British Pale Ale alla Tribute - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

British Pale Ale alla Tribute

121 calories 11.3 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Source: William
Calories: 121 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Monday October 31st 2022
1.040
1.008
4.2%
20.6
4.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,700 g Muntons - Maris Otter1700 g Maris Otter 38 2.3 76.4%
500 g Weyermann - Munich Type II (Dark)500 g Munich Type II (Dark) 37 10 22.5%
25 g Weyermann - Acidulated25 g Acidulated 27 3.4 1.1%
2,225 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Fuggles7 g Fuggles Hops Pellet 4.5 Boil at 100 °C 60 min 6.77 16.3%
7 g Fuggles7 g Fuggles Hops Pellet 4.5 Boil at 90 °C 30 min 5.2 16.3%
7 g Styrian Goldings7 g Styrian Goldings Hops Pellet 5.5 Boil 10 min 3 16.3%
7 g Aurora7 g Aurora Hops Pellet 8 Boil 10 min 4.36 16.3%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 4 Whirlpool at 80 °C 15 min 1.29 34.9%
43 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.50 tsp Irish Moss Fining Boil --
0.50 tsp Yeast Nutrient Other Boil --
3.50 g Ascorbic Acid Water Agt Primary --
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 49 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 76.2 g       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
11 liters mash
11 liters sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.13 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 8.1
Mash volume with grains 9.6
Grain absorption losses -2.2
Remaining sparge water volume (equipment estimates 14.9 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.9 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 14
Total: 21.1  
Equipment Profile Used: System Default
 
Notes

Heat Water to 78°C and add water salts
Remove 11 liters for the sparge.

Add grain slowly to avoid dough balls to 10 liters of water.
Mash grains at 67°C for 60 minutes.
Raise mash temperature to 76°C, hold for 10 minutes, then recirculate.
Run off wort and sparge with water hot enough to keep the grain bed around 76°C.

Boil time is 60 minutes.
Add 1/2 tsp irish moss and 1/2 tsp yeast nutriment
Add hops according to schedule.

Reduce temperature of boil to 85°C and then whirlpool the last Hops addition. Whirlpool for 15 minutes. Stop if temperature falls below 70°C.

Cool wort to 16°C and pitch Yeast. Voss Kveik or Nottingham.

Allow the yeast to rise to 20°C but do not go above. Once fermentation is done, cold crash at 6°C .

Bottle ferment

Last Updated and Sharing
 
598
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-03-03 16:24 UTC