Cape Cannon Pale Ale - Beer Recipe - Brewer's Friend

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Cape Cannon Pale Ale

142 calories 12.3 g 330 ml
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Post Boil Gravity: 1.198 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Monday January 6th 2020
1.047
1.008
5.2%
31.3
5.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.20 kg American - Caramel / Crystal 15L0.2 kg Caramel / Crystal 15L 35 15 6.6%
0.15 kg German - Melanoidin0.15 kg Melanoidin 37 25 4.9%
0.20 kg German - Carapils0.2 kg Carapils 35 1.3 6.6%
2.50 kg Dry Malt Extract - Light2.5 kg Dry Malt Extract - Light 42 4 82%
3.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Chinook20 g Chinook Hops Pellet 13 Boil 60 min 21.92 18.2%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 25 min 6.15 13.6%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 10 min 3.21 13.6%
30 g Cascade30 g Cascade Hops Pellet 7 Boil 0 min 27.3%
30 g Cascade30 g Cascade Hops Pellet 7 Dry Hop 3 days 27.3%
110 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 165 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Moncton, NB, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 1 27 1 0 92.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 L Steeping 65 °C 65 °C 25 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 10 L) 9.9
Mash volume with grains (equipment estimates 10 L) 10.3
Grain absorption losses (steeping) -0.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 11.1 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 5
Top off amount 16
Going into fermentor 21
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 25.9  
Equipment Profile Used: System Default
 
Notes
  1. Measure a minimum of 11.5 litres of water to the kettle and heat the water.

  2. Once the temperature of the water has reached 65 C, place your nylon bag with the crushed specialty grains into the kettle. You will steep the grains for 25 minutes keeping the water between 65C-73C. Do not let the water get above 76C as this will extract astringent tannins from the grains. Following the 25 min steep, remove the bag, compost the grains, and wash the bag for future use.

  3. Bring the mixture to a boil. Once boiling, remove the kettle from the heat, and add the malt extract. Stir it in with your long handled spoon to prevent it from burning on the bottom of the kettle. Bring the mixture to a boil again.

  4. Once boiling, add the hops as per the times and weights in the recipe.

  5. During the boil, it is a good time to sterilize all of the fermentation equipment. The bucket, lid, air-lock, rubber stopper etc., must be sterilized properly.

  6. Once the 60 minutes is up, remove the wort from the heat and cool it to at least 27C as quickly as possible. This can be accomplished by using a special wort chiller (immersion chiller, counter-flow chiller or cold plate) or by simply placing the boil kettle (lid on) in an ice bath in the sink, bathtub or other container large enough.

  7. Once the wort is chilled, pour it in the fermentation bucket aggressively allowing for aeration (but being careful not to splash it on the floor!). Next, if necessary, add cold water to top up to 20 litres of water.

  8. At this time you may take a sample of wort and using the hydrometer measure the original gravity (OG). This will help you determine the alcohol content after fermentation has ended.

  9. Now is the time to add the yeast. If using yeast from a pouch use sterile scissors to cut it open and add it to the wort. Ensure you have followed the instructions for the yeast. Now stir the wort vigorously using the long handled spoon to aerate the wort. This will ensure there is enough oxygen for the yeast. Fermentation will occur the best for this yeast between 18-23°C.

  10. Fermentation will begin within 48 hours. After 4-7 days the krausen will break up. At this point leave the fermenting wort in the primary container for the remainder of the fermentation period. Allow the wort to ferment for 2 weeks minimum.

  11. Following fermentation, it is time to bottle or keg. Be sure to sterilize all of the equipment needed before beginning (bottles and caps or a keg, bottling wand, racking cane, tubing, long handled spoon, bottling bucket).

  12. In order to carbonate your beer in the bottle you need to prime the batch. Measure two cups of water into a small pot and add 165 g of the remaining DME sugar. Boil for 5 minutes to sterilize. Add the boiled syrup to your bottling bucket, and transfer (rack) the beer into this bucket. Gently mix the beer to ensure the syrup is evenly distributed throughout the beer. You DO NOT want to aerate the beer.

  13. Now take a second gravity reading, this will be your final gravity (FG) and can be used with your OG to calculate alcohol percentage.

  14. Transfer the beer from the bottling bucket into your bottles. Allow 2-3 weeks for carbonation / conditioning.

  15. Once conditioned you can store the beer in cool or cold storage. When your patience has reached its limits, open a cold beer, pour into a clean glass and leave the layer of sediment in the bottom of the bottle. Sit back and enjoy!
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  • Last Updated: 2020-02-06 19:26 UTC