Wicked Pissah NE Pale Ale - Beer Recipe - Brewer's Friend

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Wicked Pissah NE Pale Ale

165 calories 17.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 2.7 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Beer Wine, Woburn MA
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday February 16th 2017
1.050
1.013
4.8%
37.7
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 6.4%
4 oz American - Caramel / Crystal 20L4 oz Caramel / Crystal 20L 35 20 3.2%
8 oz American - Pale 2-Row8 oz Pale 2-Row 37 1.8 6.4%
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 84.1%
125.60 oz / $ 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 18.88 7.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 7 Boil 5 min 1.76 7.7%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10.4 Boil 5 min 2.61 7.7%
0.50 oz Mosaic0.5 oz Mosaic Hops Leaf/Whole 13.6 Boil 5 min 3.1 7.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 7 Whirlpool at 180 °F 20 min 2.57 7.7%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10.4 Whirlpool at 180 °F 20 min 3.82 7.7%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 13.6 Whirlpool at 180 °F 20 min 4.99 7.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 7 Dry Hop 7 days 15.4%
1 oz Centennial1 oz Centennial Hops Pellet 10.4 Dry Hop 7 days 15.4%
1 oz Mosaic1 oz Mosaic Hops Pellet 13.6 Dry Hop 7 days 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil --
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3/4 cup       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.33 g | 25.3 qt) 2.3 9.2  
Mash volume with grains (equipment estimates 6.33 g | 25.3 qt) 2.4 9.6  
Grain absorption losses (steeping) -0.16 -0.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 2.7 10.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.16 20.6  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.1 20.4  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.3 9.2
Equipment Profile Used: System Default
 
Notes

OBS - 2 days before the brew day: do an yeast starter

  1. Crush 2x the grains and place aside
  2. Add 1.5 gal cold water to the kettle; heat up to 157F; place the nylon bag with the grains until temp drop to 152F = steep for 60 minutes (while grains are steeping heat 1/2 gallon of water to 170F)
  3. Remove the nylon bag and place into strainer to drain into the kettle; slowly rinse the grains with the pre-heated water
  4. Add liquid malt extract slowly (if needed, top up to 2.75 gal)
  5. Heat the kettle to a boil; add Columbus hops (0.5oz) @ 60min; Irish Moss @ 10 min; Amarillo hops (0.5oz) @ 5min; Centennial hops (0.5oz) @ 5min; Mosaic hops (0.5oz) @ 5min
  6. If possible remove the hops and chill the wort to 180F; add Amarillo hops (0.5oz); Centennial hops (0.5oz); Mosaic hops (0.5oz) for the whirpool; let it rest for 20 minutes
  7. Sanitize the fermenter and add 2 gallons of cold water; chill the wort to 70-80F
  8. Pour the wort to a sanitized funnel with a strainer; then oxygenate the wort (if needed top up the fermenter with cold water before that, up to the 5 gal mark)
  9. Take a gravity read (when the wort is around 68-70F) and pitch the yeast (in this recipe I used Wyeast 1318); for this recipe it is recommended to use a yeast starter.
  10. Seal the fermenter with the carboy bungs; ferment at 67-72F for 7 days;
  11. On day 7 add Amarillo hops (01oz); Centennial hops (1oz); Mosaic hops (1oz) then continue to ferment until FG is reached (1013); keep the temperature from 68-72 for 14 days
  12. On bottling day take a gravity reading; prime with 3/4 cup of corn sugar; bottle conditioning for 2-3 weeks
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  • Last Updated: 2017-03-11 16:26 UTC