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pale ale franky vincent

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 148 calories (Per 330ml)
Carbs: 16 g (Per 330ml)

Created: Sunday January 17th 2021

Original Gravity:

1.048

Final Gravity:

1.013

ABV (standard):

4.6%

IBU (tinseth):

40.2

SRM (morey):

6.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	United Kingdom - Pale 2-Row4 kg Pale 2-Row	38	2.5	80%
0.75 kg	United Kingdom - Wheat0.75 kg Wheat	37	2	15%
0.25 kg	Weyermann - Caramunich Type 20.25 kg Caramunich Type 2	34	45	5%
5 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	chinook15 g chinook Hops	Pellet	10.2	Boil	60 min	18.09	11.5%
25 g	Fuggles (4.5 AA)25 g Fuggles (4.5 AA) Hops	Pellet	4.2	Boil	15 min	6.16	19.2%
25 g	Motueka (7 AA)25 g Motueka (7 AA) Hops	Pellet	6	Boil	15 min	8.8	19.2%
35 g	Fuggles (4.5 AA)35 g Fuggles (4.5 AA) Hops	Pellet	4.2	Whirlpool	10 min	3.2	26.9%
30 g	Motueka (7 AA)30 g Motueka (7 AA) Hops	Pellet	6	Whirlpool	10 min	3.91	23.1%
130 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	chinook (Pellet) 15 g chinook (Pellet) Hops	18.09	11.5%
60 g	Fuggles (4.5 AA) (Pellet) 60 g Fuggles (4.5 AA) (Pellet) Hops	9.36	46.1%
55 g	Motueka (7 AA) (Pellet) 55 g Motueka (7 AA) (Pellet) Hops	12.71	42.3%
130 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Protafloc	Fining	Boil	15 min.
0.50 tsp	Wyeast - Beer Nutrient	Other	Boil	15 min.
1 kg	passion fruit purée	Other	Secondary	4 days

Yeast

White Labs - California Ale V Yeast WLP051

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Med-High
Optimum Temp:	19 - 21 °C	Starter:	No
Fermentation Temp:	14 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
pH 5.8 mash
Mash Chemistry and Brewing Water Calculator

Notes

pale ale base with added passion fruit purée (1kg) during 2nd fermentation. Cold temperature for fermenting (scotland winter): 14-16°.
OG: 1.050 and FG: 1.012
pH after 2nd fermentation:

Last Updated and Sharing

227

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Brews

Public: Yup, Shared
Last Updated: 2021-01-26 17:19 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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