Leftover Pale Ale - Beer Recipe - Brewer's Friend

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Leftover Pale Ale

169 calories 17 g 330 ml
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.127 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 1% (steeping grains only)
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Tuesday August 20th 2019
1.055
1.013
5.6%
11.6
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg White Sorghum Syrup - Gluten Free2.7 kg White Sorghum Syrup - Gluten Free 37 1.5 68.8%
1 kg Brown Rice Syrup - Gluten Free1 kg Brown Rice Syrup - Gluten Free 44 2 25.5%
225 g Maltodextrin225 g Maltodextrin 39 0 5.7%
3.93 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Centennial13 g Centennial Hops Pellet 10 Boil 30 min 5.5 27.1%
18 g Centennial18 g Centennial Hops Pellet 10 Boil 20 min 6 37.5%
17 g Cascade17 g Cascade Hops Pellet 7 Boil at 99 °C 10 min 0.09 35.4%
48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Boil 30 min.
2 g Epsom Salt Water Agt Boil 30 min.
2 g Table Salt Water Agt Boil 30 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
1 each 1/4 zinc tablet Water Agt Mash 30 min.
500 g buckwheat Other Boil 30 min.
400 ml spring water Water Agt Mash 30 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 12.4 L) 7.3
Volume increase from sugar/extract (early additions) 2.7
Pre boil volume (equipment estimates 15.1 L) 10
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 12
Top off amount 11
Going into fermentor 23
Total: 18.3  
Equipment Profile Used: System Default
 
Notes

Add 1.2kg of sorghum syrup, maltodextrin, the 13g Centennial hop pellets, mineral springwater, Irish Moss & salts.
Boil for 10 minutes. Add remaining hops to schedule.

At the 30 minute mark add 1kg of rice malt syrup and 1.5kg of sorghum syrup. Turn off the heat.
Allow wort to sit for 10 minutes. Strain the wort.
Add enough water to make 21 litres and stir for 5 minutes.

2 litre yeast starter- 1 cup of dark brown sugar and US-05 Yeast
When the beer is 24 C, pitch the yeast starter. This will make 23 litres of beer.

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  • Last Updated: 2020-03-20 05:10 UTC