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First Pale Ale

Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Otter Creek Pale Ale clone
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)

Created: Saturday July 18th 2020

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

25.9

SRM (morey):

6.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.10 kg	German - Pale Ale4.1 kg Pale Ale	39	2.3	91%
0.24 kg	German - CaraHell0.235 kg CaraHell	34	11	5.2%
0.17 kg	German - Caramel Wheat0.17 kg Caramel Wheat	34	46	3.8%
4.51 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Cascade35 g Cascade Hops	Pellet	5.2	Boil	60 min	25.92	50%
35 g	Cascade35 g Cascade Hops	Pellet	6.2	Dry Hop	4 days		50%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Cascade (Pellet) 35 g Cascade (Pellet) Hops	25.92	50%
35 g	Cascade (Pellet) 35 g Cascade (Pellet) Hops		50%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L	Sparge	Infusion	72.6 °C	66.6 °C	--
10 L		Sparge	--	--	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
2.50 ml	Phosphoric acid	Water Agt	Mash	1 hr.
1.50 ml	Phosphoric acid	Water Agt	Sparge	1 hr.
0.50 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	16 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 86 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 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

Notes

https://byo.com/recipe/otter-creek-pale-ale-clone/

Brew day 20.7.20

Dry hop

Mash grains at 153 °F (67 °C) for 45 minutes. Slowly sparge mash with 170 °F (77 °C) water to collect about 6.5 gallons (24.6 L). Boil for 90 minutes total adding the first hop addition after 30 minutes.

Add Irish moss, boil 15 more minutes and remove from heat. Put wort in primary fermenter when cooled to around 70 °F (21 °C), then pitch the yeast.

Ferment from 68 to 70 °F (20-21 °C) until complete (about 10 days). Transfer to secondary with the Cascade dry hops and drop the temperature to 36° to 40° F (2-4 °C). (For more dry-hop advice, check out this article.)

Leave the hops in the beer for at least two days. Age the beer in the bottle or keg for 10 days or more.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-07-29 19:20 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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