First Pale Ale - Beer Recipe - Brewer's Friend

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First Pale Ale

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Otter Creek Pale Ale clone
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Saturday July 18th 2020
1.052
1.012
5.2%
25.9
6.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg German - Pale Ale4.1 kg Pale Ale 39 2.3 91%
0.24 kg German - CaraHell0.235 kg CaraHell 34 11 5.2%
0.17 kg German - Caramel Wheat0.17 kg Caramel Wheat 34 46 3.8%
4.51 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Cascade35 g Cascade Hops Pellet 5.2 Boil 60 min 25.92 50%
35 g Cascade35 g Cascade Hops Pellet 6.2 Dry Hop 4 days 50%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2.50 ml Phosphoric acid Water Agt Mash 1 hr.
1.50 ml Phosphoric acid Water Agt Sparge 1 hr.
0.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
15 L Sparge Infusion 72.6 °C 66.6 °C --
10 L Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 16.8 L) 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 28.4  
Equipment Profile Used: System Default
 
Notes

https://byo.com/recipe/otter-creek-pale-ale-clone/

Brew day 20.7.20

Dry hop

Mash grains at 153 °F (67 °C) for 45 minutes. Slowly sparge mash with 170 °F (77 °C) water to collect about 6.5 gallons (24.6 L). Boil for 90 minutes total adding the first hop addition after 30 minutes.

Add Irish moss, boil 15 more minutes and remove from heat. Put wort in primary fermenter when cooled to around 70 °F (21 °C), then pitch the yeast.

Ferment from 68 to 70 °F (20-21 °C) until complete (about 10 days). Transfer to secondary with the Cascade dry hops and drop the temperature to 36° to 40° F (2-4 °C). (For more dry-hop advice, check out this article.)

Leave the hops in the beer for at least two days. Age the beer in the bottle or keg for 10 days or more.

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  • Last Updated: 2020-07-29 19:20 UTC