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All Extract - Pale Ale

Method: Extract
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.018 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Briess Website
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Wednesday June 17th 2015

Original Gravity:

1.055

Final Gravity:

1.014

ABV (standard):

5.4%

IBU (tinseth):

39.3

SRM (morey):

6.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light	35	4	44.4%
3 lb	Liquid Malt Extract - Munich3 lb Liquid Malt Extract - Munich - (late boil kettle addition)	35	8	33.3%
2 lb	Dry Malt Extract - Light2 lb Dry Malt Extract - Light - (late boil kettle addition)	42	4	22.2%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Centennial1 oz Centennial Hops	Pellet	8.7	Boil	90 min	39.28	50%
1 oz	Centennial1 oz Centennial Hops	Pellet	8.7	Boil	0 min		50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Centennial (Pellet)		39.28	100%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Gypsum		Water Agt	Mash	90 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Boil for 90 minutes to get some caramelization.
Rehydrate yeast in 5oz of water.
About 16% of this recipe is munich malt
Pitch yeast in half cup of 80 degree for 15 mins and leave alone, then gently stir for 15 until a cream is created.

Brewed on 06/27/15 with a full 5.75-6 gallons in the fermenter. I calculated about 7.25 on my dip stick, but after adding 4 lbs of extract it went up to 7.75, and thats why I did a late addition.
Gravity read 13.1 brix (1.051) Pitched at 66.

06/28/15: There is a TON of activity with some krausen getting pushed out. Everything looks good so far.

07/01/15: Changed temp from 66 to 68.
07/02/15: Took it out to room temp.

Kegged on 07/16/15:
Full 5 gallons. Might have sucked up a few oz of trub, but overall went ok.
Refractometer: 6.3brix (1.011 SeanTerrill) 5% Alcohol.

09/07/15: The beer has smoothed out a lot and it's quite nice. There is a strong buttery (not diacetyl) quality to the beer that I attribute to the munich malt. Overall my family likes it and I think it's good... but not great.
An all grain version will follow.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2015-09-09 16:47 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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