Classic American Pale Ale - Beer Recipe - Brewer's Friend

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Classic American Pale Ale

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Gordon Strong
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Wednesday June 19th 2019
1.050
1.011
5.1%
17.7
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 92.3%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 2.6%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 5.1%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Leaf/Whole 15 Boil 15 min 14.92 12.5%
0.50 oz Centennial0.5 oz Centennial Hops Leaf/Whole 10 Boil 0 min 12.5%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 5 min 2.8 12.5%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 0 min 25%
1.50 oz Centennial1.5 oz Centennial Hops Leaf/Whole 10 Dry Hop Day 0 37.5%
4 oz / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO water. Treat Mash water with 1 tsp. calcium chloride. Sparge with RO water treated with 2 tsp phosphoric acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.66 14.6  
Mash volume with grains 4.44 17.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume 5.31 21.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 5.91 g | 23.6 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 8.97 35.9
Equipment Profile Used: System Default
 
Notes

Dough in using RO water until medium thickness mash. Treat mash water (see). Sparge slowly with 170f treated RO water (see). Collect 6 gallons. Bring wort to boil. After hot break add first hops. Boil 60 minutes. Allow wort to rest 5 minutes after turning off boil. Chill rapidly to 65f. Rack to fermenter. Oxygenate, pitch the yeast, ferment at 68f. After the yeast is mostly settled purge secondary fermenter with CO2, place the dry hops, rack the beer from primary. After one week rack to a keg and carbonate 2 to 2.5 volumes.

Variation: Add .5 lb orange blossom honey in the last 15 minutes of boil.

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  • Last Updated: 2019-06-20 00:04 UTC