James Pale Ale V0.1 - Beer Recipe - Brewer's Friend

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James Pale Ale V0.1

156 calories 15.2 g 375 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 11.01 liters (ending kettle volume)
Pre Boil Size: 14.01 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (ending kettle)
No Chill: 5 minute extended hop boil time
Hop Utilization: 96%
Calories: 156 calories (Per 375ml)
Carbs: 15.2 g (Per 375ml)
Created: Sunday November 22nd 2020
1.045
1.010
4.7%
34.8
7.7
5.3
14.88
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,300 g OiO - Canadian 2-Row Malt1300 g Canadian 2-Row Malt $ 0.00 / g
$ 5.72 		36.8 1.75 64.2%
410 g Weyermann - Pale Ale410 g Pale Ale $ 0.00 / g
$ 1.80 		39 3 20.2%
145 g Briess - Caramel Malt - 60L145 g Caramel Malt - 60L $ 0.00 / g
$ 0.64 		35.4 60 7.2%
70 g American - Carapils (Dextrine Malt)70 g American - Carapils (Dextrine Malt) $ 0.00 / g
$ 0.32 		33 1.8 3.5%
50 g Briess - Caramel Malt - 40L50 g Caramel Malt - 40L $ 0.00 / g
$ 0.22 		35.4 40 2.5%
50 g German - Acidulated Malt50 g German - Acidulated Malt $ 0.00 / g
$ 0.23 		27 3.4 2.5%
2,025 g / $ 8.93
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Yakima Chief Hops - Hallertau Magnum (11.6 AA) / 5 Grams4 g Yakima Chief Hops - Hallertau Magnum (11.6 AA) / 5 Grams Hops $ 0.10 / g
$ 0.40 		Pellet 11.6 Boil at 99 °C 60 min 11.91 8.5%
5 g Perle (5.2 AA) / 7 Grams5 g Perle (5.2 AA) / 7 Grams Hops $ 0.10 / g
$ 0.50 		Pellet 5.2 Boil at 99 °C 30 min 5.43 10.6%
5 g US - Amarillo VGXP01 Cryo LupuLN2 (16.1 AA) / 14 Grams Amarillo%25252520cryo5 g US - Amarillo VGXP01 Cryo LupuLN2 (16.1 AA) / 14 Grams Amarillo%25252520cryo Hops $ 0.21 / g
$ 1.06 		Lupulin Pellet 16.1 Boil 10 min 10.07 10.6%
5 g Yakima Chief Hops - Cascade (6.3 AA) / 6 Grams5 g Yakima Chief Hops - Cascade (6.3 AA) / 6 Grams Hops $ 0.10 / g
$ 0.50 		Pellet 6.3 Boil at 99 °C 10 min 3.94 10.6%
10 g Cascade10 g Cascade Hops $ 0.09 / g
$ 0.89 		Pellet 5.6 Whirlpool at 95 °C 0 min 1.83 21.3%
10 g Cascade10 g Cascade Hops $ 0.09 / g
$ 0.89 		Pellet 5.6 Whirlpool at 85 °C 0 min 1.58 21.3%
8 g Amarillo VGXP01 Cryo LupuLN28 g Amarillo VGXP01 Cryo LupuLN2 Hops $ 0.21 / g
$ 1.70 		Lupulin Pellet 16.1 Dry Hop at 19 °C 5 days 17%
47 g / $ 5.94
 
Other Ingredients
Amount Name Cost Type Use Time
2.51 g Irish Moss Fining Boil 15 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.80 g Gypsum Water Agt Mash 1 hr.
0.50 ml Lactic acid Water Agt Sparge 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.40 g Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Water Agt Boil 30 min.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium-Low
Optimum Temp:
16 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.12 bar       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 7 20 75 100 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.6 L Strike 73 °C 67 °C 60 min
8.87 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.16 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 6.4
Mash volume with grains 7.7
Grain absorption losses -2
Remaining sparge water volume 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 8.2 L) 11
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 10.9
Total: 16.9  
Equipment Profile Used: System Default
 
Notes

Using BIAB for mash, with batch sparge. Sparge involves moving the bag to 76CF water 2 times, with 5 minute immersions, drip draining, and a firm but not aggressive squeeze on final drip.

Omega Labs OYL-004 West Coast Ale yeast, 2nd generation.

Replaced 22g of cascade 4 day dry hop, with Amarillo.

Will try to bag hops to reduce heavy trub from dry hopping.

Ferment at 19C, raise to 22C before ferm complete to ensure full attenuation and to facilitate diacetyl rest.

Revisiting recipe after reading about need to at no chilll time due to whirlpooling. Only 5 min raised IBU's by 5 which explains unexpected bitterness in final product. Must allow for this in future brews.

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  • Last Updated: 2021-07-11 16:36 UTC