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Classic American Pale Ale

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Gordon Strong
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Wednesday June 19th 2019

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

17.7

SRM (morey):

5.2

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	92.3%
0.25 lb	American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L	35	20	2.6%
0.50 lb	Belgian - CaraVienne0.5 lb CaraVienne	34	20	5.1%
9.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Columbus0.5 oz Columbus Hops	Leaf/Whole	15	Boil	15 min	14.92	12.5%
0.50 oz	Centennial0.5 oz Centennial Hops	Leaf/Whole	10	Boil	0 min		12.5%
0.50 oz	Cascade0.5 oz Cascade Hops	Leaf/Whole	7	Boil	5 min	2.8	12.5%
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	7	Boil	0 min		25%
1.50 oz	Centennial1.5 oz Centennial Hops	Leaf/Whole	10	Dry Hop	Day 0		37.5%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Columbus (Leaf/Whole)	14.92	12.5%
2 oz	Centennial (Leaf/Whole)	0	50%
1.50 oz	Cascade (Leaf/Whole)	2.8	37.5%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Sparge	--	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
RO water. Treat Mash water with 1 tsp. calcium chloride. Sparge with RO water treated with 2 tsp phosphoric acid.
Mash Chemistry and Brewing Water Calculator

Notes

Dough in using RO water until medium thickness mash. Treat mash water (see). Sparge slowly with 170f treated RO water (see). Collect 6 gallons. Bring wort to boil. After hot break add first hops. Boil 60 minutes. Allow wort to rest 5 minutes after turning off boil. Chill rapidly to 65f. Rack to fermenter. Oxygenate, pitch the yeast, ferment at 68f. After the yeast is mostly settled purge secondary fermenter with CO2, place the dry hops, rack the beer from primary. After one week rack to a keg and carbonate 2 to 2.5 volumes.

Variation: Add .5 lb orange blossom honey in the last 15 minutes of boil.

Last Updated and Sharing

563

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Brews

Public: Yup, Shared
Last Updated: 2019-06-20 00:04 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:

Buck S

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Classic American Pale Ale

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