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APA Fresh hop August 2025 - Sub hunter Pale Ale

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Thursday August 21st 2025

Peach Pale Ale

by RockyMtnGT

OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 40

American Pale Ale

by mraether@blackfoot.net

OG: 1.055 FG: 1.010 ABV: 6.0% IBU: 41

12th Of Never Clone (Working)

by Susquehanna Lagerhaus

OG: 1.055 FG: 1.014 ABV: 5.3% IBU: 40

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.4%

IBU (tinseth):

42.6

SRM (morey):

5.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Malteurop - 2 Row11 lb 2 Row	34.3	2.15	84.6%
0.75 lb	American - Caramel / Crystal 20L0.75 lb Caramel / Crystal 20L	35	20	5.8%
0.50 lb	American - Wheat0.5 lb Wheat	38	1.8	3.8%
0.75 lb	Rice Hulls0.75 lb Rice Hulls	0	0	5.8%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil	60 min	26.6	3.4%
12 oz	Cascade12 oz Cascade Hops	Fresh	7	Boil	5 min	9.64	41.4%
8 oz	Cascade8 oz Cascade Hops	Fresh	7	Whirlpool	0 min	6.36	27.6%
8 oz	Cascade8 oz Cascade Hops	Fresh	7	Dry Hop	3 days		27.6%
29 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Cascade (Pellet)	26.6	3.4%
28 oz	Cascade (Fresh)	16	96.6%
29 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.87 gal		Strike	152 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 152 °F

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	64 - 73 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 97 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^-
110	0	0	75	120	0
Gypsum (CaSO₄·2H₂O): ~5 grams → adds ~120 ppm sulfate, ~60 ppm calcium Calcium Chloride (CaCl₂): ~2.5 grams → adds ~75 ppm chloride, ~50 ppm calcium (total 110 ppm) Measure salts by weight (grams) on a small scale. Add them to your mash water (before dough-in). For consistency, add any remaining needed portion to your sparge water too (RO sparge water is basically “empty”).
Mash Chemistry and Brewing Water Calculator

Notes

Bring 5 gallons of water to 167. Add grain.
Let sit for 60 minutes. At 45 minutes, bring 5 gallons of sparge water to 170.
Mash out. Should have around 6 gallons of wort.
@ 60: Add 1 oz cascade hops.
@ 15: Add 12 oz fresh hops and irish moss and whirlfloc
@ 1: Add 8 oz fresh hops

Cool to 75 and add yeast. Stir vigorously.

After yeast has been going for 5 days, add 8 oz fresh hops.

Boil for 10 minutes before starting the hops.

Dry hop after 3 days.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-08-21 18:06 UTC

System Default

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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