Atlantic Pale Ale - Beer Recipe - Brewer's Friend

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Atlantic Pale Ale

140 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 63% (ending kettle)
Source: HAK
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Friday May 25th 2018
1.046
1.009
4.8%
43.0
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.99 kg United Kingdom - Pale 2-Row4.99 kg Pale 2-Row 38 2.5 93.4%
0.35 kg Belgian - Cara 20L0.35 kg Cara 20L 34 22 6.6%
5.34 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18.40 g Centennial18.4 g Centennial Hops Pellet 10.9 Boil 55 min 24.69 20%
36.80 g Centennial36.8 g Centennial Hops Pellet 10.9 Boil 10 min 18.31 40%
36.80 g Centennial36.8 g Centennial Hops Pellet 10.9 Boil 0 min 40%
92 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Karbonering på Corneliusfat      
 
Target Water Profile
Welford Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 5 11 25 37 68
Add 34 g of 5.2 mash stabiliser to the grist.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °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
Mash volume with grains 19.5
Grain absorption losses -5.3
Remaining sparge water volume 20.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 23.8 L) 23
Estimated amount in fermentor 23
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Når vørteren begynner å koke, lar du den koke godt i 5 minutter. Nå vil du se at det skummet som er på toppen vil bli mer fast. Dette er proteiner og slaggstoffer som skiller seg ut fra vørteren. Fjern dette med et dørslag eller lignende.

Kjøl ned vørter til 20 grader før pitching av gjær.

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  • Last Updated: 2018-06-05 19:59 UTC