Garth Pale x2v2 - Beer Recipe - Brewer's Friend

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Garth Pale x2v2

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Garth Brews
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Tuesday May 12th 2020
1.047
1.009
5.1%
31.2
5.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 70%
1 kg American - Munich - Light 10L1 kg Munich - Light 10L 33 10 10%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 10%
1 kg Gladfield - Wheat Malt1 kg Wheat Malt 38.8 2.13 10%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Boil 60 min 18.29 7.2%
80 g Cascade80 g Cascade Hops Pellet 7 Whirlpool at 80 °C 30 min 4.02 23.2%
80 g Vic Secret80 g Vic Secret Hops Pellet 15.5 Whirlpool at 80 °C 30 min 8.9 23.2%
80 g Cascade80 g Cascade Hops Pellet 7 Dry Hop 3 days 23.2%
80 g Vic Secret80 g Vic Secret Hops Pellet 15.5 Dry Hop 3 days 23.2%
345 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
16 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
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) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.11 bar       Temp: 3 °C       CO2 Level: 3 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
40 L Strike -- 72 °C --
Infusion 74 °C 67 °C 60 min
20 L Sparge 67 °C 77 °C 15 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.63 L. Suggest reducing initial water volume to 45.4 L and adding 7.23 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 36.5
Mash volume with grains 43.1
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 27 L) 24.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.6 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 46.8 L) 48
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47.2 L) 46
Total: 60.9  
Equipment Profile Used: System Default
 
Notes


Start whirlpool hops at 90 C and let cool to no lower than 80 C.
Split dry hop in 2 stages: first at ~50% of ferment, second 3 days before cold crash.

Notes:

  • Last batch introduced 20% Munich. Was too much. Dropping to 10%.
  • Switching from flaked wheat to wheat malt as we have no flaked and a large bag of malt
  • Switching from Warrior to Simcoe, get a little pine thrown in there.
  • Dropping the overall amount of salt additions (seemed way too high in previous recipes) and switching from malty to hoppy.
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  • Last Updated: 2020-05-17 00:32 UTC