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Hazy Pale 3

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 67 liters
Post Boil Size: 63 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Tuesday May 19th 2026
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Coopers - Premium Pale Malt10 kg Premium Pale Malt 37 3.2 64.5%
1 kg Coopers - Premium Wheat Malt1 kg Premium Wheat Malt 38.2 1.87 6.5%
3 kg New Zealand - Rolled Oats3 kg Rolled Oats 12.4 1.4 19.4%
0.50 kg Weyermann - Carahell0.5 kg Carahell 34 10 3.2%
0.50 kg New Zealand - Vienna Malt0.5 kg Vienna Malt 39.1 3.45 3.2%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 3.2%
15.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Galaxy25 g Galaxy Hops Pellet 16.3 Mash 0 min 4.03 2.5%
25 g Mosaic25 g Mosaic Hops Pellet 13 Mash 0 min 3.21 2.5%
200 g Galaxy200 g Galaxy Hops Pellet 16.35 Whirlpool at 80 °C 20 min 18.43 20%
200 g Mosaic200 g Mosaic Hops Pellet 13 Whirlpool at 80 °C 20 min 14.66 20%
275 g Mosaic275 g Mosaic Hops Pellet 13 Dry Hop 3 days 0 27.5%
275 g Galaxy275 g Galaxy Hops Pellet 16.35 Dry Hop 3 days 0 27.5%
1,000 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
9.30 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Bioglucanase Water Agt Mash 1 hr.
10 ml Phosphoric acid Water Agt Mash 1 hr.
3.20 g gypsum (calcium sulfate) Water Agt Boil 1 hr.
4.90 g Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
5 g Yeast Nutrient Other Boil 20 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
49.6 L Infusion -- 65 °C 60 min
36.65 L Sparge -- 76 °C 15 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 62.7 L. Suggest reducing initial water volume to 45.4 L and adding 17.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 59.58 L. Suggest reducing strike water volume to 35.42 L and adding 14.18 L sparge/top-off. 49.6
Strike water volume at mash thickness of 3.2 L/kg 49.6
Mash volume with grains 59.6
Grain absorption losses -15.5
Hops absorption losses (mash) -0.3
Remaining sparge water volume (equipment estimates 29.8 L) 34.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 62.7 L) 67
Boil off losses -5.7
Post boil Volume (equipment estimates 57 L) 63
Hops absorption losses (whirlpool, hop stand) -2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 61 L) 55
Total: 83.7  
Equipment Profile Used: System Default
"Hazy Pale 3" American Pale Ale beer recipe by bainluke@yahoo.com. All Grain, ABV 5.2%, IBU 40.33, SRM 5.56, Fermentables: (Premium Pale Malt, Premium Wheat Malt, Rolled Oats, Carahell, Vienna Malt, Rice Hulls) Hops: (Galaxy, Mosaic) Other: (gypsum (calcium sulfate), Calcium Chloride (anhydrous), Bioglucanase, Phosphoric acid, Yeast Nutrient)
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  • Last Updated: 2026-05-23 09:57 UTC