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Bandymas Nr 97 25/02/08

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29.68 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 12L)
Carbs: 19.3 g (Per 12L)

Created: Friday February 7th 2025

Pale Ale 23L

by Black Hops

OG: 1.045 FG: 1.009 ABV: 4.8% IBU: 34

Young Henry's Newtowner Clone (full)

OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 27

Midtbrygg Sommer Ale

by Midtbrygg

OG: 1.052 FG: 1.010 ABV: 5.5% IBU: 34

Original Gravity:

1.057

Final Gravity:

1.014

ABV (standard):

5.7%

IBU (tinseth):

29.2

SRM (morey):

6.1

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	Bestmalz - BEST Pilsen3 kg BEST Pilsen	37	1.9	46.5%
2.10 kg	Castle Malting - Chateau Pale Ale Malt2.1 kg Chateau Pale Ale Malt	36.8	4	32.5%
0.50 kg	Viking - Munich Light0.5 kg Munich Light	36	6	7.7%
0.50 kg	Viking - Dextrine Malt0.5 kg Dextrine Malt	33	1.8	7.7%
0.20 kg	Viking - Caramel 50 Malt(20L)0.2 kg Caramel 50 Malt(20L)	34	20	3.1%
0.16 kg	Viking - Wheat Malt0.155 kg Wheat Malt	38	2.5	2.4%
6.46 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Perle30 g Perle Hops	Leaf/Whole	8.2	Boil	30 min	18.78	16.7%
30 g	Perle30 g Perle Hops	Lupulin Pellet	8.2	Boil	10 min	9.75	16.7%
20 g	Perle20 g Perle Hops	Leaf/Whole	8.2	Boil	1 min	0.7	11.1%
50 g	Hops Direct - Citra50 g Citra Hops	Pellet	11.8	Dry Hop (High Krausen)	3 days		27.8%
50 g	Hops Direct - Citra50 g Citra Hops	Pellet	11.8	Dry Hop	7 days		27.8%
180 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Perle (Leaf/Whole) 50 g Perle (Leaf/Whole) Hops	19.48	27.8%
30 g	Perle (Lupulin Pellet) 30 g Perle (Lupulin Pellet) Hops	9.75	16.7%
100 g	Hops Direct - Citra (Pellet) 100 g Citra (Pellet) Hops	0	55.6%
180 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17 L		Strike	45 °C	42 °C	5 min
		Infusion	42 °C	53 °C	15 min
		Infusion	53 °C	63 °C	80 min
			63 °C	72 °C	10 min
	mash out		72 °C	78 °C	5 min
Starting Mash Thickness: 2.8 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Irish Moss	Fining	Boil	10 min.
4 g	Chalk	Water Agt	Mash	1 hr.
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.
3 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST

Amount:	20 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	0	0	75	90	250
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-02-09 13:26 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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