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illuminated pale ale 10/02

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.2 liters
Post Boil Size: 25.9 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Monday February 10th 2020
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1.052
1.014
5.0%
35.9
5.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,036.46 g Crisp Malting - Extra Pale Malt4036.46 g Extra Pale Malt 38 1.9 73.5%
968.75 g United Kingdom - Golden Naked Oats968.75 g Golden Naked Oats 33 10 17.6%
484.38 g Bestmalz - BEST Chit Malt484.38 g BEST Chit Malt 23 1.4 8.8%
5,489.59 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Columbus12 g Columbus Hops Leaf/Whole 16.8 Boil at 100 °C 60 min 19.19 2.3%
77.50 g Cascade77.5 g Cascade Hops Pellet 7 Whirlpool at 80 °C 15 min 6.51 15.2%
77.50 g Citra77.5 g Citra Hops Pellet 11 Whirlpool at 80 °C 15 min 10.23 15.2%
344.45 g Citra344.45 g Citra Hops Pellet 11 Dry Hop at 15 °C 2 days 67.3%
511.45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.34 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
3 ml Latic acid Water Agt Mash 1 hr.
2.59 g Sea salt Spice Sparge 1 hr.
3.45 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
1.73 g Gypsum Water Agt Sparge 0 min.
5.95 g Yeast Nutrient Other Boil 10 min.
1.23 g Protafloc Fining Boil 5 min.
 
Yeast
WHC Lab - Saturated Fruity NEIPA Yeast
Amount:
19.80 Grams
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 3 36.5 158.9 80.1 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.9 L Infusion 74 °C 68 °C 60 min
Sparge 76 °C 76 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20
Mash volume with grains 23.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17.9 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.5 L) 29.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 25.8 L) 25.9
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.1 L) 25
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Great beer , on the 6th batch always gets better .

I Dryhop towards the tail end of fermentation an use a spunding valve.

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  • Last Updated: 2026-04-24 13:34 UTC