Hazy Pale Ale - Beer Recipe - Brewer's Friend

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Hazy Pale Ale

175 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Read
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Friday February 22nd 2019
1.057
1.014
5.7%
37.3
4.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - American Ale Malt4.5 kg American Ale Malt 37.3 2.54 75%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.3%
0.50 kg New Zealand - Wheat Malt0.5 kg Wheat Malt 35.4 2.13 8.3%
0.50 kg Pineapple0.5 kg Pineapple 5.85 0 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g El Dorado20 g El Dorado Hops Pellet 15.7 Whirlpool 10 min 14.95 6.7%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Whirlpool 10 min 11.91 6.7%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool 10 min 10.48 6.7%
40 g El Dorado40 g El Dorado Hops Pellet 15.7 Dry Hop Day 7 13.3%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop Day 7 13.3%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop Day 7 13.3%
40 g El Dorado40 g El Dorado Hops Pellet 15.7 Dry Hop Day 4 13.3%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop Day 4 13.3%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop Day 4 13.3%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 16.4 L) 19.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 27 L) 30
Boil off losses -5.7
Post boil Volume 21.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 21
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Mash at 68oC for 60 minutes
Boil for 60 minutes with lactose at yeast nutrient added in final 10 minutes
Chill kettle to 80oC
Add whirlpool addition for 10 minutes then run off to fermenter
Dry hop at 1.025 (day 8)
Dry hop at FG (day 12)
Transfer to secondary and cold crash (day 14)
Transfer to kegs (day 17)

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  • Last Updated: 2019-03-17 07:43 UTC