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Neighborly Pale - 2021

177 calories 15.8 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 6.93 gallons
Post Boil Size: 5.43 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created Wednesday September 16th 2020
1.054
1.010
5.8%
45.8
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Canadian - Pale 2-Row10.5 lb Pale 2-Row 36 1.75 87.5%
1.50 lb Munich - Light 10L1.5 lb Munich - Light 10L 33 10 12.5%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Willamette5 oz Willamette Hops Fresh 4.5 Boil 60 min 14.62 18.5%
5 oz Willamette5 oz Willamette Hops Fresh 4.5 Boil 45 min 13.42 18.5%
5 oz Willamette5 oz Willamette Hops Fresh 4.5 Boil 30 min 11.23 18.5%
4 oz Willamette4 oz Willamette Hops Fresh 4.5 Boil 10 min 4.24 14.8%
4 oz Willamette4 oz Willamette Hops Fresh 4.5 Boil 5 min 2.33 14.8%
4 oz Willamette4 oz Willamette Hops Fresh 4.5 Aroma 0 min 14.8%
27 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Strike 152 °F 60 min
2.4 gal Batch Sparge 170 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Added 5.2 buffer solution to mash.
Mash Chemistry and Brewing Water Calculator
 
Notes

Actual OG (measured) into fermenter was measured with refractometer at 1.062. Volume into fermenter was less than planned (~4.5 gallons). First runnings - 1.069 SG. Sparge - 1.038 SG. Pre-Boil - 1.047 SG. Strike water: 4.5 gallons at 163F and 1.5 qt/lb. Mash was held between 150F and 155F. Sparged with 2.4 gallons at 170F. Scooped hot break off top of brew kettle. Irish Moss added at 5 minutes left in boil. Hops utilized were Willamette whole cone, wet hops harvested in Missoula 48 hours prior to boil.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-09-13 15:17 UTC
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