Brew3 Pale Ale - Beer Recipe - Brewer's Friend

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Brew3 Pale Ale

173 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 105 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Tuesday January 22nd 2019
1.053
1.010
5.7%
52.1
6.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 94.1%
0.25 kg New Zealand - Light Crystal Malt0.25 kg Light Crystal Malt 35.4 31.98 5.9%
4.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 11 Boil at 100 °C 90 min 24 15.8%
45 g Mosaic45 g Mosaic Hops Pellet 12.5 Hopback at 100 °C 30 min 28.13 47.4%
35 g Citra35 g Citra Hops Pellet 11 Hopback at 100 °C 30 min 36.8%
95 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 67 °C 310 min
12 L Sparge -- 67 °C 30 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13.2
Mash volume with grains 16
Grain absorption losses -4.3
Remaining sparge water volume 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 25
Boil off losses -10
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 15 L) 20
Hops absorption losses (hopback) -0.4
Estimated amount in fermentor 19.6
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

Start Mash 0830
4kg Gladfield Ale Malt
250gm Gladfield Grystal Malt
1 tsp Epsom salts into HLT after boil from prev night
1 tsp Gypsum as above
68 C Initial Mash temp
62 C at 11.00 ( had to go Doctor and Brew Shop for hops, yeast )
Mash time 3 hr 40 mins
Add extra water ( 2-3l ) to bring up to 64 C
Sparge start 12.10 - 13.10
Collect 20 l to start boil whilst keep collecting into pot another 5 l and add to near boil.
Bottled 1.2.19
Boil start 12.45 boiling at 13.10
15 gm Citra pellets added at near start of boil
End Boil at 1500 add 45 gm Mosaic 35gm Citra steep until 15.30
Chill Start 1530 - 27 C at 16.30 and 25 C at 16.45
Start run off into fermenter at 1655 - 1800
Yeast sprinkled into starter wort at 1655
Yeast starter pitched at 1800 at 25 c - starter going well
O.G. 1054
Warm day inside Studio 25-27 C
Chill from boil to 25 C 1.25 hrs

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  • Last Updated: 2019-02-03 04:00 UTC