Pale Stout Ale - Beer Recipe - Brewer's Friend

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Pale Stout Ale

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (brew house)
Source: JOHN STEMLER, FREE WILL BREWING CO.
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
URL: https://beerandbrewing.com/free-will-brewing-co-s-pale-stout-ale-recipe/
Created: Tuesday July 24th 2018
1.050
1.012
5.0%
26.0
15.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale Ale8.5 lb Pale Ale 37 3.5 81%
1.25 lb Flaked Barley1.25 lb Flaked Barley 32 2.2 11.9%
4 oz American - Special Roast4 oz Special Roast 33 50 2.4%
4 oz United Kingdom - Pale Chocolate4 oz Pale Chocolate 33 207 2.4%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2.4%
168 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Perle0.6 oz Perle Hops Pellet 7 Boil 60 min 16.32 37.5%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 15 min 9.64 62.5%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride Water Agt Mash 0 min.
4 g Baking Soda Water Agt Mash 0 min.
6 ml Lactic Acid - 88% Water Agt Mash 0 min.
1 each Whirfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Water chemistry based on using RO water for mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.3 gal Infusion -- 152 °F 75 min
5.6 gal Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.28 13.1  
Mash volume with grains 4.12 16.5  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.34 g | 21.4 qt) 5.78 23.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Mill the grains and mix with 3.3 gallons of 163°F strike water to reach a mash temperature of 152°F. Hold for 75 minutes. Vorlauf until runnings are clear, then run off into kettle. Sparge the grains with 5.6 gallons (16.5 l) and top up as necessary to obtain 7.5 gallons of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature about 60°F. Aerate the wort and pitch the yeast.

Ferment at 68°F ). Cold crash, then bottle or keg the beer and carbonate to 2 volumes of CO2.

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  • Last Updated: 2019-01-04 19:19 UTC