Cellarmaker Mt. Nelson Pale Ale - Beer Recipe - Brewer's Friend

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Cellarmaker Mt. Nelson Pale Ale

173 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 78 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Monday May 29th 2023
1.053
1.010
5.6%
29.5
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 90.1%
14 oz Proximity - Malted Oats14 oz Malted Oats 29.9 2.5 7.9%
3.50 oz American - Caramel / Crystal 15L3.5 oz Caramel / Crystal 15L 35 15 2%
177.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Simcoe0.4 oz Simcoe Hops Pellet 12.7 Boil 30 min 13.84 4.6%
2.30 oz Nelson Sauvin2.3 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 185 °F 30 min 15.66 26.4%
6 oz Nelson Sauvin6 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 2 days 69%
8.70 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.16 16.6  
Mash volume with grains 5.05 20.2  
Grain absorption losses -1.39 -5.5  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 3.98 15.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 6.5 26  
Boil off losses -1.95 -7.8  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.59 g | 22.3 qt) 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.71 g | 22.9 qt) 5.5 22  
Total: 8.14 32.5
Equipment Profile Used: System Default
 
Notes

Mill grains and mash at 157°F (69°C) for 45 minutes.

Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate.

Boil for 75 minutes, adding hops and finings according to the schedule.

After the boil, cool wort to 185°F (85°C) (for example, by adding filtered room-temperature water), add whirlpool hops, spin for 7 minutes, then allow to settle and rest for 25 minutes.

Chill to 63°F (17°C), aerate wort, and pitch yeast. Ferment at 66°F (19°C) until the gravity has dropped to about 1.023, then allow free rise up to 72°F (22°C) for diacetyl rest.

When fermentation is complete, drop yeast over 2 days or rack to secondary. Add dry hops and ALDC enzyme, rousing gently with CO2. After 1 or 2 days, when the aroma is appealing and the beer smells clean of acetaldehyde and diacetyl, chill to 32°F (0°C), package and carbonate to 2.5 volumes, and condition for at least 2 days.

BREWER’S NOTES
Water: We have very soft water, so we add about 150ppm chloride (to the mash) as well as sulfate (to the kettle) for an even profile that adds some body but also finishes clean.

Acidification: Use phosphoric acid to adjust your sparge water to 3.0 pH. At wort transfer, use lactic acid to acidify your wort to 5.15 pH.

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  • Last Updated: 2023-05-29 20:35 UTC