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Pale Rider Ale

235 calories 23 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 235 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Saturday January 4th 2014
1.071
1.016
7.2%
54.0
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 66.7%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 13.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.7%
12 oz Brown Sugar12 oz Brown Sugar 45 15 5%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 3.3%
8 oz German - Munich Light8 oz Munich Light 37 6 3.3%
4 oz Honey4 oz Honey 42 2 1.7%
240 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 46.16 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.32 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 10 min 2.51 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp calcium chloride Water Agt Mash --
0.25 tsp gypsum Water Agt Mash --
0.25 tsp epsom salt Water Agt Mash --
5 tsp super ferment Other Boil 15 min.
1 each whirfloc Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 393 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Brewing salts are added to mash and sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion -- 155 °F 60 min
8 qt Fly Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.5 g | 38 qt) 9.92 39.7  
Mash volume with grains (equipment estimates 10.62 g | 42.5 qt) 11.04 44.2  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.92 39.7
Equipment Profile Used: System Default
 
Notes

I will bottle about one gallon of this from the primary the rest will go to secondary in carboy.
Primary fermentation is for 10 days.
Brown sugar syrup is added on day three of primary fermentation.
Honey syrup is added on day one of secondary fermentation.
Secondary fermentation is for 2 weeks.
Cold crash carboy for 3 days.
Add gelatin and cold crash for another 3 days.
Rack to keg.

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  • Last Updated: 2014-01-04 17:05 UTC