William's Pale Ale - Beer Recipe - Brewer's Friend

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William's Pale Ale

162 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Wednesday May 17th 2023
1.052
1.018
4.5%
42.9
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.95 kg Gladfield - Ale Malt5.95 kg Ale Malt 37.4 2.8 99.2%
50 g New Zealand - Dark Chocolate Malt50 g Dark Chocolate Malt - (late mash tun addition) 32.7 659.9 0.8%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pacific Jade25 g Pacific Jade Hops Pellet 13 Boil 60 min 35.51 21.7%
45 g Rakau45 g Rakau Hops Pellet 10.5 Whirlpool at 68 °C 15 min 3.78 39.1%
45 g Nectaron45 g Nectaron Hops Leaf/Whole 10 Whirlpool at 68 °C 15 min 3.6 39.1%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Protafloc Fining Boil 5 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.78 bar       Temp: 10 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion 75 °C 69 °C 60 min
10 L Fly Sparge 75 °C 75 °C 5 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.9
Mash volume with grains 25.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16.3 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 25
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

Ferment in primary at 21C for three weeks. No secondary required.

Keg at 10C with 2.0 vols CO2.

Allow two weeks in the keg for green flavors to subside, then serve.

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  • Last Updated: 2023-05-17 08:26 UTC