Juicy Pale Ale - Beer Recipe - Brewer's Friend

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Juicy Pale Ale

194 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Adam Wirth - HERMS batch #4
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Monday November 26th 2018
1.059
1.013
6.0%
46.6
6.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 81.8%
3 lb American - Vienna3 lb Vienna 35 4 13.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 4.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 8.1 Boil 60 min 13.54 12.5%
1 oz Galena1 oz Galena Hops Pellet 14.9 Boil 30 min 19.14 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 8.1 Boil 10 min 4.91 12.5%
1 oz Galena1 oz Galena Hops Pellet 14.9 Boil 10 min 9.03 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 8.1 Boil 0 min 12.5%
1 oz Galena1 oz Galena Hops Pellet 14.9 Boil 0 min 12.5%
2 oz Galena2 oz Galena Hops Pellet 14.9 Dry Hop 7 days 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 15 min.
5 g Calcium Chloride Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 211 B cells required
S-05 (1 pack rehydrated)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 211 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-
72.3 8 19.1 73.9 76 74
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 gal 80 min mash Infusion -- 152 °F 75 min
Mash-out Temperature -- 168 °F 10 min
5.25 gal Sparge Fly Sparge -- 168 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.73 gal (50.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.73 gal (2.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.88 27.5  
Mash volume with grains 8.64 34.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 8.85 g | 35.4 qt) 8.13 32.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15 60
Equipment Profile Used: System Default
 
Notes

Crush grain down finer, even .020" if needed, take a picture after, grain mill must be off.

4th batch on HERMS system, 1st w/ steam condenser

Add 500mg potassium metabisulfide to 20gal HLT water
Transfer 9.5gal to MLT, heated to 162degF, Mash in, add salts/Acid.
Fill back up HLT over coils, mash 152degF for 75min
Bring MLT up to 168degF hold 10min
Add Acid to HLT, Fly sparge for 90min, collect 12gallons
Boil 60min Add hops
Flameout, then whirlpool 15min w/o cooling water
Counterflow chill to 70degF




Strike water = (Mash Thickness Pounds of Grain / 4) + dead space under false bottom + liquid in hoses = (1.25 22 / 4) + 2.1 + 0.5 = 9.5 gallons

Sparge water = Pre-boil kettle volume + Liquid lost to grain absorption - Strike water = 12 + (22 * 0.12) - 9.5 = 5.25 gallons

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  • Last Updated: 2018-11-26 02:43 UTC