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American Pale Ale

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO site
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Sunday February 14th 2016

Original Gravity:

1.048

Final Gravity:

1.012

ABV (standard):

4.7%

IBU (tinseth):

44.5

SRM (morey):

5.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	American - Pale 2-Row8.5 lb Pale 2-Row	37	1.8	91.9%
0.25 lb	American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L	35	20	2.7%
0.50 lb	Belgian - CaraVienne0.5 lb CaraVienne	34	20	5.4%
9.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Columbus0.5 oz Columbus Hops	Pellet	15	Boil	60 min	31.27	12.5%
0.50 oz	Centennial0.5 oz Centennial Hops	Pellet	10	Boil	15 min	10.35	12.5%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	7	Boil	5 min	2.91	12.5%
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil	0 min		25%
1.50 oz	Centennial1.5 oz Centennial Hops	Pellet	10	Dry Hop	4 days		37.5%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Columbus (Pellet)	31.27	12.5%
2 oz	Centennial (Pellet)	10.35	50%
1.50 oz	Cascade (Pellet)	2.91	37.5%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
2.89 gal	Infusion	--	152 °F	60 min
5.11 gal	Fly Sparge	--	170 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	campden	Water Agt	Boil	1 hr.
1 tsp	irish moss	Fining	Boil	7 min.
1 tsp	calcium chloride	Water Agt	Mash	1 hr.
2 tsp	phosphoric acid	Water Agt	Other	1 hr.

Yeast

Wyeast - American Ale II 1272

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	High
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 169 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Step by Step
Mill grains and dough-in using RO water until a medium thickness mash is achieved. Treat mash with 1 tsp calcium chloride. Hold mash at 152 °F (67 °C) until conversion is complete. Sparge slowly with 170 °F (77 °C) RO water treated with 2 tsp phosphoric acid, collecting 6 gallons (22.7 L). Bring wort to a boil.

After the hot break, add the first charge of bittering hops. Boil for 60 additional minutes, adding the other hops per the hopping schedule. Allow the wort to rest for 5 minutes, then chill rapidly to 65 °F (18 °C). Rack to fermenter, leaving break material behind. Oxygenate, pitch the yeast, and ferment at 68 °F (20 °C). Fermentation should be done in less than a week, but don't rush it.

After the yeast has mostly settled, prepare a secondary fermenter (carboy). Blow in some CO2 to displace any oxygen, add the dry hops and rack the fermented beer on top of the dry hops, minimizing splashing. Leave the beer in contact with the hops for a week.

Rack to a keg and force carbonate, or rack to a bottling bucket, add priming sugar and bottle. Target a carbonation level of 2 to 2.5 volumes.

Variation: Add 0.5 lb (0.45 kg) Orange Blossom honey in the last 15 min of the boil.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-02-21 15:35 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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