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A River Runs Through It Pale Ale_V3

209 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Chris Warkentin
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Tuesday October 27th 2015
1.063
1.017
6.0%
31.7
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 87.5%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.1%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 50 min 20.61 16.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 25 min 5.33 16.7%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 10.8 Boil 10 min 4.08 16.7%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 10.8 Boil 1 min 0.61 16.7%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 1 min 0.72 16.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 1 min 0.39 16.7%
3 oz / $ 0.00
 
Yeast
Omega Yeast Labs - West Coast Ale I
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 285 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: .5 cup       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
787XTDX

Mash Water Additions:

CaSO4: 4.5g
MgSO4: 0.5g
NaCl: 1.5g
CaCl2: 3.0g
CaCO3: 4.0g (directly to mash)
NaHCO3:1.0g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 169 °F 60 min
4.2 gal Sparge -- 180 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5 20  
Mash volume with grains 6.28 25.1  
Grain absorption losses -2 -8  
Remaining sparge water volume 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.89 g | 23.6 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

-0.7 L (3 Cup) starter followed by 0.95 L (4 Cup) 1.038 starter (DME:24g/Cup) to give 291b cells.

-acidulated malt for pH correction
-estimated pH: 5.41
-SO4/Cl:1.1, balanced



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  • Last Updated: 2016-03-19 04:43 UTC