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LeftOvers Pale Ale

152 calories 14.1 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 67% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Tuesday June 17th 2025
1.050
1.010
5.3%
56.0
4.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
800 g Weyermann - Vienna Malt800 g Vienna Malt 37 3.5 33.3%
400 g Weyermann - Pilsner400 g Pilsner 36 1.5 16.7%
350 g Weyermann - Munich Type I350 g Munich Type I 38 6 14.6%
300 g Flaked Rice300 g Flaked Rice 40 0.5 12.5%
300 g Castle Malting - Château Wheat Blanc300 g Château Wheat Blanc 38 1.8 12.5%
150 g Simpsons - Extra Pale Ale Malt150 g Extra Pale Ale Malt 35.82 2.2 6.2%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 4.2%
2,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 11.3 First Wort 0 min 31.65 11.8%
10 g Charles Faram - Motueka10 g Motueka Hops Pellet 6.5 Boil 0 min 10.02 11.8%
10 g Yakima Valley Hops - Perle10 g Perle Hops Pellet 5.7 Boil 0 min 8.79 11.8%
15 g Charles Faram - Motueka15 g Motueka Hops Pellet 6.5 Hop Stand at 80 °C 0 min 2.93 17.6%
15 g Yakima Valley Hops - Perle15 g Perle Hops Pellet 5.7 Hop Stand at 80 °C 0 min 2.57 17.6%
25 g Charles Faram - Motueka25 g Motueka Hops Pellet 6.5 Dry Hop 0 days 29.4%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g gypsum (calcium sulfate) Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Cologne (Koln) Germany Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
175.7 18 10 82.2 201 63.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion 67 °C 67 °C 60 min
2 L Batch Sparge 75 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 16.2 L) 13.3
Mash volume with grains (equipment estimates 17.7 L) 14.9
Grain absorption losses -2.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.9 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 7
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 3.2
Volume into fermentor 10
Total: 13.3  
Equipment Profile Used: System Default
"LeftOvers Pale Ale" No Profile Selected beer recipe by Eduarj. BIAB, ABV 5.27%, IBU 55.95, SRM 4.94, Fermentables: (Vienna Malt, Pilsner, Munich Type I, Flaked Rice, Château Wheat Blanc, Extra Pale Ale Malt, Acidulated) Hops: (Magnum, Motueka, Perle) Other: (gypsum (calcium sulfate), Calcium Chloride (anhydrous))
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  • Last Updated: 2025-07-07 15:15 UTC