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FOSC Am Pale Ale 2026

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 14 liters (ending kettle volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Monday August 17th 2026
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OG: 1.057 FG: 1.013 ABV: 5.7% IBU: 38

1.047
1.011
4.8%
36.2
5.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg New Zealand - American Ale Malt2.3 kg American Ale Malt 37.3 2.54 79.3%
0.40 kg New Zealand - Vienna Malt0.4 kg Vienna Malt 39.1 3.45 13.8%
100 g New Zealand - Light Crystal Malt100 g Light Crystal Malt 35.4 31.98 3.4%
100 g Gladfield - Sour Grapes Acid Malt100 g Sour Grapes Acid Malt 12.4 2.03 3.4%
2.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Pacific Jade11 g Pacific Jade Hops Pellet 13 Boil 60 min 27.97 13.3%
20 g Rakau20 g Rakau Hops Pellet 10.5 Boil 5 min 8.19 24.1%
40 g Nelson Sauvin40 g Nelson Sauvin Hops Leaf/Whole 12.5 Boil 0 min 48.2%
12 g Citra12 g Citra Hops Pellet 11 Dry Hop 3 days 14.5%
83 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 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
8.7 L Infusion -- 65 °C 60 min
4 L Mash out Infusion -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.7
Mash volume with grains 10.6
Grain absorption losses -2.9
Remaining sparge water volume 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.1 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 9.9 L) 14
Estimated amount in fermentor 14
Total: 19.8  
Equipment Profile Used: System Default
 
Notes

Students can determine their own dry hopping regime. Aim for 2-5g/L total

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  • Public: Yup, Shared
  • Last Updated: 2026-08-20 02:24 UTC