Rybrew Pale ale - Beer Recipe - Brewer's Friend

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Rybrew Pale ale

177 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ryland/James
Calories: 177 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Thursday June 7th 2018
1.058
1.012
5.9%
66.8
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg American - Pale 2-Row4.5 kg Pale 2-Row 37 1.8 80.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.9%
0.30 kg American - Caramel / Crystal 20L0.3 kg Caramel / Crystal 20L 35 20 5.4%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose 46 0.5 5.4%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g colombus20 g colombus Hops Pellet 15.7 Boil 45 min 32.81 15.9%
18 g citra 13.418 g citra 13.4 Hops Pellet 13.4 Boil 20 min 16.63 14.3%
18 g Crosby Hop Farm - Denali18 g Denali Hops Pellet 14 Boil 20 min 17.37 14.3%
20 g Crosby Hop Farm - Denali20 g Denali Hops Pellet 14 Boil 0 min 15.9%
20 g citra 13.420 g citra 13.4 Hops Pellet 13.4 Boil 0 min 15.9%
15 g citra 13.415 g citra 13.4 Hops Pellet 13.4 Dry Hop 5 days 11.9%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 11.9%
126 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirflock Fining Boil 15 min.
0.50 tsp Yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
19.1 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 328 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1tsp gypsum and 0.5tsp calcium chloride added to mash.
same added to sparge.

4 tete's lactic acid to mash came to pH5.1
2.5ml lactic acid to sparge?
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L 68deg Infusion -- 74.6 °C 60 min
5 L 76.5 Temperature -- 100 °C 10 min
17 L 76 Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.67 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.2
Mash volume with grains 17.6
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 19.6 L) 20.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 27.8 L) 28.5
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Mashed for 60mins at 67.0 with 16 litres. Ended mash at 66c.

Mashed out with 7 litres boiling water and temp up to 79deg.
Start Sparge.

Loss to absorption is approx 1.1litre/KG so guess 6 litres. I intend to stop 2litres from end though hence 14L sparge water

got 28.5 litres of wort with a PB grav 0f 1.042. eff 74%

boiled for 45mins got to L take

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  • Last Updated: 2018-06-09 08:40 UTC