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Brew5

Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Friday February 22nd 2019

Original Gravity:

1.053

Final Gravity:

1.009

ABV (standard):

5.8%

IBU (tinseth):

58.0

SRM (morey):

7.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	New Zealand - Ale Malt4 kg Ale Malt	37.4	3.05	94.1%
0.25 kg	New Zealand - Medium Crystal Malt0.25 kg Medium Crystal Malt	35.4	56.35	5.9%
4.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Citra20 g Citra Hops	Pellet	11	Boil	60 min	24.15	20%
20 g	Pacific Gem20 g Pacific Gem Hops	Pellet	15.4	Boil	60 min	33.81	20%
20 g	Goldings20 g Goldings Hops	Pellet	4.5	Hopback	10 min		20%
40 g	Citra40 g Citra Hops	Pellet	11	Dry Hop	10 days		40%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Citra (Pellet) 60 g Citra (Pellet) Hops	24.15	60%
20 g	Pacific Gem (Pellet) 20 g Pacific Gem (Pellet) Hops	33.81	20%
20 g	Goldings (Pellet) 20 g Goldings (Pellet) Hops		20%
100 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
11 L	Infusion	--	65 °C	90 min
14 L	Sparge	--	65 °C	60 min
Starting Mash Thickness: 3.1 L/kg

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 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

Friday 22/2/19.
Mash start at 10.00 at 65C 10-11 litres water.
Sparge started 1145 - 1250. slow capture with some grain coming through and taps fully open still slow. Collect 25 litres.
Gas on at 1400, boil achieved at 1445.
20gm Citra and 20gm Pacific Gem into boil.
Boil finished at 1645 add 20gms Goldings at flameout for 15 mins.
Start chill at 1645. 47C at 1711. 30C at 1750.
Start racking into fermenter at 1700 - 1900. 20 Litres at 1054 OG.
Hydrate 2 packets Safale US05 yeast in 250ml warm water at 1845 at 28C. Into fridge at 1915 at 18C. Pitch into wort at 1930 and stir vigorously.
A little more cloudy looking wort than usual. Fingers crossed.
Bubbling away early Saturday morning.
Still bubbling away nicely Tuesday 26th. Small taste test - nice.
40gms Citra added as dry hop 3/3.
500mls/ 2 tsp gelatine added over top of brew 12/3.
Bottled on 13/3 collect 19 litres - 24 x 750ml and 2 x 500ml. Tasting very nice, slightly cloudy.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-08-24 04:39 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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