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Right Smart Pale Ale

192 calories 19.5 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: thooker
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created Sunday July 30th 2017
1.058
1.014
5.9%
38.7
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale Ale8.5 lb Pale Ale 37 3.5 81.7%
1.60 lb American - White Wheat1.6 lb White Wheat 40 2.8 15.4%
0.30 lb Canadian - Honey Malt0.3 lb Honey Malt 37 25 2.9%
10.40 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10.4 Boil 60 min 21.51 12.5%
0.50 oz Citra0.5 oz Citra Hops Pellet 13 Boil 15 min 13.34 12.5%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 1 min 0.89 12.5%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Boil 1 min 2.94 37.5%
1 oz Citra1 oz Citra Hops Pellet 13 Dry Hop 4 days 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.88 gal Infusion 152 °F 60 min
5 gal Fly Sparge 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 203 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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.25 13  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.91 g | 19.7 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.66 34.6
Equipment Profile Used: System Default
 
Notes

mash ph at end 4.45.
11.1P preboil gravity
servomyces
whirlfloc
iodine test
O2 at .5
Pitching temp 66F14P/
OG 14.2 P/1.058
Blew the top off. Don't know how long it was exposed to air.
Still fermentation action (6 bubbles/minute). Could bacterial action be causing late fermentation? Exact same thing happened to Pale Man the day after I brewed this one.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-08-11 17:17 UTC
  • Snapshot Created: 2017-07-30 20:45 UTC
  • Link To Parent Recipe