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Cascade Pale Ale

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday January 17th 2017
1.048
1.010
4.9%
29.0
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 83.3%
1 lb American - Vienna1 lb Vienna 35 4 16.7%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Cascade0.3 oz Cascade Hops Pellet 7 Boil 60 min 17.11 20%
0.30 oz Cascade0.3 oz Cascade Hops Pellet 7 Boil 15 min 8.49 20%
0.30 oz Cascade0.3 oz Cascade Hops Pellet 7 Boil 5 min 3.41 20%
0.60 oz Cascade0.6 oz Cascade Hops Pellet 7 Dry Hop 4 days 40%
1.50 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 150 °F --
Sparge -- 168 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.63 10.5  
Mash volume with grains 3.11 12.4  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 2.91 g | 11.6 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

MASH

  • for every pound of grain get 1.3 quarts of strike water (2.35 gal) at 172 F and add to mash tun with grain.
  • +/- 5 F is fine but get mixture to about 150 F
  • let sit for 60 min
  • add really hot water ( 0.4 gals at 200F) to raise temp to 168-170 F for 20 min stir constantly.
  • heat X gals of sparge water up to 170 F to get total water up to 6.72 gals
  • avoid mash temps above 168 in the first mash step, this will kill the enzymes
  • avoid mash temps above 175 in the second mash step, this will extract tannins
  • there should be about 5.5 gals of wort

    SPARGE
  • lauter the mash for 5-15 min or untill wort is clear
  • gently add back lauter wort on side of mash tun
  • gently sparge water, should take about 30-40 min, into kettle
  • don't let grain bed get dry

    BOIL
  • bring to a boil for 60 min
  • add hops at the appropriate times
  • never cover boil pot

    COOLING
  • cool to 80 F then pitch yeast

    FERMENTATION
  • let sit in 70 F for 10 days




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  • Last Updated: 2018-03-12 02:11 UTC