Pale Ale: Azzacca - Beer Recipe - Brewer's Friend

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Pale Ale: Azzacca

252 calories 27.6 g 500 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 252 calories (Per 500ml)
Carbs: 27.6 g (Per 500ml)
Created: Saturday February 29th 2020
1.054
1.015
5.2%
30.5
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 56.6%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 4 9.4%
0.50 kg American - Vienna0.5 kg Vienna 35 4 9.4%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.7%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 9.4%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 36 2 9.4%
5.30 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Azacca20 g Azacca Hops Pellet 12 Boil 30 min 18.56 20%
20 g Azacca20 g Azacca Hops Pellet 12 Boil 15 min 11.98 20%
20 g Azacca20 g Azacca Hops Pellet 12 Boil 0 min 20%
40 g Azacca40 g Azacca Hops Pellet 12 Dry Hop 3 days 40%
100 g / £ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 146.1 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58.2 4 9.1 11.5 71 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 75 °C 67 °C 60 min
19 L Sparge 77 °C 67 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.3
Mash volume with grains (equipment estimates 4.2 L) 14.2
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 12.6 L) 12.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 18.8 L) 19
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 13
Top off amount 10
Going into fermentor 23
Total: 24.1  
Equipment Profile Used: System Default
 
Notes

Sparge water to be calculated after mash tun testing.

Pan holds 19 L of liquor so will topup with 3 or 4 litres into the fermentor

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  • Last Updated: 2020-09-25 19:09 UTC