Cascading Ale - Beer Recipe - Brewer's Friend

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Cascading Ale

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Benjamin Stange
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday August 1st 2018
1.052
1.013
5.1%
48.3
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Canadian - Pale 2-Row19 lb Pale 2-Row 36 1.75 95%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 3.8%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 1.3%
320 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Cascade65 g Cascade Hops Pellet 7.2 Boil 60 min 29.58 39.4%
25 g Cascade25 g Cascade Hops Pellet 7.2 Boil 30 min 8.74 15.2%
25 g Cascade25 g Cascade Hops Pellet 7.2 Boil 15 min 5.65 15.2%
25 g Cascade25 g Cascade Hops Pellet 7.2 Whirlpool 1 min 4.32 15.2%
25 g Cascade25 g Cascade Hops Pellet 7.2 Dry Hop 7 days 15.2%
165 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 536 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-10545
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 50 50 250 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.69 gal (50.74 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.69 gal (2.74 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 7.94 g | 31.7 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.69 g | 50.7 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.03 44.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Going into fermentor 11 44  
Total: 15.25 61
Equipment Profile Used: System Default
 
Notes

Dry hop in secondary or keg

https://learn.kegerator.com/recipe-cascade-smash-pale-ale/

Procedure:
Mash for one hour at 152° F or until starch conversion is complete. Mash out at 170° F. Bring to a boil. Add first hop addition and start timer. After 30 minutes, add second addition. After 15 more minutes, add third hop addition and the Irish moss.

As you turn off your heat, stir in your final hop addition. Whirlpool, chill to 68° F, and rack to your fermenter. Pitch yeast and ferment at 68° F for 7-10 days or until fermentation is complete. Rack to secondary fermenter with 0.5 ounces of dry-hops.

Let rest for 7-14 days at 68° F and bottle or keg to 2.5 volumes of carbon dioxide.

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  • Last Updated: 2018-08-14 16:51 UTC