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Milo's Pale Ale

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 11.8 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Monday May 21st 2018
1.060
1.014
5.9%
28.8
6.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 48.5%
9 lb American - Pale Ale9 lb Pale Ale 37 3.5 33.6%
4 lb American - Munich - Light 10L4 lb Munich - Light 10L 33 10 14.9%
13 oz German - CaraFoam13 oz CaraFoam 37 1.8 3%
26.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 60 min 10.28 7.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Aroma 10 min 4.01 15.4%
1 oz Citra1 oz Citra Hops Pellet 11 Aroma 10 min 6.31 15.4%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Aroma 10 min 8.17 15.4%
1 oz Cascade1 oz Cascade Hops Pellet 7 Aroma at 212 °F 0 min 15.4%
1 oz Citra1 oz Citra Hops Pellet 11 Aroma at 180 °F 0 min 15.4%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Aroma at 180 °F 0 min 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirl floc Fining Boil 10 min.
10 each femtab Other Boil 1 hr.
1.25 tsp yeast nutrient Other Boil 10 min.
3 g Calcium Chloride Water Agt Mash 1 hr.
3 g Calcium Chloride Water Agt Sparge 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Sparge 1 hr.
7.50 g Gypsum Water Agt Mash 1 hr.
7 g Gypsum Water Agt Sparge 1 hr.
1 g Table Salt Water Agt Sparge 1 hr.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 494 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       Amount: 11.7 psi       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash water 7.4 gal; Sparge water 9.8 gal
Gyp: 7.5 g; 1.9 tsp / 7 g; 1.8 tsp
Epsom: 3 g; 0.7 tsp / 1 g; 0.2 tsp
Salt: 0 g; 0.0 tso / 1 g; 0.2 tsp
CaCl: 3 g; 0.7 tsp / 3 g; 0.7 tsp
Add 57.47 ml / 11.5 tsp Phosphoric acid. = pH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Infusion -- 151 °F 60 min
hold at temperature for 10 minutes Temperature -- 168 °F 25 min
9.5 gal Infusion -- 160 °F 20 min
Starting Mash Thickness: 1.15 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.54 gal (54.18 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.54 gal (6.18 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.15 qt/lb 7.71 30.8  
Mash volume with grains 9.85 39.4  
Grain absorption losses -3.35 -13.4  
Remaining sparge water volume (equipment estimates 9.44 g | 37.7 qt) 9.39 37.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.54 g | 54.2 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 11.8 47.2  
Going into fermentor 11.8 47.2  
Total: 17.1 68.4
Equipment Profile Used: System Default
 
Notes

Yeast sStarter:
1 L; 4.5 oz DME
.75 L 6.3 DME
yields 0.78M Cells / ml / deg P

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  • Last Updated: 2018-10-25 18:23 UTC