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American Pale Ale

Method: BIAB
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25.64 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)

Created: Monday April 15th 2024

Original Gravity:

1.055

Final Gravity:

1.011

ABV (standard):

5.8%

IBU (tinseth):

39.8

SRM (morey):

8.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Canadian - Pale 2-Row3.5 kg Pale 2-Row	36	1.75	62.5%
1,300 g	Rahr - White Wheat1300 g White Wheat	39.1	3.2	23.2%
300 g	Caramel / Crystal 60L300 g Caramel / Crystal 60L	34	60	5.4%
0.20 kg	Rice Hulls0.2 kg Rice Hulls	0	0	3.6%
300 g	OiO - Toasted Wheat Flakes300 g Toasted Wheat Flakes	34	1	5.4%
5,600 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	BC Centennial10 g BC Centennial Hops	Pellet	7.6	Boil at 97 °C	75 min	12.41	9.8%
12.50 g	Citra12.5 g Citra Hops	Pellet	12.3	Boil at 97 °C	35 min	19.91	12.2%
20 g	Cascade20 g Cascade Hops	Pellet	6.6	Boil at 102 °C	10 min	7.48	19.5%
60 g	Cascade60 g Cascade Hops	Pellet	6.6	Boil at 102 °C	0 min		58.5%
102.50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	BC Centennial (Pellet) 10 g BC Centennial (Pellet) Hops	12.41	9.8%
12.50 g	Citra (Pellet) 12.5 g Citra (Pellet) Hops	19.91	12.2%
80 g	Cascade (Pellet) 80 g Cascade (Pellet) Hops	7.48	78%
102.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 L		Infusion	68 °C	65 °C	60 min
2 L		Sparge	65 °C	65 °C	15 min

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
0.75 g	Salt	Water Agt	Mash	1 hr.
2.25 g	Irish Moss	Fining	Boil	20 min.

Yeast

Lallemand - Lalbrew New England

Amount:	22 Grams	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: MapleSyrup Amount: 125.2 g Temp: 20 °C CO₂ Level: 2.2 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

BIAB :
Mash 60min at 65C
Rinse 15min at 65
Remove bag and squeeze

Boil to 97C, add hop 1, wait 40min
Add hop 2, wait 15 min
Add Irish Moss, wait 10min
Increase to 102C, add hop 3, wait 10min

Add hop 4 and start cooling, wait for wort to reach 23C transfer to fermenters and pitch rehydrated yeast (200ml water + 22g +15min at 30C to 35C)

Original gravity 1.051

Wait 10 days
Cold crash at 4C for 3 days and bottle it.

Final gravity 1.011
5.38% ABV