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Red Neck Pale Ale

170 calories 15.5 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created Thursday July 1st 2021
1.052
1.010
5.5%
28.5
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Dry Malt Extract - Light8 lb Dry Malt Extract - Light 42 4 100%
8 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Warrior28 g Warrior Hops Pellet 16 Hop Stand at 185 °F 30 min 9.1 14.3%
28 g Yakima Valley Hops - Strata 28 g Strata Hops Pellet 12 Hop Stand at 185 °F 10 min 4.92 14.3%
28 g Yakima Valley Hops - Strata 28 g Strata Hops Lupulin Pellet 12 Hop Stand at 185 °F 5 min 4.92 14.3%
56 g Yakima Valley Hops - Strata 56 g Strata Hops Pellet 12 Hop Stand at 185 °F 0 min 9.56 28.6%
56 g Yakima Valley Hops - Strata 56 g Strata Hops Pellet 12 Dry Hop at 60 °F 3 days 28.6%
196 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Other 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 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
 
Notes

Brewing step
1) Add 6 gallons of RO water to boil kettle
2) Pour DME to boil kettle and stir until DME dissolves
3) Top up wort volume to achieve 6.5 gallon, check gravity
4) Raise wort temperature to 185 degF
5) Add 28 g of Warrior hops start the clock T = 30 mins
6) Maintain wort temperature at 185 degF through out 30 mins
7) At T = 15 mins add 28 g of Strata hops
8) At T = 5 mins add 28 g of Strata hops + Whirlfloc
9) At T = 0 mins add 56g of Strata hops
10) Chill wort to 14 degC
11) Transfers 5.5 gallons of wort to fermenter
12) Wait until wort temperature reach 18 degC
13) Aerate wort with O2 at 1 lpm for 2.5 mins
14) Pitch 2 packets of redyrated US05 yeast
15) Control fermentation at 19.5 degC
16) When krausen start to fall, raise temeperature to 21.5 degC
17) Prepare keg, add 56 g of Strata hops in stainless dry hopper, put in purged keg then rag the beer
18) Dry hops at 16 degC for 3 days with CO2 on gas post at 12 psi
19) Remove Dry hopper from keg, drop temperature to 4 degC
20) Burst carbonation to 40 psi over 12-14 hrs. Reduce pressure to 12 psi then enjoy

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-07-01 14:46 UTC
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