Pacific Jade Pale Ale

141 calories 15 g
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: James Bird
Calories: 141 calories (Per )
Carbs: 15 g (Per )
Created Sunday September 20th 2015
1.046
1.012
4.6%
53.1
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 2.3 85.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10.6%
0.20 kg United Kingdom - Crystal 30L0.2 kg Crystal 30L 34 30 4.3%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Pacific Jade15 g Pacific Jade Hops Leaf/Whole 13.8 Boil 60 min 25.12 7.5%
43 g Pacific Jade43 g Pacific Jade Hops Pellet 13.8 Whirlpool at 95 °C 20 min 14.13 21.5%
42 g Pacific Jade42 g Pacific Jade Hops Pellet 13.8 Whirlpool at 85 °C 10 min 13.8 21%
100 g Pacific Jade100 g Pacific Jade Hops Pellet 13.8 Dry Hop 5 days 50%
200 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 L Sacc rest Infusion -- 66 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc Tablet Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=485WXHX
Mash Chemistry and Brewing Water Calculator
 
Notes

Sat 19th September 2015 - 1.6L starter on stir plate using overbuilt yeast from previous batch. After 24 hrs split 0.55L into a separate flask to save for next time. Crashed the remaining 1L for brewday.

Sunday 20th September 2015 - 29L at 70oC. Mash temp 66.4oC. Stirred after 20 mins = 64.6oC. 40 mins stirred again = 63.5oC. 60 mins = 63.5oC.

20L at 1.046. Finished chilling in keezer to 18oC before pitching decanted yeast starter.

Wed 30th Sept 2015 - Transferred to dry hop keg

Sun 4th October 2015 - transferred to serving keg

View Count: 1399
Brew Count: 0
Last Updated: 2015-10-04 18:01 UTC

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