Procrastination Pale - Beer Recipe - Brewer's Friend

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Procrastination Pale

188 calories 15.8 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 50 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Behemoth Brewing NZ
Calories: 188 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Friday January 31st 2020
1.062
1.010
6.9%
0.0
9.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg New Zealand - American Ale Malt5.4 kg American Ale Malt 37.3 2.54 81.2%
0.50 kg Gladfield - Vienna Malt0.5 kg Vienna Malt 37.4 3.45 7.5%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 7.5%
0.25 kg Bestmalz - BEST Caramel Pils0.25 kg BEST Caramel Pils 37 2.43 3.8%
6.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Yakima Chief Hops - Citra LupuLN2 (Cryo)30 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 23.1 Boil 0 min 10%
30 g El Dorado30 g El Dorado Hops Pellet 12.6 Boil 0 min 10%
30 g Galaxy30 g Galaxy Hops Pellet 18 Boil 0 min 10%
70 g Yakima Chief Hops - Citra LupuLN2 (Cryo)70 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 23.1 Dry Hop 5 days 23.3%
70 g El Dorado70 g El Dorado Hops Pellet 12.8 Dry Hop 5 days 23.3%
70 g Galaxy70 g Galaxy Hops Pellet 18 Dry Hop 5 days 23.3%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 90 min.
0.25 tbsp Potassium Metabisulphite Water Agt Mash 90 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
11 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 15 min.
6 g Yeast Nutrient Water Agt Boil 15 min.
0.50 tsp Brewtan B Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -1.07 bar       Temp: 2 °C       CO2 Level: 0 Volumes
 
Target Water Profile
Pale Ale - Bru'n Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 18 25 55 300 110
11 g Gypsum
3 g Epsom
2 g Calcium chloride
3 g Chalk
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Infusion 72 °C 69 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.8 L) 36.1
Mash volume with grains (equipment estimates 40.1 L) 40.4
Grain absorption losses -6.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 28.5
Boil off losses -4.8
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Volume into fermentor 23
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Batch #2 - 8/4/21 (Eff.: 70%, Att.: 87 %, ABV: 6.8%)

  • Mash vol.: 31 L, Pre-boil vol.: 28.5 L, Batch vol.: 23 L
    Subs.: - Gladfield Vienna (500g) in for German Vienna (500g)
  • Yeast switch to (x2) US-05 from San Diego Super
  • Boil time cut to 50 min from 60.
    12/4/21 - SG:1016
    13/4/21 - SG:1009
    15/4/21 - SG:1009, cooled to 10C for cool dry hop.
    18/4/21 - Kegged and carbed after 24hr cold crash at 1C.
    Made for a friends party, it came out way strong than expected, higher eff. and atten.

    Batch #1 - 02/02/20 (Eff.: 65 %, Att.: 79.5 %, ABV: 5.2 %)
  • Mash vol.: 31 L, Pre-boil vol.: 27.5 L, Batch vol.: 24 L
  • Forgot to get Hallertau Blanc (25 g) for flame out, upped the other hops to 30 g each from 25 g.
  • OG: 1052 (refract. & Tilt)
  • This one was a slow start on the ferment, taking over 24 hrs to bubble.
    04/02/20 - SG: 1042 (Tilt)
    05/02/20 - SG: 1019 (Tilt) Huge drop overnight!
    08/02/20 - Dry hopped with remaining 70 g of each hop rather than 50 g from recipe, using nylon mesh hop sock. Ferm temp up to 20.5 C.
    11/02/20 - FG: 1012, cold crashed to 1.5 C
    15/02/20 - Kegged and carbed at 30 PSI for 2:45 min.

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  • Last Updated: 2021-04-18 05:45 UTC