Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Homegrown Hopped Pale Ale

179 calories 18.9 g 12 oz
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.8 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: Andrew Whitaker
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created Tuesday August 11th 2020
1.054
1.014
5.3%
36.9
8.2
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Pale 2-Row10 lb Pale 2-Row 37 1.8 95.2%
0.38 lb American - Caramel / Crystal 40L0.38 lb Caramel / Crystal 40L 34 40 3.6%
0.12 lb American - Roasted Barley0.12 lb Roasted Barley 33 300 1.1%
10.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Leaf/Whole 13 Boil 60 min 12.89 17%
10 g Cascade10 g Cascade Hops Leaf/Whole 8 Boil 60 min 8.81 18.9%
12 g Cascade12 g Cascade Hops Leaf/Whole 8 Boil 30 min 8.13 22.6%
22 g Cascade22 g Cascade Hops Leaf/Whole 8 Boil 10 min 7.03 41.5%
53 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7.5 gal Strike 154 °F 75 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
30182
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Homegrown Hopped Pale Ale brewed on 8/14/2020 using Magnum and Cascade hops grown in my backyard at 421 9th Street, Davis, CA.

BIAB method in my 15 gallon kettle using new BIAB filter.

Strike water = 7.5 gallons @ 160 degrees F yielded a mash temperature of 154 degrees F. Mashed for 75 minutes. Stirred @ 45 minutes and temp was 149 degrees F.

SG = 11.3 brix = 1.045 g/L (7 gallon yield)
% extraction = 7 * 45 = 315 points extracted/386.88 total points = 81%
OG = 13.4 brix = 1.054 g/L
FG = 1.014 g/L using hydrometer.
Yielded 5 gallons and placed in 5 gallon glass carboy and aerated via vigorous shaking for 3 minutes. Wort temp = 80 degrees F. Put in fermentation chamber to cool to 68 degrees F before pitching WLP007 Dry English Ale Yeast.

Kegged with 3.5 ounces of dextrose on August 27th, 2020. F

Last Updated and Sharing
 
90
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-09 17:11 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/