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How to Pale Ale

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 17.04 gallons
Post Boil Size: 5.04 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.182 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)

Created: Tuesday December 22nd 2020

Original Gravity:

1.059

Final Gravity:

1.020

ABV (standard):

5.2%

IBU (tinseth):

0.0

SRM (morey):

4.2

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
31 lb	US - Pale 2-Row31 lb Pale 2-Row	37	1.8	87%
1.55 lb	Briess - Rye Malt1.55 lb Rye Malt	36.8	3.7	4.3%
1.55 lb	American - White Wheat1.55 lb White Wheat	40	2.8	4.3%
1.55 lb	Haus Malts - Triticale1.55 lb Triticale	30	3	4.3%
35.65 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
3.10 oz	Mosaic3.1 oz Mosaic Hops	Pellet	12.5	Boil	0 min	10%
12.40 oz	Mosaic12.4 oz Mosaic Hops	Pellet	12.5	Dry Hop	7 days	40%
7.75 oz	Citra7.75 oz Citra Hops	Pellet	11	Dry Hop	7 days	25%
7.75 oz	Galaxy7.75 oz Galaxy Hops	Pellet	14.25	Dry Hop	7 days	25%
31 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15.50 oz	Mosaic (Pellet)	0	50%
7.75 oz	Citra (Pellet) 7.7499999822724 oz Citra (Pellet) Hops		25%
7.75 oz	Galaxy (Pellet)		25%
31 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11.1 gal		Infusion	166 °F	152 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
18.60 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.55 oz	BSG - Fermax Yeast Nutrient	Other	Mash	15 min.
3.88 tsp	irish moss	Fining	Mash	15 min.

Yeast

Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST

Amount:	3.10 Each	Cost:
Attenuation (avg):	65%	Flocculation:	Low
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 298 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 Volumes

Target Water Profile

Distilled

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Bring 7.5 gallons of water to a stable 152ºF (66.5ºC) in your boil kettle. Add 5 gallons 152F water, malt, and 6g calcium chloride to Mash Tun and steep for 30 min or until conversion is complete.

Bring remaining 2.5 gallons of water to 170F (76.5ºC) for sparge water.

Vorlauf, runoff into 2nd kettle, and sparge 2.5 gallons. Collect 6 gallons of wort.

Bring wort to a gentle rolling boil for 60 minutes. Add yeast nutrient and irish moss with 15 min left in boil and 1oz Mosaic hops at the boil’s completion.

Chill wort to about 70ºF (21ºC) and rack into 5 gallon carboy using siphon. Pitch yeast and rock carboy gently back and forth to introduce oxygen.

Ferment at 68ºF (20ºC) for about 7 days until fermentation is complete. Purge secondary carboy with CO2 then carefully rack into second carboy, leaving sediment behind.

Add dry hops slowly to secondary carboy. If foaming occurs wait for it to go down and continue adding dry hops.

After 4 days with dry hops add priming sugar to bottles, rack beer into bottles, and cap.

Let bottles sit at 70F (21ºC) for 1-2 weeks and then enjoy!

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-02-27 11:22 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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