Brewer's Friend

Print

New Mashtun XPA 21/02/2026

188 calories 19.2 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 120 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 75 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Friday February 13th 2026
Similar Recipes

Talus APA

by tubbsy

OG: 1.048 FG: 1.011 ABV: 4.9% IBU: 38

Wolf Pack American Pale Ale 50L

by Wolf Pack Brewing

OG: 1.061 FG: 1.014 ABV: 6.2% IBU: 53

THE ONE AMERICAN PALE ALE2020

by THE ONE CERVEJARIA

OG: 1.052 FG: 1.012 ABV: 5.1% IBU: 50

1.061
1.015
6.0%
47.3
6.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Weyermann - Extra Pale Premium Pilsner Malt6.5 kg Extra Pale Premium Pilsner Malt 38 1.5 63.1%
3 kg Voyager Craft Malt - Veloria Schooner3 kg Veloria Schooner 35.9 3.6 29.1%
0.50 kg Gladfield - Wheat Malt0.5 kg Wheat Malt 38.8 2.13 4.9%
0.30 kg Simpsons - Crystal Medium0.3 kg Crystal Medium 33 65.01 2.9%
10.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Mosaic60 g Mosaic Hops Pellet 12 Boil 60 min 45.78 15%
100 g Cascade100 g Cascade Hops Pellet 8.8 Hop Stand at 65 °C 5 min 1 25%
40 g Mosaic40 g Mosaic Hops Pellet 12 Hop Stand at 65 °C 5 min 0.55 10%
100 g Cascade100 g Cascade Hops Pellet 8.8 Dry Hop at 18 °C 14 days 25%
100 g Mosaic100 g Mosaic Hops Pellet 8.8 Dry Hop at 18 °C 14 days 25%
400 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.45 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
5 g Epsom Salt Water Agt Sparge 1 hr.
10 g Gypsum Water Agt Sparge 1 hr.
1.05 g Salt Water Agt Mash 1 hr.
1.50 g Salt Water Agt Sparge 1 hr.
2.80 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 231 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Glen Alvie, Rain Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78 11 16 70 152 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Strike 71 °C 66 °C 10 min
Infusion 66 °C 66 °C 80 min
55 L Fly Sparge 76 °C 76 °C 40 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.4 L. Suggest reducing initial water volume to 45.4 L and adding 11 L sparge/top-off.  
Strike water volume at mash thickness of 3.5 L/kg 36.1
Mash volume with grains 42.8
Grain absorption losses -10.3
Remaining sparge water volume (equipment estimates 31.6 L) 50.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.4 L) 75
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 44.7 L) 48
Hops absorption losses (whirlpool, hop stand) -0.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47.3 L) 44
Total: 86.2  
Equipment Profile Used: System Default
 
Notes


****Current notes******

Next Brew Notes:

  • Colour is more Amber than Pale. Use less Crystal Medium next time.

  • For Dry Hopping and Hop Stands we probably need to Target Atleast 68-70L with 1.5 Hour Boil to get enough for Two full kegs.


  • Mashed out to target 77C, but keep raising the kettle to 83-85C to maintain sparging temp, it always drops.


  • Get the mash Temp right and the kettle temp right before Mashing. I think just leaving some head room in the kettle to add cold water would be better. Kettle should sit about 1C above the Mash.



    Brew notes:

  • PH was spot on. 5.3-4.

    3.5L/kg was fine and didn’t need to top up kettle. Probably had about 4 litres left over. 35L+55L in kettle. 90L total water needed.


    Boiled down from 75, the original target of 68-70 would have been fine.

    Mashed out, but should of raised the kettle to 80-85C to maintain sparging temp, it always drops.


    Boiled for 1.2 hours, before adding hops.

    Colour is more Amber than Pale. Use less Crystal Medium next time.

    _prevouse notrs___


    Boiled down to about 58/59 from 65L over 1 hour.
    Removed hops and run through chiller. Ended up at 52L. Final amount 47L.


    Replace kk thermo

    Ph first reading 5.1-2. Needed to add some bicarbonate. 2g to bring it to 5.3.

    Mash temp was too high at start 68C

    Kegging notes
  • add metabusinmate after beer
  • need longer line
  • extend out sinker




    -previous notes-
    Empty out boil hops before adding whirlpool hops
    Note slightly higher 3L mash to weight ratio.


    PREVIOUS BREW NOTES_
    Mash ph was spot on 5.3 first reading. After sparge 5.4.

    Mashed 65C

    Sparged 77. Did a quicker sparge flow.

    Probably needed about 10L additional water on top of the existing 50L liquor tank

    Boiled down for 1 hour until we reached 53L boiled an extra 30mins and got down to 43L

    3L x grain weight water ratio.

    Ferment at 20C Saturday night. Lifted to 24C on Monday afternoon when bubbling was slowing.
Last Updated and Sharing
 
86
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-03-20 01:34 UTC