Rakau - #1 Pale Ale Series - Beer Recipe - Brewer's Friend

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Rakau - #1 Pale Ale Series

154 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 11.0 °P (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 154 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Sunday June 10th 2018
12.5 °P
2.9 °P
5.2%
32.4
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.30 kg Belgian - Pale Ale5.3 kg Pale Ale 38 7.58 79.1%
0.70 kg German - CaraHell0.7 kg CaraHell 34 27.86 10.4%
0.70 kg German - Spelt Malt0.7 kg Spelt Malt 37 3.84 10.4%
6.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.50 g Columbus8.5 g Columbus Hops Pellet 14.6 Boil 75 min 13.88 22.1%
10 g Rakau10 g Rakau Hops Pellet 10.4 Aroma 45 min 10.22 26%
20 g Rakau20 g Rakau Hops Pellet 10.4 Whirlpool at 98 °C 0 min 8.32 51.9%
38.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 5 min.
20 ml Lactic acid Water Agt Mash 0 min.
10 ml Lactic acid Water Agt Boil 45 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 311 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Winterthur, Töss, Switzerland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
79 20 6 9 4 326
No treatment

However treatment of mash water to decrease pH to 5.5 mainly for beta amylase.

Decrease boil wort to pH 5.2 10 min before boil off.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.8 L Mash-In -- -- 55 °C --
26.8 L rest Infusion -- 67 °C 60 min
Mash-out Temperature -- 78 °C 65 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 26.8
Mash volume with grains 31.2
Grain absorption losses -6.7
Remaining sparge water volume 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 28.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 21.3 L) 25
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 24.9
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Idea of this beer: try out the flavour of Rakau hop from NZ for a experiment later on with additional 2 hop varities

Starter was done with 0.5 l of alc-free beer and 0.4 wort from a brewery. No SG or °C were measured. One day before brewing.

10% Spelt malt cause I bought too much and wanted to see what would happen.

Mash-in at 55°C to give it a short time to break down some of the proteins from the spelt malt and heat directly to 67°C and make a rest for 1h.

Add first dry hop at Kräusen or right after it starts to decrease.
Not sure about 2nd dry hop when kegging. Depends on taste after 1st dry hop.

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  • Public: Yup, Shared
  • Last Updated: 2018-06-13 14:40 UTC