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Pale Ale 56

157 calories 13.2 g 12 L
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 65 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 10.6 °P (recipe based estimate)
Post Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 77% (brew house)
Source: Łukasz Nawrot
Calories: 157 calories (Per 12L)
Carbs: 13.2 g (Per 12L)
Created: Friday May 8th 2026
12.0 °P
2.0 °P
5.3%
33.9
4.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg Viking - Pale Ale Malt4.3 kg Pale Ale Malt 37 2.5 91.5%
0.40 kg Viking - Caramel 30 Malt0.4 kg Caramel 30 Malt 34 11.8 8.5%
4.70 kg / zł 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Charles Faram - Marynka20 g Marynka Hops Pellet 7.8 Boil 60 min 18.38 16.7%
20 g BSG - Cascade20 g Cascade Hops Pellet 8.3 Boil 15 min 9.71 16.7%
30 g BSG - Cascade30 g Cascade Hops Pellet 8.3 Boil 5 min 5.85 25%
50 g BSG - Cascade50 g Cascade Hops Pellet 8.3 Boil 0 min 41.7%
120 g / zł 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 65 min.
8.50 ml Lactic acid Water Agt Mash 1 hr.
5 ml Lactic acid Other Sparge 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
zł 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 113.8 g       Temp: 24 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
29.3 15 6 0 70.2 259.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.8 L 67 °C 66 °C 65 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 16.5
Mash volume with grains 19.6
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.9 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 26
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 23
Going into fermentor 23
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Warzone 9.05.2026

Zacieranie: 8,5ml kwasu mlekowego -> pH 5.6
Wysładzanie: 5ml kwasu mlekowego -> pH 5.8
Końcowe pH po wysłodzeniu 5.7

Często wystawiane na zewnątrz - obniżanie temp. fermentacji.

Butelka 25.05.2026

Last Updated and Sharing
 
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  • Last Updated: 2026-06-03 07:02 UTC