New England Pale Ale: Ella Dorado - Beer Recipe - Brewer's Friend

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New England Pale Ale: Ella Dorado

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Grant Tickle
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday July 25th 2021
1.053
1.013
5.3%
11.0
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Extra Pale Maris Otter4 kg Extra Pale Maris Otter 37.5 2 74.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.3%
0.50 kg Weyermann - Pale Wheat0.5 kg Pale Wheat 36 2 9.3%
0.20 kg Crisp Malting - Rice Hulls0.2 kg Rice Hulls 0.5 1.31 3.7%
0.20 kg Crisp Malting - Flaked Torrified Oats0.2 kg Flaked Torrified Oats 33 3.2 3.7%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Azacca (15 AA)20 g Azacca (15 AA) Hops Leaf/Whole 11.86 Boil 5 min 5.15 7.5%
20 g El Dorado (15.7 AA)20 g El Dorado (15.7 AA) Hops Leaf/Whole 13.48 Boil 5 min 5.86 7.5%
20 g Azacca (15 AA)20 g Azacca (15 AA) Hops Leaf/Whole 11.86 Boil 0 min 7.5%
20 g El Dorado (15.7 AA)20 g El Dorado (15.7 AA) Hops Leaf/Whole 13.48 Boil 0 min 7.5%
20 g Ella (14.8 AA)20 g Ella (14.8 AA) Hops Leaf/Whole 11.9 Boil 0 min 7.5%
10 g Azacca (15 AA)10 g Azacca (15 AA) Hops Leaf/Whole 11.86 Whirlpool at 75 °C 30 min 3.8%
30 g El Dorado (15.7 AA)30 g El Dorado (15.7 AA) Hops Leaf/Whole 13.48 Whirlpool at 75 °C 30 min 11.3%
10 g Ella (14.8 AA)10 g Ella (14.8 AA) Hops Leaf/Whole 11.9 Whirlpool at 75 °C 30 min 3.8%
50 g Azacca (15 AA)50 g Azacca (15 AA) Hops Leaf/Whole 11.86 Dry Hop 3 days 18.9%
30 g El Dorado (15.7 AA)30 g El Dorado (15.7 AA) Hops Leaf/Whole 13.48 Dry Hop at 75 °C 3 days 11.3%
35 g Ella (14.8 AA)35 g Ella (14.8 AA) Hops Leaf/Whole 11.9 Dry Hop at 75 °C 3 days 13.2%
265 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 g Gypsum / 47.9 Grams Water Agt Mash --
0.80 g Epsom Salt / 1700 Grams Water Agt Mash --
2.90 g Magnesium Chloride / 990 Grams Water Agt Mash --
0.80 g Canning Salt Water Agt Mash --
0.90 g Chalk / 178.7 Grams Water Agt Mash --
1.60 g Lactic acid Water Agt Mash --
2.60 g Calcium Chloride (anhydrous) / 1.8 Kilograms Water Agt Mash --
1.60 g Gypsum / 47.9 Grams Water Agt Sparge --
0.80 g Epsom Salt / 1700 Grams Water Agt Sparge --
2.90 g Magnesium Chloride / 990 Grams Water Agt Sparge --
0.80 g Canning Salt Water Agt Sparge --
2.60 g Calcium Chloride (anhydrous) / 1.8 Kilograms Water Agt Sparge --
 
Yeast
Lallemand - Lalbrew New England
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 155.5 g       Temp: 18 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Ashbeck
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.95 L Strike 72.4 °C 67 °C 60 min
15.95 L Fly Sparge 76 °C 76 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 17.6 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.5 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 21.3 L) 22
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.8 L) 21
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

125.9G dextrose monohydrate in 17L keg for 2.6Vol CO2

2.4g / 330ml
3.7g / 500ml
5.6g / 750ml

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  • Last Updated: 2021-07-30 09:31 UTC