Wolf Pack American Pale Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Wolf Pack American Pale Ale

1 calories 0.1 g 1.25 ml
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Saturday October 19th 2019
Similar Recipes

Maris otter - Citra SMASH

by Mikklan

OG: 1.054 FG: 1.009 ABV: 5.9% IBU: 44

Wolf Pack Supercharger

by Wolf Pack Brewing

OG: 1.056 FG: 1.009 ABV: 6.1% IBU: 51

Midtbrygg Påskeøl 2016

by Midtbrygg

OG: 1.047 FG: 1.008 ABV: 5.1% IBU: 43

1.067
1.021
6.0%
50.6
7.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 kg New Zealand - Ale Malt5.6 kg Ale Malt 37.4 3.05 91%
310 g New Zealand - Toffee Malt310 g Toffee Malt 38.8 5.33 5%
245 g New Zealand - Light Crystal Malt245 g Light Crystal Malt 35.4 31.98 4%
6,155 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 30 min 13.8 3.8%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil 10 min 10.18 11.5%
20 g Centennial20 g Centennial Hops Pellet 10 Boil 10 min 7.89 7.7%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Boil 10 min 15.04 11.5%
20 g Centennial20 g Centennial Hops Pellet 10 Hopback at 20 °C 10 min 0.87 7.7%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Hopback at 20 °C 10 min 1.66 11.5%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Hopback at 20 °C 10 min 1.12 11.5%
70 g Citra70 g Citra Hops Pellet 11 Dry Hop at 100 °C 3 days 26.9%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Dry Hop 3 days 7.7%
260 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
4 g Whirlfloc Water Agt Boil 10 min.
2.50 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
2 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
14 - 18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.85 bar       Temp: 20 °C       CO2 Level: 2.45 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
17 L Mash In Infusion 73 °C 67 °C 60 min
9 L Mash Out Infusion 67 °C 76 °C 10 min
14 L Sparge Sparge 76 °C 65 °C 40 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.5
Mash volume with grains (equipment estimates 22.1 L) 22.5
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 20.6 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 30.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Hops absorption losses (hopback) -0.4
Top off amount 0.4
Going into fermentor 23
Total: 37.6  
Equipment Profile Used: System Default
 
Notes

Paul Wicksteeds Recipe which is based on details that Mike Nielson from Panhead gave him.
https://www.youtube.com/watch?v=eiZ9dmgQ-p8
https://www.youtube.com/watch?v=MoNmWwlnIEI - Tony Yates on Electric Brewery System

Gladfield American Ale, Toffee and Light Crystal Malts
91% Ale Malt
5% Caramel Malt (10ebc fully crystallized malt)
4% Caramel Malt (50ebc)

Mash to achieve 1.056 - 1.012 with WPL001 or WPL810
1.5g/L each Amarillo and Simcoe @ 10 minutes and whirlpool
1g/L Centennial @ 10 minutes and whirlpool

Clean Bittering hops (Pacific Jade or Magnum) to take total IBU's to 50

Dry Hops
3g/L Citra and 1g/L Simcoe around 3 days

Ferment at 18 degrees

Further information is also here:
http://www.cellardweller.net/index.php/en/forum/american-ale/541-panhead-super-charger-apa?limitstart=0

Mash In Add 16.37 l of water at 72.7 C 66.7 C 60 min
Mash Out Add 8.61 l of water at 94.8 C 75.6 C 10 min

Sparge: Fly sparge with 13.98 l water at 75.6 C

A cleaner ferment might bring out the hop and malt a bit more.
A tip from Kelly Ryan is to try a hybrid yeast - a California common - less esters and pulls out hops more.
I thought the bittering hop was a touch harsh which changed the mouthfeel slightly - think Bryan suggests Simone as already in the recipe.
Panhead use pacific jade from memory - other option for USA pale ales is magnum (my pref).
Just gives a smoother cleaner bitterness as a bittering addition. Simcoe can be a little harsh.

Consider longer ferment (at least 2 weeks), plenty of yeast, and a temp raise to 22 for the last few gravity points.


Mash at 65C for 60 minutes
Mash-Out at 75C
Sparge at 75C until preboil volume hits 28L
90 minute boil
Ferment 18-20C

Alternative Yeast to US-05 - White Labs - California Ale Yeast WLP001 or WLP810 San Francisco Lager Yeast

Last Updated and Sharing
 
705
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-01 08:51 UTC