WY PALE ALE - Beer Recipe - Brewer's Friend

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WY PALE ALE

142 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 72.5% (brew house)
Source: D LEWIS
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Monday June 27th 2016
1.046
1.013
4.3%
33.5
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 95.2%
200 g United Kingdom - Crystal 60L200 g Crystal 60L 34 60 4.8%
4.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Challenger20 g Challenger Hops Pellet 8 Boil 60 min 22.38 50%
20 g Challenger20 g Challenger Hops Pellet 8 Boil 15 min 11.11 50%
40 g / $ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1/2 TSP CALCIUM SULPHATE
1/2 TSP CALCIUM CHLORIDE
IN MASH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L MASH IN Temperature -- 52 °C --
23 L MASH Temperature -- 66 °C 60 min
23 L MASHOUT Temperature -- 78 °C 10 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 21
Mash volume with grains 23.8
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 11 L) 12.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

CRYSTAL MALT IS HERITAGE CRYSTAL.

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  • Public: Yup, Shared
  • Last Updated: 2016-06-27 22:52 UTC