St. Michaels Scales Pale Ale - Beer Recipe - Brewer's Friend

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St. Michaels Scales Pale Ale

128 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 120 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Reevesie
Calories: 128 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Sunday December 9th 2018
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BRU-1 SMASH

by InspirationBeer

OG: 1.050 FG: 1.017 ABV: 4.2% IBU: 36

1.039
1.009
3.9%
33.5
3.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Bairds - Maris Otter Pale Ale7 lb Maris Otter Pale Ale 37.5 2.5 100%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Leaf/Whole 10 Boil 60 min 18.02 12.5%
0.50 oz Centennial0.5 oz Centennial Hops Leaf/Whole 10 Boil 15 min 8.94 12.5%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Whirlpool at 170 °F 60 min 6.51 25%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Dry Hop (High Krausen) 5 days 25%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Dry Hop at 40 °F 2 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
2.50 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Mash 161/151 Start, Strike 159 °F 152 °F 60 min
4 gal 190-No soak, just sparge Sparge 190 °F 160 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.63 10.5  
Mash volume with grains (equipment estimates 3.15 g | 12.6 qt) 3.19 12.7  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 7.29 g | 29.2 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.79 g | 35.2 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 5.75 23  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

7/5/24-MO + Centennial. Shooting for 30-35IBU, but there's no AA% on the hops. Starting with 8G instead of 7 because of Whole-Cone Hops and needing some wort for another starter. WP=Dip Hop.
Mash: 2.5ml 75% Phosphoric, 4g CaSO4, 9 CaCl, 3g MgSO4
Sparge: 4ml 75% Phosphoric
Kettle: 3ml 75% Phosphoric

8/5/23-Monster Brew from Scholb. OG: 1.043, ABV~30 from Cascade. Added 2oz Galena 14.9 @170F WP, 2oz Galena 14.9 @High Krausen, 2oz Galena 14.9 @CC 40F.

4/15/22-MO + CTZ. 1st Dry Hop 4/19/22-3rd day of active fermentation.
Mash: 2.5ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Sparge: 4ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Kettle: 3ml 75% Phosphoric

2/21/21-MO+Azacca. Always fruity and delicious.
Mash: 2.5ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Sparge: 4ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Kettle: 3ml 75% Phosphoric

2/6/21-Maris Otter+Comet (8.2%) I think I will be shooting for 50IBU for this recipe, whatever the hops used, as this is intended to be my SMaSH ale. I am still keeping a minimal amount of victory/amber/C40 in order to just round out flavors slightly. Infected! Poured onto the plants.

3/4G went into a separate fermenter with one seeded jalapeño to make chili beer. This was good.

**5/9/2020-Pilsner + Huell Melon (5.5%). So I was going to make a lager, but my cooling methods won't be sufficient given the temperatures lately. I am changing this recipe to fit a lager malt bill with Pale Ale/Strong Bitter hops and yeast. Adding Acid blend to lower ph, and putting this on the yeast of the previous IPA. Kegged & DH 5/17/2020. Interesting melon, not very bitter flavor.

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  • Last Updated: 2024-07-07 18:54 UTC