Summer Ale - Beer Recipe - Brewer's Friend

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Summer Ale

196 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Monday June 22nd 2020
1.059
1.016
5.7%
33.2
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Briess - Brewers Malt 2-Row6.5 lb Brewers Malt 2-Row 37 1.8 59.1%
2.75 lb American - Pilsner2.75 lb Pilsner 37 1.8 25%
1 lb Rice Syrup Solids1 lb Rice Syrup Solids - (late boil kettle addition) 37 1 9.1%
4 oz Briess - Carapils Malt4 oz Carapils Malt 34.5 1.5 2.3%
8 oz United Kingdom - Maris Otter Pale8 oz Maris Otter Pale 38 3.75 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade (7 AA)1 oz Cascade (7 AA) Hops Pellet 3.8 Boil 60 min 12.45 25.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 3.8 Boil 30 min 9.57 25.8%
1 oz Mandarina Bavaria (8.5 AA)1 oz Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Whirlpool at 180 °F 5 min 3.82 25.8%
0.88 oz Amarillo (8.6 AA)0.88 oz Amarillo (8.6 AA) Hops Pellet 8.6 Dry Hop 3 days 22.7%
3.88 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 60 min
3.5 gal Fly Sparge -- 175 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.28 g | 17.1 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.46 g | 21.9 qt) 5 20  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Mash crushed grains in about 2.8 gallons of water at 122˚F for 30 minutes. Raise temperature to 152˚F and mash for one hour. Lauter and sparge to collect about six gallons of wort in the boil kettle. Boil for an hour, adding hops according to schedule. Chill wort and transfer to a clean, sanitized fermenter. Pitch yeast and ferment at 68˚F. Dry hop with Amarillo hops in the secondary fermenter. Bottle or keg with a target carbonation of 2.6 vols CO2

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  • Last Updated: 2020-09-30 03:42 UTC