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Wolf Pack American Pale Ale

208.53 calories 24.35 g
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: (Per )
Carbs: (Per )
Created Saturday October 19th 2019
1.067
1.021
6.01%
50.57
7.06
5.62
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 kg New Zealand - Ale Malt5.6 kg Ale Malt 37.4 3.05 91%
310 g New Zealand - Toffee Malt310 g Toffee Malt 38.8 5.33 5%
245 g New Zealand - Light Crystal Malt245 g Light Crystal Malt 35.4 31.98 4%
6.16 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 30 min 13.8 3.8%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil 10 min 10.18 11.5%
20 g Centennial20 g Centennial Hops Pellet 10 Boil 10 min 7.89 7.7%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Boil 10 min 15.04 11.5%
20 g Centennial20 g Centennial Hops Pellet 10 Hopback at 20 °C 10 min 0.87 7.7%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Hopback at 20 °C 10 min 1.66 11.5%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Hopback at 20 °C 10 min 1.12 11.5%
70 g Citra70 g Citra Hops Pellet 11 Dry Hop at 100 °C 3 days 26.9%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Dry Hop 3 days 7.7%
260 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17 L Mash In Infusion 67 °C 60 min
9 L Mash Out Infusion 76 °C 10 min
14 L Sparge Sparge 65 °C 40 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
4 g Whirlfloc Water Agt Boil 10 min.
2.50 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
2 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
14 - 18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.85 bar       CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 11.98 47.9  
Strike water volume at mash thickness of 1.43764 qt/lb 4.88 19.5  
Remaining sparge water volume 7.1 28.4  
Grain absorption losses -3.39 -13.6  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8.34 33.4  
Boil off losses -2.25 -9  
Hops absorption losses -0.01 -0  
Amount going into fermentor 6.08 24.3  
Total: 11.98 47.9
 
Notes

Paul Wicksteeds Recipe which is based on details that Mike Nielson from Panhead gave him.
https://www.youtube.com/watch?v=eiZ9dmgQ-p8
https://www.youtube.com/watch?v=MoNmWwlnIEI - Tony Yates on Electric Brewery System

Gladfield American Ale, Toffee and Light Crystal Malts
91% Ale Malt
5% Caramel Malt (10ebc fully crystallized malt)
4% Caramel Malt (50ebc)

Mash to achieve 1.056 - 1.012 with WPL001 or WPL810
1.5g/L each Amarillo and Simcoe @ 10 minutes and whirlpool
1g/L Centennial @ 10 minutes and whirlpool

Clean Bittering hops (Pacific Jade or Magnum) to take total IBU's to 50

Dry Hops
3g/L Citra and 1g/L Simcoe around 3 days

Ferment at 18 degrees

Further information is also here:
http://www.cellardweller.net/index.php/en/forum/american-ale/541-panhead-super-charger-apa?limitstart=0

Mash In Add 16.37 l of water at 72.7 C 66.7 C 60 min
Mash Out Add 8.61 l of water at 94.8 C 75.6 C 10 min

Sparge: Fly sparge with 13.98 l water at 75.6 C

A cleaner ferment might bring out the hop and malt a bit more.
A tip from Kelly Ryan is to try a hybrid yeast - a California common - less esters and pulls out hops more.
I thought the bittering hop was a touch harsh which changed the mouthfeel slightly - think Bryan suggests Simone as already in the recipe.
Panhead use pacific jade from memory - other option for USA pale ales is magnum (my pref).
Just gives a smoother cleaner bitterness as a bittering addition. Simcoe can be a little harsh.

Consider longer ferment (at least 2 weeks), plenty of yeast, and a temp raise to 22 for the last few gravity points.


Mash at 65C for 60 minutes
Mash-Out at 75C
Sparge at 75C until preboil volume hits 28L
90 minute boil
Ferment 18-20C

Alternative Yeast to US-05 - White Labs - California Ale Yeast WLP001 or WLP810 San Francisco Lager Yeast

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  • Last Updated: 2019-11-01 08:51 UTC