Perfect Grillin' Pale Ale - Beer Recipe - Brewer's Friend

Perfect Grillin' Pale Ale

168 calories 16.9 g
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 72% (brew house)
Source: HG Brewing
Calories: 168 calories (Per )
Carbs: 16.9 g (Per )
Created: Wednesday May 14th 2014
1.051
1.012
5.1%
30.5
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Liquid Malt Extract - Light6.5 lb Liquid Malt Extract - Light 35 4 75.9%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 11.7%
13 oz American - Carapils (Dextrine Malt)13 oz Carapils (Dextrine Malt) 33 1.8 9.5%
4 oz American - Pale Ale4 oz Pale Ale 37 3.5 2.9%
8.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 17.21 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 13.24 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 28 days 33.3%
3 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Mash grains -- -- 155 °F 45 min
0.5 gal Rinse grains, boil, add liquid malt, boil, start hop schedule. Sparge -- 168 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Just use filtered water and add the Gypsum..this will be perfect for this pale ale.
Mash Chemistry and Brewing Water Calculator
 
Notes

Before mashing, toast the 4 oz. of Pale Malt at 350 degrees for 15 minutes, crush, and steep with other listed grains.

Ferment at 68 for 2 weeks, then transfer to secondary and dry hop. Condition cool (50-55) for 3 to 4 weeks.

Add Gelatin (optional for clarification) and cold crash 3 days prior to bottling. Bottle and age at 55-60 for 3 weeks. Chill 3 days, enjoy!!

A very pale, golden ale with lots of hop aroma. This beer is light in body and mild in flavor, making it seem hoppier than it really is. There are also notes of crackers, bread, toast, and grain.

A perfect summer grilling house beer...

View Count: 1577
Brew Count: 0
Last Updated: 2014-05-14 12:50 UTC

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