DDH Pale Ale - Beer Recipe - Brewer's Friend

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DDH Pale Ale

163 calories 16.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Avenue Brews
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Thursday July 9th 2020
1.053
1.013
5.2%
22.0
4.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg American - Pale 2-Row2.8 kg Pale 2-Row 37 1.8 43.1%
2.70 kg United Kingdom - Oat Malt2.7 kg Oat Malt 28 2 41.5%
0.40 kg American - Wheat0.4 kg Wheat 38 1.8 6.2%
0.20 kg American - Caramel / Crystal 10L0.2 kg Caramel / Crystal 10L 35 10 3.1%
0.20 kg American - Carapils (Dextrine Malt)0.2 kg Carapils (Dextrine Malt) 33 1.8 3.1%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.1%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Loral20 g Loral Hops Pellet 11.75 Boil 15 min 14.49 9.1%
20 g Loral20 g Loral Hops Pellet 11.75 Whirlpool at 90 °C 0 min 3.63 9.1%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 0 min 3.86 9.1%
40 g idaho 740 g idaho 7 Hops Pellet 12.7 Dry Hop at 20 °C 3 days 18.2%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop at 20 °C 3 days 18.2%
40 g Idaho 740 g Idaho 7 Hops Pellet 12.7 Dry Hop at 20 °C 7 days 18.2%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop at 20 °C 7 days 18.2%
220 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Fining Boil 15 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.80 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 173 g       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 L Mash In Sparge 70 °C 67 °C 60 min
Mash Out Sparge -- 70 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.4 L) 36.4
Mash volume with grains (equipment estimates 39.7 L) 40.7
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22.2 L) 23
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.8 L) 22
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Chill wort to about 20C and rack into fermentor. Pitch yeast and rock carboy gently back and forth to introduce oxygen.

Ferment at 68ºF (20ºC) for about 7 days until fermentation is complete. Purge secondary carboy with CO2 then carefully rack into second carboy, leaving sediment behind.

Add dry hops slowly to secondary fermentor. Its essential to get that first dry hop addition in whilst yeast is active to gain biotransformation and add to the haze from the lush golden naked oats.

The second dry hop addition is to be done once FG is achieved and whilst lower the temp. Ensure you get at least 2 days hopping and then cold crash.

After 4 days with dry hops add priming sugar to bottles, rack beer into bottles, and cap.


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  • Last Updated: 2020-07-09 03:57 UTC