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The Pasty Punch Pale Ale

Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ripper Ales
Rating:

5.00 (1 Review)

Calories: 150 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)

Created: Friday May 15th 2015

Original Gravity:

1.050

Final Gravity:

1.006

ABV (standard):

5.8%

IBU (tinseth):

38.5

SRM (morey):

12.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6 kg	Munich - Light 10L6 kg Munich - Light 10L		33	10	100%
6 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Yakima Valley Hops - Citra10 g Citra Hops	Pellet	12.3	Boil	60 min	16.4	5%
20 g	Yakima Valley Hops - Citra20 g Citra Hops	Pellet	12.3	Boil	10 min	11.89	10%
20 g	Yakima Valley Hops - Citra20 g Citra Hops	Pellet	12.3	Boil	2 min	2.77	10%
50 g	Simcoe50 g Simcoe Hops	Pellet	13.1	Boil	2 min	7.39	25%
50 g	Simcoe50 g Simcoe Hops	Pellet	13.1	Dry Hop	3 days		25%
50 g	Citra50 g Citra Hops	Pellet	12.3	Dry Hop	3 days		25%
200 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Yakima Valley Hops - Citra (Pellet) 100 g Citra (Pellet) Hops	31.06	50%
100 g	Simcoe (Pellet) 100 g Simcoe (Pellet) Hops	7.39	50%
200 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	64 °C	--
Starting Mash Thickness: 3 L/kg

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 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

Mash in at 65 degrees.

You will have to research how much strike water you require for 6kg of malt in the robobrew.

Once 60 - 90 min mash is complete you will need to sparge (Rinse the grains with sparge water @ 70 degrees).

You will probably need to sparge until you hit about 25-27L of wort, you dont know the evaporation rate so you will need to estimate so that you finish with at least 23L of wort.

I recommend Niall joining the robobrew facebook page as they will be able to help out with the measurements of water etc.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-12-24 03:34 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

Other Brewers Who Brewed This Recipe:

Di99er

Discussion about this recipe:

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Speckled Pig • 05/18/2016 at 01:45am

5 of 5

this beer turned out fantastic! many tasters have said it very similiar to the Coopers Best Extra Stout, slightly sweeter on the nose. Similiar thin body to the CES which is most likely due to the addition of brown sugar.

I have put aside two cases of this beer to let age.

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