Pale Ale - Beer Recipe - Brewer's Friend

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Pale Ale

164 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Craft Beer & Brewing Magazine - April/May 2018
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday June 23rd 2019
1.050
1.011
5.1%
58.2
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.18 lb Canadian - Pale 2-Row7.18 lb Pale 2-Row 36 1.75 75.3%
1.33 lb American - Vienna1.33 lb Vienna 35 4 13.9%
14.50 oz American - White Wheat14.5 oz White Wheat 40 2.8 9.5%
1.90 oz Weyermann - Acidulated1.9 oz Acidulated 27 3.4 1.2%
9.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.57 oz Magnum0.57 oz Magnum Hops Pellet 15 First Wort 60 min 39.47 8.7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 18.73 15.2%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 0 days 45.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 30.4%
6.57 oz / $ 0.00
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 100 g       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Regina, SK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Distilled to Regina water 50:50.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Steeping -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8 g | 32 qt) 8.44 33.8  
Mash volume with grains (equipment estimates 8.76 g | 35.1 qt) 9.2 36.8  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.46 g | 21.9 qt) 5 20  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Knock out and ferment at 69F until it reaches 1.016 then raise to 73F until it reaches final gravity. Drop to 60F and drop or harvest yeast then add dry hops and hold for 3 days at 60F.

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  • Last Updated: 2020-05-13 17:29 UTC