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Session Ale 1.0

128 calories 12.3 g 330 ml
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bird
Calories: 128 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created Monday March 28th 2016
1.042
1.009
4.22%
24.57
4.74
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 72.8%
0.54 kg Flaked Oats0.54 kg Flaked Oats 33 2.2 11.2%
0.37 kg Flaked Wheat0.37 kg Flaked Wheat 34 2 7.7%
0.40 kg Flaked Rye0.4 kg Flaked Rye 36 2.8 8.3%
4.81 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Jarrylo16 g Jarrylo Hops Pellet 13.9 Boil 25 min 17.62 9.5%
25 g Jarrylo25 g Jarrylo Hops Pellet 13.9 Whirlpool at 80 °C 20 min 6.95 14.9%
56 g Experimental Nuggetzilla56 g Experimental Nuggetzilla Hops Pellet 16 Dry Hop 2 days 33.3%
71 g Jarrylo71 g Jarrylo Hops Pellet 13.9 Dry Hop 2 days 42.3%
168 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
28 L Infusion 65 °C 60 min
5 L Sparge 55 °C 2 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Protofloc Fining Boil 15 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 196 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Water Expt
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 25 50 50 100
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=Q0XZKXN
Mash Chemistry and Brewing Water Calculator
 
Notes

Sunday 10th April 2016 - Brewday. Mashed in with 28L at 68oC. Mash temp 64.6oC.

15 mins. pH = 5.9 (added 2 mL more lactic acid). 64oC.
30 mins. pH = 5.5. Turned on induction plate.
60 ish mins. Temp at 75oC (mash out?). pH = 5.32.

Drained the bag. A real pain in the arse (again). Need to sort a better method. Poured off about 4.5L of wort at 86oC into a sanitised plastic bucket (for transfer to 5L glass demijohn to make a berliner with proviva and spontanale bottle dregs). Chilled to 50oC and then added 0.5L Mango Proviva juice. Temp 45oC. Wrapped in a sleeping bag and plastic wrapped the top.

40 min boil. Added chiller after 15 mins.

Cooled and pitched at 18oC. 4th generation Vermont Slurry from 28th March 2016 (250-300mL). Moved to basement at 18oC ambient (added blowoff).

Approx 22L at 1.042. pH = 5.3.

24h later pH of proviva soured wort = 4.39. Added sacch trois slurry to ferment.

Tuesday 26th April 2016 (Day 16) - Dry Hopped with 75g Jarrylo and 56g Denali. Approx 7 g/L in oxygen purged DH keg. FG = 1.012. 3.95% ABV. pH = 3.90!!



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  • Public: Yup, Shared
  • Last Updated: 2016-04-26 21:12 UTC
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