Brewer's Friend

Print

Bru-1 Pale Ale

174 calories 16.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.38 gallons
Post Boil Size: 5.83 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Tim Hamersly
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday June 10th 2025
Similar Recipes

Peach Pale Ale

by RockyMtnGT

OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 40

Pseudo Psuedo Sue

by Herr Braumeister

OG: 1.054 FG: 1.010 ABV: 5.8% IBU: 53

American Pale Ale

by mraether@blackfoot.net

OG: 1.055 FG: 1.010 ABV: 6.0% IBU: 41

1.053
1.011
5.6%
44.5
5.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale Ale11 lb Pale Ale 37 3.5 93.6%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 6.4%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Barth-Haas - Bru-10.25 oz Bru-1 Hops Pellet 11.8 Boil 30 min 7.92 4.5%
0.50 oz Barth-Haas - Bru-10.5 oz Bru-1 Hops Pellet 11.8 Boil 20 min 12.48 9.1%
0.75 oz Barth-Haas - Bru-10.75 oz Bru-1 Hops Pellet 11.8 Boil 10 min 11.21 13.6%
2 oz Barth-Haas - Bru-12 oz Bru-1 Hops Pellet 11.8 Whirlpool at 180 °F 20 min 12.86 36.4%
2 oz Barth-Haas - Bru-12 oz Bru-1 Hops Pellet 11.8 Dry Hop at 85 °F 3 days 36.4%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Amylase Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 each Campden Tablets Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
10 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3.01 ml Lactic acid Water Agt Mash 1 hr.
2 g Oxblox3D Water Agt Mash 1 hr.
2.50 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
8 g CellarScience - FermFed Other Primary 0 min.
4 g Tropic Thunder Water Agt Primary 0 min.
0.50 g Ascorbic Acid Water Agt Kegging 0 min.
 
Yeast
CellarScience - Voss
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
51024
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 10 39 219 130 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.5 qt Protein rest Strike 150 °F 146 °F 60 min
8.5 qt Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.88 23.5  
Mash volume with grains 6.82 27.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume 2.22 8.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.38 25.5  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.58 g | 22.3 qt) 5.83 23.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.76 g | 23 qt) 5.5 22  
Total: 8.1 32.4
Equipment Profile Used: System Default
 
Notes

Ferment at 85 F for 3 days with dry hops.

Cold crash and rack thru a filter into serving keg.
Carbonate and serve.

Last Updated and Sharing
 
351
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-07-31 21:58 UTC