Kinky Pale Ale - Beer Recipe - Brewer's Friend

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Kinky Pale Ale

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Arne Meuche
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Tuesday June 23rd 2015
1.046
1.010
4.8%
34.7
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg German - Pale Ale3.6 kg Pale Ale 39 2.3 80%
0.60 kg German - Munich Light0.6 kg Munich Light 37 6 13.3%
0.30 kg German - CaraMunich II0.3 kg CaraMunich II 34 46 6.7%
4.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Centennial25 g Centennial Hops Pellet 10 Boil 30 min 21.11 14.3%
25 g Centennial25 g Centennial Hops Pellet 10 Boil 15 min 13.63 14.3%
125 g Amarillo125 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 71.4%
175 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish moss Fining Boil 15 min.
4 g Yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 6 g/l      
 
Target Water Profile
Jonsvatnet
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 0 4 7 0 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.65 L Mash Infusion -- 66 °C 60 min
Mash out Temperature -- 75 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.2
Mash volume with grains 15.1
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 24.2 L) 21.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Cool the wort to 17 C before pitching the yeast.
Ferment at 18 C for 4 days, then at 21 C for 10 days.

Dry hop on day 10.

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  • Last Updated: 2018-06-28 19:19 UTC