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20% off pale ale

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Phillip Davis
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Thursday October 20th 2016
1.052
1.014
5.0%
38.9
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb American - Pale 2-Row9.25 lb Pale 2-Row 37 1.8 73.3%
1.25 lb American - Munich - Light 10L1.25 lb Munich - Light 10L 33 10 9.9%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 7.9%
0.75 lb American - Caramel / Crystal 15L0.75 lb Caramel / Crystal 15L 35 15 5.9%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 3%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.3 Boil 60 min 22 19.2%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 10.3 Boil 8 min 5.55 19.2%
0.40 oz Nelson Sauvin0.4 oz Nelson Sauvin Hops Pellet 12.5 Boil 8 min 5.39 15.4%
0.70 oz Azacca0.7 oz Azacca Hops Pellet 10.3 Boil 3 min 3.21 26.9%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 3 min 2.78 19.2%
2.60 oz / $ 0.00
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
1 tsp of gypsum
, 0.5 tsp of calcium chloride and 0.5 tsp of epsom salt
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.73 18.9  
Mash volume with grains 5.74 23  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 5.44 g | 21.8 qt) 5.59 22.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.35 g | 33.4 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.33 41.3
Equipment Profile Used: System Default
 
Notes

4 gallons of RO for mash and 7.5 gallons with 1.5 of that being RO and the rest filtered tap water.

dough in was 150F and maintain around 145-152 x 60+ to sparge out at around 168-170F. mash ph low at 4.9 (5.2 corrected at room temp) with a little too much acid malt, but already crushed and discounted 20% malt bill.

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  • Last Updated: 2016-10-20 19:27 UTC