5:33 Pale Ale - Beer Recipe - Brewer's Friend

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5:33 Pale Ale

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Saturday May 9th 2020
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1.060
1.015
6.0%
28.9
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 75.5%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 18.9%
0.30 kg United Kingdom - Dextrine Malt0.3 kg Dextrine Malt 33 1.8 5.7%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
41 g Citra41 g Citra Hops Pellet 13.7 Whirlpool at 84 °C 25 min 9.36 31.5%
60 g Chinook60 g Chinook Hops Pellet 11.8 Whirlpool at 84 °C 25 min 11.8 46.2%
29 g Columbus29 g Columbus Hops Leaf/Whole 16 Whirlpool at 84 °C 25 min 7.73 22.3%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 17.7 L) 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 27
Boil off losses -5.7
Post boil Volume (equipment estimates 21.7 L) 22
Hops absorption losses (whirlpool, hop stand) -0.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.4 L) 21
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

5g citra added during sparge immediately after mash.

boiled 60 mins with no hop addition.

Reduced temp to 78 degrees. Whirlpool addition of hops.

100ml lactose late edition
.

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  • Public: Yup, Shared
  • Last Updated: 2020-05-10 16:49 UTC