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Pale Ale v2

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.65 gallons
Post Boil Size: 12.08 gallons
Pre Boil Gravity: 11.0 °P (recipe based estimate)
Post Boil Gravity: 12.4 °P (recipe based estimate)
Efficiency: 78% (brew house)
Source: Phin DeMink
Calories: 164 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Tuesday July 2nd 2024

Original Gravity:

12.4 °P

Final Gravity:

2.3 °P

ABV (standard):

5.4%

IBU (tinseth):

34.2

SRM (morey):

7.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
17 lb	Viking - Pale Ale Malt17 lb Pale Ale Malt	37	2.5	81%
1 lb	Viking - Caramel 1001 lb Caramel 100	35	50.8	4.8%
1 lb	Weyermann - Pale Wheat1 lb Pale Wheat	36	2	4.8%
1 lb	Viking - Caramel 50 Malt(20L)1 lb Caramel 50 Malt(20L)	34	20	4.8%
1 lb	Bestmalz - BEST Munich1 lb BEST Munich	37	6.3	4.8%
21 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.30 oz	Magnum1.3 oz Magnum Hops	Pellet	14.1	Boil	60 min	30.54	17.8%
2 oz	Mandarina Bavaria2 oz Mandarina Bavaria Hops	Pellet	5.8	Whirlpool	15 min	3.62	27.4%
2 oz	Citra2 oz Citra Hops	Lupulin Pellet	24	Dry Hop	3 days		27.4%
2 oz	Mandarina Bavaria2 oz Mandarina Bavaria Hops	Pellet	5.8	Dry Hop	3 days		27.4%
7.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.30 oz	Magnum (Pellet)	30.54	17.8%
4 oz	Mandarina Bavaria (Pellet)	3.62	54.8%
2 oz	Citra (Lupulin Pellet)		27.4%
7.30 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.875 gal	Strike	155 °F	145 °F	10 min
	Temperature	152 °F	152 °F	50 min
		152 °F	165 °F	10 min
8.65 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc tablet	Fining	Boil	10 min.
1 tsp	Calcium Chloride (anhydrous)	Water Agt	Sparge	0 min.
1 tsp	gypsum (calcium sulfate)	Water Agt	Sparge	0 min.
3 ml	Phosphoric acid	Water Agt	Sparge	0 min.
0.50 oz	Yeast Nutrient	Other	Boil	10 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	3 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 197 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^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Mash PH 5.2-5.6
Kettle PH 5.0-5.5
Sparge PH 5.8 add 5-7 ml 10% phosphoric acid
1 teaspoons CaCl2 (45-50ppm) 5 grams
1 teaspoons gypsum (calcium sulfate) 5 grams
Set kettle boil 81%
Dry Hop 24hrs post crash
1 oz. Biofine 3 ml per gallon 48hrs post crash

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-07-29 15:51 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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