Wolf Pack American Pale Ale 50L - Beer Recipe - Brewer's Friend

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Wolf Pack American Pale Ale 50L

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 57.5 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday October 23rd 2019
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OG: 1.057 FG: 1.016 ABV: 5.4% IBU: 48

1.061
1.014
6.2%
53.0
7.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.20 kg New Zealand - Ale Malt12.2 kg Ale Malt 37.4 3.05 91%
670 g New Zealand - Toffee Malt670 g Toffee Malt 38.8 5.33 5%
530 g New Zealand - Light Crystal Malt530 g Light Crystal Malt 35.4 31.98 4%
13,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Pacific Gem14 g Pacific Gem Hops Pellet 15.4 Boil 60 min 11.59 2.3%
75 g Amarillo75 g Amarillo Hops Pellet 8.6 Boil 10 min 11.43 12.2%
50 g Centennial50 g Centennial Hops Pellet 10 Boil 10 min 8.86 8.1%
75 g Simcoe75 g Simcoe Hops Pellet 12.7 Boil 10 min 16.88 12.2%
75 g Amarillo75 g Amarillo Hops Pellet 8.6 Hopback at 20 °C 10 min 1.29 12.2%
50 g Centennial50 g Centennial Hops Pellet 10 Hopback at 20 °C 10 min 1 8.1%
75 g Simcoe75 g Simcoe Hops Pellet 12.7 Hopback at 20 °C 10 min 1.91 12.2%
150 g Citra150 g Citra Hops Pellet 11 Dry Hop 3 days 24.4%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop 3 days 8.1%
614 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Gypsum Water Agt Mash 0 min.
10 g Epsom Salt Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
8 g Whirlfloc Water Agt Boil 10 min.
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 262 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
Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 50 275 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L Mash In Infusion 20 °C 65 °C 120 min
Mash Out Infusion 65 °C 75 °C 10 min
30 L Sparge Sparge 75 °C 65 °C 90 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.62 L. Suggest reducing initial water volume to 45.4 L and adding 14.22 L sparge/top-off.  
Strike water volume at mash thickness of 2 L/kg 26.8
Mash volume with grains (equipment estimates 34.6 L) 35.6
Grain absorption losses -13.4
Remaining sparge water volume (equipment estimates 47.1 L) 45
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.6 L) 57.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 50
Hops absorption losses (hopback) -1
Top off amount 1
Going into fermentor 50
Total: 71.8  
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

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  • Last Updated: 2019-11-24 07:04 UTC