Lemon Pale - Beer Recipe - Brewer's Friend

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Lemon Pale

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 63 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Friday June 29th 2018
1.049
1.011
5.0%
19.9
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.80 kg United Kingdom - Lager10.8 kg Lager 38 1.4 84.9%
1.20 kg United Kingdom - Wheat1.2 kg Wheat 37 2 9.4%
0.72 kg Cane Sugar0.72 kg Cane Sugar 46 0 5.7%
12.72 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Jarrylo18 g Jarrylo Hops Leaf/Whole 16.3 Boil 30 min 8.94 23.1%
30 g Sorachi Ace30 g Sorachi Ace Hops Leaf/Whole 11.1 Boil 15 min 6.55 38.5%
18 g Sorachi Ace18 g Sorachi Ace Hops Leaf/Whole 11.1 Boil 10 min 2.87 23.1%
12 g Jarrylo12 g Jarrylo Hops Leaf/Whole 16.3 Boil 5 min 1.55 15.4%
78 g / $ 0.00
 
Yeast
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
19 - 27 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-71556
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
DWB and AMS.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Sparge -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 63.24 L. Suggest reducing initial water volume to 45.4 L and adding 17.84 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36
Mash volume with grains 43.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 39.7 L) 39.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 63.2 L) 63
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 60
Going into fermentor 60
Total: 75.5  
Equipment Profile Used: System Default
 
Notes

Lemon peel (90g) added at t5.

Lemon Peel added at secondary fermentation.

Split FVs. 25 - A20 Citrus. 25 2 packs S05.

Citrus much fruitier. SO5 much more conventional.

35g lemon peel added after one week of fermentation. Trub dropped from both at this stage also. Left on peel for 6 days (that’s the plan).

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  • Public: Yup, Shared
  • Last Updated: 2018-08-02 11:16 UTC