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Pale Ale

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Tuesday September 11th 2018
1.047
1.011
4.8%
44.6
10.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg American - Pale Ale8 kg Pale Ale 37 3.5 86%
1 kg American - Caramel / Crystal 60L1 kg Caramel / Crystal 60L 34 60 10.8%
0.30 kg American - Carapils (Dextrine Malt)0.3 kg Carapils (Dextrine Malt) 33 1.8 3.2%
9.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Magnum35 g Magnum Hops Pellet 15 Boil 60 min 31.66 14%
35 g Chinook35 g Chinook Hops Pellet 13 Boil 10 min 9.95 14%
35 g Cascade35 g Cascade Hops Pellet 7 Boil 5 min 2.94 14%
35 g Chinook35 g Chinook Hops Pellet 13 Boil 0 min 14%
60 g Cascade60 g Cascade Hops Pellet 7 Dry Hop 0 days 24%
50 g Chinook50 g Chinook Hops Pellet 13 Dry Hop 0 days 20%
250 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 184 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.4 L. Suggest reducing initial water volume to 45.4 L and adding 6 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27.9
Mash volume with grains 34
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 33.7 L) 32.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.4 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 45
Going into fermentor 45
Total: 60.2  
Equipment Profile Used: System Default
 
Notes

Mash at 65 for 60min
Pitch the yeast and ferment at 20c for 2–3 days, then allow the temperature to rise slowly to 23cby
the end of fermentation to ensure full attenuation. When fermentation reaches 1.020–1.022 add the
first dry-hop addition.

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  • Last Updated: 2019-03-18 19:39 UTC