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Pale Ale

7792 calories 647.4 g 20 qt
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 7792 calories (Per 20qt)
Carbs: 647.4 g (Per 20qt)
Created: Thursday April 25th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 88.9%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 5.6%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 5.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood (5.5 AA) / 1 Ounces1 oz Mount Hood (5.5 AA) / 1 Ounces Hops Pellet 5.5 Boil 60 min 22.31 33.3%
1 oz german tettnang1 oz german tettnang Hops Pellet 3.2 Boil 15 min 6.44 33.3%
1 oz Czech Saaz (2.8 AA) / 1 Ounces1 oz Czech Saaz (2.8 AA) / 1 Ounces Hops Pellet 2.8 Boil 5 min 2.26 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride Water Agt Mash 1 hr.
0.25 tsp Gypsum Water Agt Mash 1 hr.
0.75 tsp Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Temperature -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.39 g | 33.6 qt) 8.31 33.3  
Mash volume with grains (equipment estimates 9.07 g | 36.3 qt) 8.99 36  
Grain absorption losses -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

To maintain the aromatic profile at the end of the fermentation, Fermentis recommends to crop this yeast as soon as possible after fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2019-07-04 15:19 UTC