Koala Pale Ale - Beer Recipe - Brewer's Friend

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Koala Pale Ale

135 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25.3 liters (ending kettle volume)
Pre Boil Size: 30.3 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Misiak
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Sunday January 20th 2019
1.044
1.011
4.3%
33.4
5.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 2%
2.70 kg Viking - Pale Ale Malt2.7 kg Pale Ale Malt 37 2.6 54%
1 kg Viking - Munich Dark Malt1 kg Munich Dark Malt 33 8.5 20%
0.90 kg Viking - Wheat Malt0.9 kg Wheat Malt 38 2.5 18%
0.30 kg Viking - Caramel 30 Malt0.3 kg Caramel 30 Malt 34 11.8 6%
5 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Warrior5 g Warrior Hops Pellet 15.6 Boil 60 min 8.82 9.1%
25 g Amarillo25 g Amarillo Hops Pellet 9.1 Boil 20 min 15.58 45.5%
25 g Amarillo25 g Amarillo Hops Pellet 9.1 Whirlpool at 80 °C 15 min 8.99 45.5%
55 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
3 g Yest nutrients Water Agt Boil 5 min.
6 g Gelatin Fining Primary 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carbonation       Amount: 14 PSI at 7 C       CO2 Level: 2.50 Volumes
 
Target Water Profile
Marianka
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 194
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike water temp at 74C Infusion -- 68 °C 60 min
Mash Out Infusion -- 78 °C 10 min
15.3 L Fly Sparge -- 68 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.5
Mash volume with grains 15.8
Grain absorption losses -5
Remaining sparge water volume 23.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 30.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 24.5 L) 25.3
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 25.2
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Fining:

The most common use rate for gelatin is 1g of gelatin for each 3.8L of beer. 6g per 23L

Dissolve the gelatin in 60ml of water per gram of gelatin. Using this rate it takes 5 grams of gelatin dissolved in 300ml of water to dose a 25L batch of homebrew.

To dissolve and rehydrate the gelatin powder sprinkle it onto the cool water and give it a gentle initial mix then allow it to rest for 15-30 minutes depending on how patient you are.

After allowing it to “bloom”, stir the mixture together until you don’t see any more solids.

Heat the solution on the stove top or in the microwave until it is at least 70C. If using a microwave heat slowly in bursts and check temperature.

Pour the mixture into the already cold fermenter (<10C minimum, <2C even better) and agitate if possible to disperse the mixture a little better in the beer.

Let the fermenter rest cold for 2-3 days or longer then rack to bottles or a keg.

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  • Last Updated: 2019-01-30 06:26 UTC