Session IPA/Pale Ale

164 calories 15.2 g
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Daniel Langmaid
Calories: 164 calories (Per )
Carbs: 15.2 g (Per )
Created Saturday June 25th 2016
1.050
1.010
5.2%
56.0
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 57.3%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 31.3%
1 lb American - White Wheat1 lb White Wheat 40 2.8 10.4%
1.50 oz German - Acidulated Malt1.5 oz Acidulated Malt 27 3.4 1%
9.59 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Magnum0.35 oz Magnum Hops Leaf/Whole 15.5 Boil 60 min 19.82 5.3%
1.25 oz Mount Hood1.25 oz Mount Hood Hops Leaf/Whole 6.8 Boil 10 min 11.26 18.9%
1 oz Citra1 oz Citra Hops Pellet 12.7 Whirlpool at 212 °F 15 min 8.65 15.2%
1 oz Nugget1 oz Nugget Hops Pellet 15.1 Whirlpool at 212 °F 15 min 10.28 15.2%
1 oz Centennial1 oz Centennial Hops Pellet 8.8 Whirlpool at 212 °F 15 min 5.99 15.2%
2 oz Centennial2 oz Centennial Hops Pellet 8.8 Dry Hop 5 days 30.3%
6.60 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15 qt Infusion 150 °F 75 min
26 qt Sparge 168 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 258 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bru'n Water Yellow Dry
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 10 6 46 98 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed 6/28/16. Yeast is actually Hansen Blend WLP0075 from white labs. Strike was about 168 and I ended up with a at about 156F. Had to cool down with recirculating a gallon and topping off with a quart of cool water. I cut the sparge at 2 brix and had to top off with 3/4 gal of water to hit the right amount. In kettle efficiency was very high at 92% (1.040). Efficiency was a bit better than expected so it's more probably going to be more like a traditional lower abv IPA. Chilling took quite a while again so I might want to look into that. I had to chill the wort down a bit more in the bath which leveled out at about 63F is lower than I had wanted. 6/29/16 by morning it had risen up to about 64F so I cooled it a little and by evening it was that same temperature. Temp was at about 66F in the morning so I cooled it and by the evening it has reached 66F. 6/30 and 7/1 brew was between 66 and 62F. 7/2 it's sitting at 65F, and I am going to let it rise up naturally now. Tested gravity and biofined on 7/12, beer was very clear. Beer is good but turned out a bit more bitter and less aromatic than expected.

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Brew Count: 0
Last Updated: 2016-08-01 16:11 UTC

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