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ANZAC ale

146 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 76% (ending kettle)
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Thursday February 9th 2017
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1.048
1.009
5.1%
36.5
9.4
n/a
16.20
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Gladfield - Ale Malt3.8 kg Ale Malt $ 4.00 / kg
$ 15.20 		37.4 2.8 78.4%
300 g Tate and Lyle - Golden Syrup300 g Golden Syrup - (late boil kettle addition) 40 1 6.2%
300 g Gladfield - Golden Oat Malt300 g Golden Oat Malt 32 1.7 6.2%
250 g Joe White - Dark Crystal Malt250 g Dark Crystal Malt 34.5 85 5.2%
200 g Joe White - Light Crystal Malt200 g Light Crystal Malt $ 5.00 / kg
$ 1.00 		34.5 45.53 4.1%
4,850 g / $ 16.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nectaron20 g Nectaron Hops Pellet 12.6 Boil 20 min 18.95 21.1%
10 g Sabro10 g Sabro Hops Lupulin Pellet 23 Boil 10 min 10.35 10.5%
25 g Sabro25 g Sabro Hops Lupulin Pellet 23 Whirlpool at 80 °C 0 min 7.19 26.3%
40 g Sabro40 g Sabro Hops Lupulin Pellet 23 Dry Hop 6 days 42.1%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
Coopers Ale
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 247.6 g       Temp: 24 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Underlet 15 L at 42C Strike 20 °C 40 °C --
raise to 67 Strike 40 °C 67 °C 60 min
raise to 77 Temperature 67 °C 77 °C 15 min
21 L 24 L @ 79 C pH 4.5 Sparge -- 78 °C 60 min
Starting Mash Thickness: 3.23 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 14.7
Mash volume with grains 17.7
Grain absorption losses -4.6
Remaining sparge water volume 23.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.5 L) 33
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 24.5 L) 24
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 23.9
Total: 38.5  
Equipment Profile Used: System Default
 
Notes


Oats and need a little mash at 40 C to reduce gluten, after boiling allow to cool to 45, add 1 Kg of the milled ale malt and rest for 30 mins



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  • Last Updated: 2026-03-07 03:28 UTC