Ron Mexico (Sabro) Pale Ale - Beer Recipe - Brewer's Friend

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Ron Mexico (Sabro) Pale Ale

141 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Sunday February 9th 2020
1.046
1.012
4.4%
22.2
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.01 kg Belgian - Pale Ale2.01 kg Pale Ale 38 3.4 51.3%
1.66 kg American - Pale 2-Row1.66 kg Pale 2-Row 37 1.8 42.3%
120 g German - Acidulated Malt120 g Acidulated Malt 27 3.4 3.1%
100 g German - Carapils100 g Carapils 35 1.3 2.6%
30 g United Kingdom - Crystal 60L30 g Crystal 60L 34 60 0.8%
3,920 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Sabro3 g Sabro Hops Pellet 15.7 Boil 90 min 7 1.3%
14 g Sabro14 g Sabro Hops Pellet 15.7 Boil 15 min 15.16 6.3%
60 g Sabro60 g Sabro Hops Pellet 15.7 Boil 0 min 26.9%
73 g Sabro73 g Sabro Hops Pellet 15.7 Dry Hop 10 days 32.7%
73 g Sabro73 g Sabro Hops Pellet 15.7 Dry Hop 15 days 32.7%
223 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Mesk Temperature -- 69 °C 60 min
12 L Skyll Sparge 74 °C 78 °C 30 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 15.7
Mash volume with grains 18.3
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 18.1 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 28.8  
Equipment Profile Used: System Default
 
Notes

Bruk f.eks standard pale malt og Hopshiner lys pale malt fra Bonsak Gårdsmalteri (Brewshop) som basemalt.
Bruk Oslo Kveik. Gjær varmt på ca 27 grader. Tørrhumle 1 når gjæring er ferdig. La stå noen dager og tørrhumle 2. Cold Crash og bruk gelatin for ekstra klarning.

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  • Last Updated: 2020-02-09 14:18 UTC