EUAle - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

EUAle

169 calories 14.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 52.05 liters
Post Boil Size: 46.05 liters
Pre Boil Gravity: 11.4 °P (recipe based estimate)
Post Boil Gravity: 12.8 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: RR
Calories: 169 calories (Per 12oz)
Carbs: 14.8 g (Per 12oz)
URL: https://rcacerveja.wordpress.com/2023-american-pale-ale/
Created: Wednesday June 26th 2013
12.8 °P
2.4 °P
5.6%
40.3
7.3
n/a
19.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg The Swaen - Swaen Ale7 kg Swaen Ale 1.83 € / kg
12.81 € 		38 3.5 70%
3 kg The Swaen - Goldswaen light3 kg Goldswaen light 2.25 € / kg
6.75 € 		35 10 30%
10 kg / 19.56 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Chinook44 g Chinook Hops Pellet 13 Boil 50 min 31.89 52.4%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Aroma 25 min 7.01 23.8%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Hop Stand at 90 °C 20 min 1.41 23.8%
84 g / 0.00 €
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.50 Liters
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 287 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 20 °C       CO2 Level: 2.5
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Clarity Temperature 38 °C 38 °C 20 min
Max Sugar extraction Temperature 63 °C 63 °C 50 min
@Amylase Temperature 76 °C 76 °C 10 min
Mash-Out Temperature 78 °C 78 °C 2 min
35 L Lautering Sparge 78 °C 78 °C 90 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.12 L. Suggest reducing initial water volume to 45.4 L and adding 5.72 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 27
Mash volume with grains 33.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 35 L) 36
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.1 L) 52.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 45.1 L) 46.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 46 L) 45
Total: 63  
Equipment Profile Used: System Default
 
Notes

Batch nr. 20231002

Mash [ratio 2.7:1L] = 27L:
Step 1: 20mn@38ºC
Step 2: 50mn@63ºC
Step 3: 10mn@76ºC
Step 4: 2mn@78ºC

Lautering [15mn wort rest]:
Step 1: pump turbid wort (recirculate)
Step 2: sparge with 35L@78ºC

Boil:
Pre-Boil Vol = 53L@95ºC
Estimated amount cast wort = 45L

Last Updated and Sharing
 
1,786
Views
4
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-06-20 13:25 UTC