Rybrew Pale ale - Beer Recipe - Brewer's Friend

Rybrew Pale ale

177 calories 16.7 g
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ryland/James
Calories: 177 calories (Per )
Carbs: 16.7 g (Per )
Created: Thursday June 7th 2018
1.058
1.012
5.9%
66.8
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg American - Pale 2-Row4.5 kg Pale 2-Row 37 1.8 80.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.9%
0.30 kg American - Caramel / Crystal 20L0.3 kg Caramel / Crystal 20L 35 20 5.4%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose 46 0.5 5.4%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g colombus20 g colombus Hops Pellet 15.7 Boil 45 min 32.81 15.9%
18 g citra 13.418 g citra 13.4 Hops Pellet 13.4 Boil 20 min 16.63 14.3%
18 g Crosby Hop Farm - Denali18 g Denali Hops Pellet 14 Boil 20 min 17.37 14.3%
20 g Crosby Hop Farm - Denali20 g Denali Hops Pellet 14 Boil 0 min 15.9%
20 g citra 13.420 g citra 13.4 Hops Pellet 13.4 Boil 0 min 15.9%
15 g citra 13.415 g citra 13.4 Hops Pellet 13.4 Dry Hop 5 days 11.9%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 11.9%
126 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L 68deg Infusion -- 74.6 °C 60 min
5 L 76.5 Temperature -- 100 °C 10 min
17 L 76 Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.67 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirflock Fining Boil 15 min.
0.50 tsp Yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
19.1 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 328 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1tsp gypsum and 0.5tsp calcium chloride added to mash.
same added to sparge.

4 tete's lactic acid to mash came to pH5.1
2.5ml lactic acid to sparge?
Mash Chemistry and Brewing Water Calculator
 
Notes

Mashed for 60mins at 67.0 with 16 litres. Ended mash at 66c.

Mashed out with 7 litres boiling water and temp up to 79deg.
Start Sparge.

Loss to absorption is approx 1.1litre/KG so guess 6 litres. I intend to stop 2litres from end though hence 14L sparge water

got 28.5 litres of wort with a PB grav 0f 1.042. eff 74%

boiled for 45mins got to L take

View Count: 317
Brew Count: 0
Last Updated: 2018-06-09 08:40 UTC

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