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Pale Ale Kitchen sink

167 calories 16.5 g 375 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 9.98 liters (ending kettle volume)
Pre Boil Size: 12.98 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 78% (ending kettle)
Hop Utilization: 99%
Calories: 167 calories (Per 375ml)
Carbs: 16.5 g (Per 375ml)
Created: Monday September 28th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
0.81 kg OiO - Canadian 2-Row Malt0.806 kg Canadian 2-Row Malt 36.8 1.75 39.4%
183 g American - Caramel / Crystal 20L183 g Caramel / Crystal 20L 35 20 8.9%
100 g Munich - Light 10L100 g Munich - Light 10L 33 10 4.9%
55 g American - Caramel / Crystal 40L55 g Caramel / Crystal 40L 34 40 2.7%
198 g American - Victory198 g Victory 34 28 9.7%
20 g Weyermann - Acidulated20 g Acidulated 27 3.4 1%
60 g Briess - Carapils Malt60 g Carapils Malt 34.5 1.5 2.9%
140 g American - Caramel / Crystal 10L140 g Caramel / Crystal 10L 35 10 6.8%
30 g American - Caramel / Crystal 60L30 g Caramel / Crystal 60L 34 60 1.5%
454 g Briess - Pale Ale Malt 2-Row454 g Pale Ale Malt 2-Row 36.8 3.5 22.2%
2,046 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.70 g Columbus3.7 g Columbus Hops Pellet 17.3 Boil at 210 °C 60 min 18.16 13.4%
1.90 g Cascade1.9 g Cascade Hops Pellet 6.3 Boil at 210 °C 45 min 3.12 6.9%
2 g Cascade2 g Cascade Hops Pellet 6.3 Boil at 210 °C 30 min 2.75 7.2%
5 g Cascade5 g Cascade Hops Pellet 6.3 Boil at 210 °C 15 min 4.43 18.1%
5 g Cascade5 g Cascade Hops Pellet 6.3 Boil at 210 °C 5 min 1.78 18.1%
10 g Cascade10 g Cascade Hops Pellet 6.3 Boil at 210 °C 0 min 36.2%
27.60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Irish Moss Fining Boil 15 min.
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 g Epsom Salt Water Agt Mash 1 hr.
1.70 g Gypsum Water Agt Mash 1 hr.
0.05 ml Lactic acid Water Agt Sparge 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.3 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 76.4 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75.1 5.6 14 79.9 86.7 20.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.34 L Strike 69 °C 67 °C 60 min
8 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 6.3
Mash volume with grains 7.7
Grain absorption losses -2
Remaining sparge water volume 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 13
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 7.1 L) 10
Estimated amount in fermentor 10
Total: 15.9  
Equipment Profile Used: System Default
 
Notes


Consider changing Columbus to magnum or other but punch of columbus is satisfying. ( reduced from 3.8 to 3.7 at 60 min, and added .2gm of CaCl)

Some inventory cleaning here which paid off as final product was very balanced with subtle tastes of the different malts.

Original sparge used 8L but extract efficiency was not 80% as expected. Reduced to 7.25L sparge to compensate which I was able to achieve by holding back .75L on a hunch.

Sparge used Distiller water, with slight acidification.

Note: Used filtered tap for mash and distilled for sparge.

Last hop addition after wort cooled to 180F.

Tmp controlled in minifridge. Set to 68F via Inkbird.

After 7 days raised tmp to 70-72 for diacetyl

cooled gradually to 55F, 5 days prior to bottling. May try 50 next time. No issues with bottle conditions to achieve carbonation after 2 weeks using these temps.

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  • Last Updated: 2020-12-13 14:51 UTC