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Dk's Galaxy Pale Ale

155 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16.69 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Dan K Original
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Tuesday October 7th 2025
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1.047
1.012
4.6%
36.9
7.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb Rahr - Pale Ale25 lb Pale Ale 36.34 3.5 92.6%
2 lb Weyermann - Caramunich Type 12 lb Caramunich Type 1 33.5 35 7.4%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Amarillo80 g Amarillo Hops Pellet 8 Boil 60 min 30.55 57.1%
60 g 47 Hops - Galaxy60 g Galaxy Hops Pellet 17.9 Boil 3 min 6.38 42.9%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
8 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
77 - 86 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 497 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 28.1 oz       Temp: 68 °F       CO2 Level: 3.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal Peptidase Strike 125 °F 122 °F 20 min
Proteinase Steeping 210 °F 135 °F 20 min
Beta Amylase Steeping 210 °F 145 °F 30 min
Alpha amylase Steeping 210 °F 155 °F 30 min
Rest Steeping 210 °F 165 °F 20 min
10 gal 210F H20 to raise to next target + HEAT Sparge 170 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.69 gal (66.74 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.69 gal (18.74 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 8.78 35.1  
Mash volume with grains 10.94 43.7  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume 11.54 46.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 16.69 66.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.7  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 20.32 81.3
Equipment Profile Used: System Default
 
Notes

Dough in Strike Temp 125 F Target Mash 123 F

Flame on at 1/4 Turn for the duration of the mash. At two hours the temp was 165 F. The rate of increase was 42 degrees in 120 minutes, an increase of one Degree per 3 minutes.

This batch was split into three fermentations. The Data entered was for the Opshaug fermentation.

The other two fermentations were done with

Wyeast 3726 Farmhouse ale and Bells house strain captured from a bottle of Kalamazoo Stout. Data points for each fermentation are recorded in the comments.


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  • Last Updated: 2025-11-01 00:53 UTC