Pal23 - Beer Recipe - Brewer's Friend

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Pal23

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday February 17th 2020
1.057
1.014
5.5%
131.3
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 4%
1 lb Belgian - Caramel Pils1 lb Caramel Pils 34 8 4%
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 80%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 8%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 4%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 60 min 32.11 20%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 30 min 27.14 20%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool 0 min 68.66 10%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 0 min 3.43 10%
1.99 oz Centennial1.99 oz Centennial Hops Pellet 10 Dry Hop 0 days 19.9%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 0 days 20%
9.99 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Whirlfloc Water Agt Boil --
3 g Calcium Chloride (anhydrous) Water Agt Mash --
6 g Gypsum Water Agt Mash --
0.30 tsp Epsom Salt Water Agt Mash --
1 tbsp Lactic acid Water Agt Mash --
2 tbsp Lactic acid Water Agt Mash --
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 1116 B cells required
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 1116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.87 psi       Temp: 68 °F       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
8 gal Infusion -- -- --
6 gal Batch Sparge 180 °F 145 °F 60 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.65 gal (6.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.94 gal (51.75 qt). Suggest reducing initial water volume to 10 gal (40 qt) and adding 0.94 gal (3.75 qt) sparge/top-off. 10.94 43.8  
Strike water volume at mash thickness of 1.75 qt/lb 10.94 43.8  
Mash volume with grains 12.94 51.8  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume 6.44 25.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.65 g | 54.6 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 12.35 g | 49.4 qt) 12 48  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 11.93 47.7  
Total: 17.38 69.5
Equipment Profile Used: System Default
"Pal23" Blonde Ale beer recipe by BrockO. All Grain, ABV 5.53%, IBU 131.34, SRM 4.27, Fermentables: (Maris Otter Pale, Caramel Pils, Pale 2-Row, Rolled Oats, Acidulated Malt) Hops: (Centennial, Citra) Other: (Whirlfloc, Calcium Chloride (anhydrous), Gypsum, Epsom Salt, Lactic acid)
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  • Last Updated: 2020-02-17 16:51 UTC