pale ale franky vincent - Beer Recipe - Brewer's Friend

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pale ale franky vincent

148 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 148 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Sunday January 17th 2021
1.048
1.013
4.6%
40.2
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 80%
0.75 kg United Kingdom - Wheat0.75 kg Wheat 37 2 15%
0.25 kg Weyermann - Caramunich Type 20.25 kg Caramunich Type 2 34 45 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g chinook15 g chinook Hops Pellet 10.2 Boil 60 min 18.09 11.5%
25 g Fuggles (4.5 AA)25 g Fuggles (4.5 AA) Hops Pellet 4.2 Boil 15 min 6.16 19.2%
25 g Motueka (7 AA)25 g Motueka (7 AA) Hops Pellet 6 Boil 15 min 8.8 19.2%
35 g Fuggles (4.5 AA)35 g Fuggles (4.5 AA) Hops Pellet 4.2 Whirlpool 10 min 3.2 26.9%
30 g Motueka (7 AA)30 g Motueka (7 AA) Hops Pellet 6 Whirlpool 10 min 3.91 23.1%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Protafloc Fining Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 15 min.
1 kg passion fruit purée Other Secondary 4 days
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
pH 5.8 mash
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.5
Mash volume with grains (equipment estimates 10.5 L) 10.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 27.4 L) 24.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 23
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

pale ale base with added passion fruit purée (1kg) during 2nd fermentation. Cold temperature for fermenting (scotland winter): 14-16°.
OG: 1.050 and FG: 1.012
pH after 2nd fermentation:

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  • Public: Yup, Shared
  • Last Updated: 2021-01-26 17:19 UTC