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Larry's summer pale ale

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Saturday March 3rd 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 72.7%
0.50 kg United Kingdom - Extra Dark Crystal 160L0.5 kg Extra Dark Crystal 160L 33 160 9.1%
0.50 kg American - Rye0.5 kg Rye 38 3.5 9.1%
0.50 kg United Kingdom - Wheat0.5 kg Wheat 37 2 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.2 Boil 60 min 16.98 50%
10 g Citra10 g Citra Hops Pellet 14.2 Boil 60 min 15.46 16.7%
20 g Citra20 g Citra Hops Pellet 14.2 Aroma 5 min 6.16 33.3%
60 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Tap water left to stand overnight with one Camden tablet to help reduce the chlorine.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L initial mash Infusion -- 67 °C 60 min
second mash Infusion -- 77 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22
Mash volume with grains (equipment estimates 23.1 L) 25.6
Grain absorption losses -5.5
Remaining sparge water volume 12.9
Mash Lauter Tun losses -0.9
Pre boil volume 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.5
Top off amount 2.5
Going into fermentor 25
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Ferment at 18-19C
Note: American rye selected from menu, actual grain used is British malted rye, probably any malted rye will work.

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  • Last Updated: 2020-01-21 16:52 UTC