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Nouvelle American Pale Ale

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Sunday February 5th 2023

Original Gravity:

1.061

Final Gravity:

1.011

ABV (standard):

6.6%

IBU (rager):

51.9

SRM (morey):

9.8

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
11 lb	Briess - Goldpils Vienna Malt11 lb Goldpils Vienna Malt		36.8	3.5	87.1%
8 oz	Castle Malting - Château Biscuit8 oz Château Biscuit	$ 0.00 / lb $ 0.00	35	17	4%
6 oz	Briess - Caramel Malt - 120L6 oz Caramel Malt - 120L	$ 0.00 / lb $ 0.00	34.5	120	3%
12 oz	American - Carapils (Dextrine Malt)	$ 0.00 / lb $ 0.00	33	1.8	5.9%
202 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.80 oz	Yakima Chief Hops - Cascade1.8 oz Cascade Hops	$ 0.00 / oz $ 0.00	Pellet	6.5	Boil	60 min	45.01	51.4%
1.20 oz	Yakima Chief Hops - Cascade1.2 oz Cascade Hops	$ 0.00 / oz $ 0.00	Pellet	6.5	Boil	5 min	4.87	34.3%
0.50 oz	Yakima Chief Hops - Cascade0.5 oz Cascade Hops	$ 0.00 / oz $ 0.00	Pellet	6.5	Whirlpool	0 min	2.03	14.3%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.50 oz	Yakima Chief Hops - Cascade (Pellet)	$ 0.00 / oz $ 0.00	51.91	100%
3.50 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Fermaid K	Water Agt	Mash	--
8 g	Epsom Salt	Water Agt	Mash	1 hr.
4.10 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - L25, Hygee

Amount:	155 Milliliters	Cost:
Attenuation (custom):	82%	Flocculation:	Low
Optimum Temp:	46 - 56 °F	Starter:	No
Fermentation Temp:	56 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 595 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Brew Day: 02-24-23, Start 6:30 A
Starting Temperatures: Air: 51.8 F, RH: 83%, Grist: 57.2 F

RECIPE:
Beer & Brewing. Winter 2023, pg. 86
(Used 120 Lovibond crystal inadvertently vs. 20-30L)
(Used different yeast: Imperial Yeast L24, Hygee, Lager yeast)

MASH INFUSION, STRIKE WATER:
Grain Weight: 12.63 lb.
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature:155 °F
Grain Temperature: 59.9 °F
Volume of strike water: 18.95 (Quarts)
Temperature of strike water: 167.7 °F

MASH:
Grain Weight: 12.63 (lb)
Target Rest Temperature: 152 °F
Rest Duration: 90 min.
Gypsum: 0 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 4.1 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 4.5 ml
Target Mash pH: 5.2
Actual mash temp: 153 F Avg.
Liquor PH: 8.2
Mash pH (ending): 5.92

MASH TIMES

Start Time:	7:07 AM<br />
End Time:	8:47 AM<br />
Hours:Minutes	1:40<br />
Minutes	100.00<br />

LAUTER TIMES

Start Time:	8:50 AM<br />
End Time:	9:35 AM<br />
Hours:Minutes	0:45<br />
Minutes	45<br />

BOIL:
Boil Length: 60 Min.
Boil Vol.: XX gal. at 212 F
1tablet Whirfloc
Yeast Nutrient: 5 g. Fermkaid @10 min.
Finish Boil Vol.: 7.25 gal.
Boil Ending Gravity/Starting Gravity (BEG/SG):
Hydrometer: 1.060
pH: 5.7

BOIL TIMES Target 60

Start Time:	9:42 AM<br />
End Time:	10:42 AM<br />
Hours:Minutes	1:00<br />
Minutes	60<br />

KETTLE BOIL OFF/LOSS %

Start Kettle Volume (Approx. 200F)	8.75	Gallons<br />
End Kettle Volume (Approx. 170F)	7.25	Gallons<br />
Kettle Loss	1.5	Gallons<br />
Kettle Loss	6.0	Quarts<br />
Boil  Period	1.0	Hours<br />
Loss in qt./hr.	6.0	<br />
%  Reduction	17.14%	<br />

BREW DAY TIMES

Start Time:	8:20 AM<br />
End Time:	12:40 PM<br />
Hours:Minutes	4:20<br />
Minutes	260<br />

FERMENTATION:
Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

FERMENTATION:
Hydrometer SG: 1.0XX
F: Temp Controller set to 57: 57-58 F, Day 1
09-XX-22: Temp Controller set to 68: 68-69 F, Day XX
09-XX-22: Dry hop added, Day XX
09-XX-22: Temp Controller set to 70: 69-70 F, Day XX
09-XX-22: Apparent physical activity stopped, Day XX
09-XX-22: Start Diacetyl rest, Day XX
09-XX-22: End Diacetyl rest, Day XX
09-XX-22: Cold crash start, Day XX
09-XX-22: Transfer Beer to keg. Day XX
09-XX-22: 3 Min. @30 psi speed carbonation, Day XX
09-XX-22: Hydrometer Gravity: 1.008, Day XX
09-XX-22: PH: 4.87, Day XX
09-XX-22: Set keg CO2 to 11 p.s.i. , Day XX
09-XX-22: Reduce keg pressure to 11 p.s.i. , Day XX
Hydrometer FG: 1.0XX

MASH/LAUTER/GRIST/BOIL NOTES:
XX

FERMENTATION NOTES:
XX

TASTING NOTES:
XX.

MISC. NOTES:
XX

Last Updated and Sharing

297

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Brews

Public: Yup, Shared
Last Updated: 2023-03-08 01:26 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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