Wickham's Pale Archer Beer Recipe | BIAB American Pale Ale | Brewer's Friend
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Wickham's Pale Archer

193 calories 17.5 g 500 ml
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 28 liters (ending kettle volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 57% (ending kettle)
Source: John Barnes
Calories: 193 calories (Per 500ml)
Carbs: 17.5 g (Per 500ml)
Created: Thursday May 8th 2025
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OG: 1.050 FG: 1.011 ABV: 5.0% IBU: 41

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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Muntons - Maris Otter4 kg Maris Otter 38 2.3 61.5%
500 g Bestmalz - BEST Wheat Malt500 g BEST Wheat Malt 37.7 2.2 7.7%
1 kg Weyermann - Bohemian Pilsner Malt1 kg Bohemian Pilsner Malt 36.8 2.43 15.4%
500 g Flaked Rice500 g Flaked Rice 40 0.5 7.7%
500 g Warminster Maltings - Flaked Malted Oats500 g Flaked Malted Oats 38 2.06 7.7%
6,500 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Green Bullet33 g Green Bullet Hops Pellet 12 Boil 60 min 40.46 50%
16.50 g archer16.5 g archer Hops Pellet 3.6 Boil 15 min 3.01 25%
16.50 g Archer16.5 g Archer Hops Pellet 3.6 Boil 0 min 25%
66 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.25 L Temperature 65 °C 65 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Yeast Nutrient Other Boil 15 min.
5 g irish moss Fining Bottling 15 min.
1 each Youngs beer finings Fining Kegging 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.7 bar       Temp: 5 °C       CO2 Level: 2.26 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

After White Desert by Bristol Brewing Co

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  • Public: Yup, Shared
  • Last Updated: 2025-06-12 11:48 UTC
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