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Pale Ale/Cold IPA

Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)

Created: Sunday August 13th 2023

Original Gravity:

1.054

Final Gravity:

1.012

ABV (standard):

5.5%

IBU (tinseth):

50.5

SRM (morey):

3.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	United Kingdom - Maris Otter Pale6 lb Maris Otter Pale	38	3.75	37.5%
4 lb	Flaked Corn4 lb Flaked Corn	40	0.5	25%
6 lb	Briess - DME Pilsen Light6 lb DME Pilsen Light	43	2	37.5%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Centennial2 oz Centennial Hops	Pellet	10	Boil	60 min	37.07	33.3%
2 oz	Centennial2 oz Centennial Hops	Pellet	10	Aroma	10 min	13.44	33.3%
2 oz	Centennial2 oz Centennial Hops	Pellet	10	Dry Hop	0 days		33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Centennial (Pellet)		50.51	99.9%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.02 gal		Strike	150 °F	150 °F	60 min
9 gal		Sparge	165 °F	152 °F	15 min

Yeast

BSI - 3470 German Lager

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	46 - 54 °F	Starter:	No
Fermentation Temp:	58 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 530 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.23 psi Temp: 36 °F CO₂ Level: 2.5 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

Notes

Fridge temp to 58 degrees

Mash at 149 degrees for 60 minutes.
Bring to boil.
Add Bittering hops (60 Min)
At Flameout add Galaxy/Centennial hops. Whirlpool for 20-30 minutes.
5.Chill wort to 59 degrees and pitch yeast.
After high growth phase, roughly 70% attenuation (3-5 days), add dry hops.
At 85% - 90% attenuation, bring fridge temp to 68 degrees for diacetyl rest. Hold temp till 3 days at same gravity.
Rack and bring temp down 2 degrees per day till at least 50 degrees to cold condition. Cold crash if you prefer.
Notes
OG 1.061 - 1.063
FG 1.009 - 1.011
ABV 7%

Last Updated and Sharing

168

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Brews

Public: Yup, Shared
Last Updated: 2024-08-12 17:55 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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