59 UTC