Throwaway Pale Ale Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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Throwaway Pale Ale

170 calories 15.5 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 45% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday May 16th 2022
Amount Fermentable Cost PPG °L Bill %
6.50 lb US - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 41.9%
6 lb American - White Wheat6 lb White Wheat 40 2.8 38.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.2%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.2%
15.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Whirlpool 20 min 2.62 22.2%
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Whirlpool 20 min 5.24 11.1%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Whirlpool 20 min 3.22 22.2%
2 oz Northern Brewer - Mighty Axe Julius2 oz Mighty Axe Julius Hops Pellet 6.6 Whirlpool 20 min 9.89 44.4%
4.50 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal Strike 166 °F 152 °F 60 min
3.9 gal Sparge -- 185 °F --
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 80 °F
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
2.25 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
Omega Yeast Labs - Voss Kveik OYL-061
0.50 Each
Attenuation (avg):
Optimum Temp:
68 - 98 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25 Volumes
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
136 12 40 202 101 104
Mash Chemistry and Brewing Water Calculator


adjusting this recipe to sort of document what i did. according these calculations this hazy pale ale will come out with really low IBU potentially too sweet and probably too grassy vegetal hoppy since all the hops were mostly on the noble subtle end besides the crystal and maybe nugget. we shall see.

brew day was a disaster. everything barely fit in the mash tun so that part was ok. i added the flaked stuff first which was bonehead so it was caked up during sparge

i collected more than 12 gallons lets call it 13 for pre boil gravity of 1045. after boiling for 90 minutes it was only 1050. i didnt have the time to boil it down all day so i tossed half the wort, added a bunch of random hops (julius, saaz, crystal, nugget) to the whirlpool for about 20 minutes then knocked out with half the voss starter.

idk why i thought i could get 10 gallons of high gravity wort out of this especially considering ive always had bad efficiency with flaked adjuncts

altering recipe to say cascade instead of 09326 since brewersfriend keeps removing it everytime i open this to edit. but still using the 09326.

worked out the water profile based on brusho. seems like a lot of salts compared to what i normally use. calculator still complains about hco3 but everything else is on point, pH is good. im reading the cl and so4 and ph is what matters the most.

with sparge, may be using over 15 gal water. need to figure out how to treat it all since GF only fits 12 gal. maybe split the water and treat two 7.5 gal portions, then top up the GF? hard to split 4.5g in half tho.

research todo :
reading chloride to sulfate should be 2:1for neipa. this recipe atm is 1:3!

also consider doing a 30 min boil? since we have no bittering hops it might be enough time for the malt and also we dont want to boil off too much volume...

youtube neipa from brusho suggests following profile
ca 136
mg 12
na 40
cl 202
so4 101
hco3 104

scaled up to 11 gallons for a split batch?? might be pushing it in terms of mash tun size, double batch and high gravity eek. but lets try. mash will be thick af. GF is only 12 gallons so 2 gallons will boil off in an hour, left with exactly 10 gallons before we start accounting for hop loss. each split batch could end up being only 4 gallons. oh well.


  • genus brewing suggested up to 40% adjunct - adding some flaked wheat...currently sitting at 12.5% but also using fair amount of wheat malt hopefully that does it
  • long mash at 148
  • sparge to max 12 gal
  • boil for 60 min down to 10 gal
  • (gonna have some hop loss)
  • transfer half the wort to digiboil, set to 190
  • bag 8 oz of whirlpool hops in each batch for 20 min at 190
  • knockout

    added water profile from tap water. my tap has too much Na salt for this profile but that is the only thing that is off. hopefully it still balances.


    Running my standard hazy ipa recipe with a new hop. This time will be taking down the oats a bit and relying on malt for OG points. Cant decide between hothead voss or london. I think Tony from FG said they use voss for everything...

    Notes about 09326 hop :
    This experimental varietal from Hopsteiner has a strong genetic link to Cascade. 09326 is recommended primarily for aroma additions for pungent notes of berry jam, tropical fruit, grapefruit and a subtle herbalness. Best suited for IPAs and Pale Ales, and Blonde Ales.

    Hop Statistics
    Alpha Acids: 4.0 – 7.0%
    Beta Acids: 4.5 – 7.0%
    Alpha-Beta Ratio: 0.5 – 1.5
    Cohumulone: (% of alpha acids): 29 – 32%
    Total Oils in mls per 100 grams dried: 2.0 – 2.6
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  • Public: Yup, Shared
  • Last Updated: 2022-05-16 20:48 UTC
  • Snapshot Created: 2022-05-16 20:43 UTC
  • Link To Parent Recipe
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