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Wheat Extra Pale Ale

10861 calories 989.3 g 20 qt
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 10861 calories (Per 20qt)
Carbs: 989.3 g (Per 20qt)
Created: Tuesday November 22nd 2022
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Cascade Pale Ale

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OG: 1.055 FG: 1.014 ABV: 5.4% IBU: 34

1.062
1.012
6.6%
38.3
9.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 66.7%
3 oz Caramel / Crystal 60L3 oz Caramel / Crystal 60L 34 60 1.8%
5 oz Belgian - Biscuit5 oz Biscuit 35 23 3%
3 lb Briess - DME Bavarian Wheat3 lb DME Bavarian Wheat 44.6 3 28.6%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Helga0.4 oz Helga Hops Pellet 6 Boil 60 min 8.61 9.1%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Hop Stand at 180 °F 25 min 18.38 68.2%
1 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)1 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Hop Stand at 180 °F 25 min 11.28 22.7%
4.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Orange Marmalade Other Whirlpool 25 min.
3 oz 1-Grapefruit Peel Lg Flavor Whirlpool 25 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
59 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.27 psi       Temp: 34 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Columbia, MS
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 6 16 11 17 60
Added 1 teaspoon calcium chloride and 1/4 tsp epsom salt to brewing water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Sacc. Infusion 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.88 g | 31.5 qt) 8.21 32.8  
Mash volume with grains (equipment estimates 7.88 g | 31.5 qt) 8.81 35.2  
Grain absorption losses (steeping) -0.94 -3.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 8.21 32.8
Equipment Profile Used: System Default
 
Notes

This was a quick ‘I’m familiar with these ingredients so I know it’ll work’ brew I made to keep the beer flowing. I’m expecting a big pale ale/small ipa drinkable beer.

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  • Last Updated: 2022-11-30 03:04 UTC