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Pale Ale

Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Craft Beer & Brewing Magazine - April/May 2018
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Sunday June 23rd 2019

Wild One

by gns5

OG: 1.058 FG: 1.012 ABV: 6.0% IBU: 67

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

58.2

SRM (morey):

4.0

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.18 lb	Canadian - Pale 2-Row7.18 lb Pale 2-Row	36	1.75	75.3%
1.33 lb	American - Vienna1.33 lb Vienna	35	4	13.9%
14.50 oz	American - White Wheat14.5 oz White Wheat	40	2.8	9.5%
1.90 oz	Weyermann - Acidulated1.9 oz Acidulated	27	3.4	1.2%
9.53 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.57 oz	Magnum0.57 oz Magnum Hops	Pellet	15	First Wort	60 min	39.47	8.7%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Whirlpool	0 min	18.73	15.2%
3 oz	Citra3 oz Citra Hops	Pellet	11	Dry Hop	0 days		45.7%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Dry Hop	0 days		30.4%
6.57 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.57 oz	Magnum (Pellet)	39.47	8.7%
3 oz	Mosaic (Pellet)	18.73	45.6%
3 oz	Citra (Pellet) 2.9999999931377 oz Citra (Pellet) Hops		45.7%
6.57 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal		Steeping	--	152 °F	60 min

Yeast

Imperial Yeast - A24 Dry Hop

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Medium
Optimum Temp:	64 - 74 °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

Method: dextrose Amount: 100 g Temp: 68 °F CO₂ Level: 2.45 Volumes

Target Water Profile

Regina, SK

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Distilled to Regina water 50:50.
Mash Chemistry and Brewing Water Calculator

Notes

Knock out and ferment at 69F until it reaches 1.016 then raise to 73F until it reaches final gravity. Drop to 60F and drop or harvest yeast then add dry hops and hold for 3 days at 60F.

Last Updated and Sharing

632

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Brews

Public: Yup, Shared
Last Updated: 2020-05-13 17:29 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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