3:2 BolsøyaStyle Pale Ale #8 - Beer Recipe - Brewer's Friend

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3:2 BolsøyaStyle Pale Ale #8

174 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ole Trygve
Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Tuesday April 2nd 2019
1.057
1.012
5.8%
52.4
10.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
9 kg German - Pale Ale9 kg Pale Ale 39 4.64 90%
0.50 kg German - CaraHell0.5 kg CaraHell 34 27.86 5%
0.50 kg Belgian - Munich0.5 kg Munich 38 14.51 5%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 First Wort 0 min 8.32 2%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 First Wort 0 min 6.5 2%
20 g Citra20 g Citra Hops Pellet 11 Boil 20 min 9.16 4%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil 20 min 10.74 6%
40 g Citra40 g Citra Hops Pellet 11 Boil 7 min 8.12 8%
60 g Amarillo60 g Amarillo Hops Pellet 8.6 Boil 7 min 9.52 12%
65 g Citra65 g Citra Hops Pellet 11 Whirlpool at 80 °C 30 min 13%
100 g Amarillo100 g Amarillo Hops Pellet 8.6 Whirlpool at 80 °C 30 min 20%
65 g Citra65 g Citra Hops Pellet 11 Dry Hop 5 days 13%
100 g Amarillo100 g Amarillo Hops Pellet 8.6 Dry Hop 5 days 20%
500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
4 ml Lactic acid Water Agt Mash 90 min.
5.60 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
3.20 g Epsom Salt Water Agt Mash 90 min.
14.40 g Gypsum Water Agt Mash 90 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 421 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89.6 5.9 13.7 58.8 157.2 3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.6 L Infusion -- 66 °C 90 min
39.2 L Sparge -- 76 °C 60 min
Starting Mash Thickness: 2.3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.38 L. Suggest reducing initial water volume to 45.4 L and adding 1.98 L sparge/top-off.  
Strike water volume at mash thickness of 2.3 L/kg 23
Mash volume with grains 29.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 35.3 L) 42.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.4 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 40.8
Hops absorption losses (whirlpool, hop stand) -0.8
Going into fermentor 40
Total: 65.9  
Equipment Profile Used: System Default
 
Notes

4 liter starter
Adding all salts to mash
Smelled really good going into the fermentor
Missed my numbers completly on this one and ended up with a much more potent beer than planned. The hops carried that nicely.

Changed efficiency and amounts after brewday

Two kegs and 24 bottles wich all oksidated. Adjusting recipe to 40 liters to avoid bottles.

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  • Last Updated: 2019-08-15 06:52 UTC