Big Brew Pale Ale - Beer Recipe - Brewer's Friend

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Big Brew Pale Ale

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday May 22nd 2017
1.059
1.014
5.9%
40.2
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 77.3%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 9.1%
2 lb American - White Wheat2 lb White Wheat 40 2.8 9.1%
1 lb American - Victory1 lb Victory 34 28 4.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 7.6 Boil 60 min 15.73 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 5.5 Boil 15 min 6.01 12.5%
1 oz Citra1 oz Citra Hops Pellet 14.1 Boil 15 min 9.44 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 5.5 Boil 5 min 2.41 12.5%
1 oz Centennial1 oz Centennial Hops Pellet 7.6 Boil 5 min 3.14 12.5%
1 oz Citra1 oz Citra Hops Pellet 14.1 Whirlpool at 200 °F 5 min 3.74 12.5%
2 oz Citra2 oz Citra Hops Pellet 14.1 Dry Hop 4 days 0 25%
8 oz / $ 0.00
 
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:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 3 8 65 150 32
Mash: 8g gypsum; 4g CaCl.
Sparge: 8g gypsum; 4g CaCl; 1.5 ml lactic.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 152 °F 60 min
8 gal Sparge -- 165 °F 15 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: 12.73 gal (50.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.73 gal (2.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.25 33  
Mash volume with grains 10.01 40  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 7.48 g | 29.9 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 11.04 44.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 11 44  
Total: 16 64
Equipment Profile Used: System Default
 
Notes

Yeast: 20B cells in frozen vial. Spin in 2L wort for 2 days to achieve 340B cells. For second 11g batch, remove just over 100mL homogeneous wort from starter and add to 2L wort and spin for 2 days to achieve another 340B cells (660B total). Combine yeast slurries to equalize pitching rates.

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  • Last Updated: 2017-05-30 16:32 UTC