34 gal Down & Up Pale Ale - Beer Recipe - Brewer's Friend

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34 gal Down & Up Pale Ale

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 70 min
Batch Size: 34 gallons (fermentor volume)
Pre Boil Size: 38.6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Wednesday February 14th 2018
1.048
1.011
4.9%
43.0
7.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
61 lb American - Pale 2-Row61 lb Pale 2-Row 37 1.8 93.1%
4.50 lb American - Caramel / Crystal 60L4.5 lb Caramel / Crystal 60L 34 60 6.9%
65.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Leaf/Whole 15 Boil 60 min 24.47 8.1%
3 oz Perle3 oz Perle Hops Leaf/Whole 8.2 Boil 30 min 10.28 8.1%
6 oz Cascade6 oz Cascade Hops Leaf/Whole 7 Boil 10 min 8.28 16.2%
12.50 oz Cascade12.5 oz Cascade Hops Leaf/Whole 7 Boil 0 min 33.8%
12.50 oz Cascade12.5 oz Cascade Hops Leaf/Whole 7 Dry Hop 4 days 33.8%
37 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.25 each Crush whilrfoc Tablet Water Agt Boil 10 min.
5 g Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 1150 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bootstrap Brew Pub
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 10 15 75 180 0
50g Gypsum
5g Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 gal Rest Temperature -- 153 °F 60 min
Mash-out Rest Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 36.67 gal (146.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 24.67 gal (98.68 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 33.9 gal (135.59 qt). Suggest reducing strike water volume to 6.76 gal (27.04 qt) and adding 21.9 gal (87.59 qt) sparge/top-off. 28.66 114.6  
Strike water volume at mash thickness of 1.75 qt/lb 28.66 114.6  
Mash volume with grains 33.9 135.6  
Grain absorption losses -8.19 -32.8  
Remaining sparge water volume (equipment estimates 16.45 g | 65.8 qt) 18.38 73.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 36.67 g | 146.7 qt) 38.6 154.4  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.92 -3.7  
Post boil Volume 34 136  
Going into fermentor 34 136  
Total: 47.04 188.2
Equipment Profile Used: System Default
 
Notes

Last Brewed June 21st.

46 Gallon Starting


4 days hit FG! When kegged on 28th Feb... 9 days later... FG was 1.012

Breweded Monday the 19th... Dry hopped with 11.3oz of cascade on Friday the 32rd 208.

Rehydrated 116 grams US-05 in 6 cups distilled water

We messed up mash... heated strike water to 159 f and ended up mashing in at 144 f and our target temp was 153f. Next time... heat strike temp 10-12 f above mash temp.

acid additions were 10 ml + 5ml + 2.4 + 2.5 + 2.5 = 22.5
BF estimates that 22.5ml bring ph to 5.36 BUT we added 2-3 gallons of untreated cold water with ph of 8.10 trying to bring mash back down as we over shot when trying to bring it back up to temp after having dropped to 144 f. THis extra water could have increased ph.

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  • Last Updated: 2019-05-20 17:53 UTC