El Camino Real Pale Ale - Beer Recipe - Brewer's Friend

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El Camino Real Pale Ale

162 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Reevesie
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Friday November 1st 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.70 lb Thomas Fawcett - Maris Otter Pale Ale Malt8.7 lb Maris Otter Pale Ale Malt 38 2.65 84.3%
0.25 lb Briess - Caramel Malt - 40L0.25 lb Caramel Malt - 40L 35.4 40 2.4%
0.25 lb American - Victory0.25 lb Victory 34 28 2.4%
0.25 lb United Kingdom - Amber0.25 lb Amber 32 27 2.4%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.4%
10 oz Black Rock - Light Malt Extract10 oz Light Malt Extract 36 2.8 6.1%
10.32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Cascade0.4 oz Cascade Hops Leaf/Whole 7 Boil 60 min 10.13 5.3%
0.40 oz Old Mission0.4 oz Old Mission Hops Leaf/Whole 4.3 Boil 60 min 6.22 5.3%
0.75 oz Chinook0.75 oz Chinook Hops Leaf/Whole 13 Boil 15 min 17.51 9.9%
2 oz Comet2 oz Comet Hops Leaf/Whole 11 Whirlpool at 170 °F 20 min 9.89 26.5%
2.50 oz Medusa2.5 oz Medusa Hops Leaf/Whole 3 Whirlpool at 170 °F 20 min 3.37 33.1%
1 oz Old Mission1 oz Old Mission Hops Leaf/Whole 4.3 Whirlpool at 170 °F 20 min 1.93 13.2%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.5 Whirlpool at 170 °F 20 min 0.79 6.6%
7.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each FermCapS Water Agt Boil 60 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
5 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 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
3.25 gal Mash Strike 163F Strike 152 °F 149 °F 60 min
3.75 gal Sparge Batch Sparge 160 °F 165 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.24 17  
Mash volume with grains 5.02 20.1  
Grain absorption losses -1.21 -4.9  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 3.17 12.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 6.78 g | 27.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.23 g | 20.9 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.28 g | 21.1 qt) 5 20  
Total: 7.41 29.6
Equipment Profile Used: System Default
 
Notes

9/25/23-Grain Bill changed to 8#MO, .25@Amber, Victory, C40, Carapils. Homegrown hops are: .4oz Cascade@60, .4oz Old Mission@60, .75oz Chinook@15, 2oz Comet@WP170, 2.5oz Medusa@WP170, 1oz Old Mission@WP170, .5oz Saaz@WP170. Water Adj Mash: 4g Gypsum, 4g Epsom, 3g CaCl, 1g Baking Soda, 2.5ml Phosphoric. Water Adj. Sparge: 1ml Phosphoric. Efficiency dropped to 61%, need to get rid of dough balls and need a more efficient sparge I think. Very clear wort.

11/18/19-Recipe adjusted for what happened. 1# 2-row and 1/2# wheat toasted in oven a week in advance. I wanted a lower temp mash for higher attenuation and drier beer, but the amount of grain is lower and so it probably didn’t absorb as much heat as I expected based on other batches of higher ABV, so it still mashed in higher than planned. 1.4oz Shaddock@60, 1oz Shaddock@WP190, 1oz Old Mission@WP190, 1oz Shaddock@DH, 1oz Old Mission@DH.

I have never done all whole hops before, not sure if that is what throws the gravity off or not. In any case, I’ll at least know what these hops taste like (I grow them at home) and it’ll be a session beer which is what I was shooting for anyway.

I plan on moving to keg at day 2 of primary fermentation for dry hopping and spunding. I will keep it at room temp for a week or so and then put on gas for 1-2 days while chilling for Thanksgiving.

New Pale Ale Recipe using home grown aroma hops.

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  • Last Updated: 2023-10-01 04:18 UTC