Haus Pale Ale - Beer Recipe - Brewer's Friend

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Haus Pale Ale

156 calories 15 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Thursday April 2nd 2020
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1.051
1.011
5.3%
44.0
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Briess - Synergy Select Pilsen Malt2.5 kg Synergy Select Pilsen Malt 38.3 1.8 58.1%
1.30 kg Briess - Pale Ale Malt 2-Row1.3 kg Pale Ale Malt 2-Row 36.8 3.5 30.2%
1 g Briess - Goldpils Vienna Malt1 g Goldpils Vienna Malt 36.8 3.5 0%
0.50 kg Briess - Caramel Malt - 10L0.5 kg Caramel Malt - 10L 35.4 10 11.6%
4.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Cascade45 g Cascade Hops Pellet 5.6 Boil 60 min 31.19 56.3%
15 g Cascade15 g Cascade Hops Pellet 5.6 Boil 30 min 7.99 18.8%
10 g Cascade10 g Cascade Hops Pellet 5.6 Boil 15 min 3.44 12.5%
10 g Cascade10 g Cascade Hops Pellet 5.6 Boil 5 min 1.38 12.5%
80 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L single infusion 60m Infusion 67 °C 65 °C 60 min
13 L warm water batch to make up vol in kettle Batch Sparge 35 °C 35 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.3 L) 31.2
Mash volume with grains (equipment estimates 35.1 L) 34
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24 L) 21
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

https://www.homebrewtalk.com/forum/threads/bee-cave-brewery-haus-pale-ale.31793/

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.011
Boiling Time (Minutes): 60
IBU: 39
Color: 5 SRM
Single Infusion mash for 60 minutes at 67 degrees.
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees

Expecting a 7'c drop in the water temp when the grain in added.
Exactly 7'c drop (74 => 68), with vigorous whisking during grain addition
kettle has its insulation jacket + hat on and its outside on balcony.
after 40mins - 65.5'c (64 second time)
after 60m - 64.5
after bag removed:65.2
allowed 14cm (~7l) headspace in the boiler for the vol of the grain. will be made up with spargewater so strike volume [not critical - wrong. it is critical. I used less volume (5l less) and the sparging could not make up the volume without being very weak].
No mashout as I dont needto soften the sugars before sparge
[theoretically grain holds 400ml/kg]
sparge 1l @ 35'c - added bag a sqished it about (23l total now)
grav - 1.040
sparge 3l more @ 35
grav 1.038

Boiled using temp controller to ~40'c
Drained into fermenter (2' loss heat)
added yeast to 30'c water for 15m, stirred and added
OG1.050

second brew - sg~1.046 (guess - 1.044 pre-boil) moved 15m + 5m additions to flameout

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  • Last Updated: 2020-05-04 07:29 UTC