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Dry Pale Ale with Brett C (Chinook/Cascade)

177 calories 17 carbs
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 177 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Sunday February 26th 2012
1.054
1.011
5.57%
65.2
5.39
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 87%
1 lb German - CaraRed1 lb CaraRed 34 20 4.3%
1 lb Weyermann - CaraBelge1 lb CaraBelge 33 13.6 4.3%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 4.3%
23 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Chinook2 oz Chinook Hops Leaf/Whole 13 Boil 75 min 33.3%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 15 min 33.3%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Aroma 5 min 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
36 Start at 145 and then jump to 155 Infusion 145 °F 45 min
recirc through herms and raise temp Temperature 155 °F 45 min
 
Other Ingredients
Amount Name Type Use Time
1 each whirlfoc Fining Boil 15 min.
1 tbsp gelatin Fining Primary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
Yes
3rd generation
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pale Ale/IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 7 7 28 141 7

ca2 – 60
mg2 – 7
so4 – 141
na – 7
cl – 28
hco3 – 7

baking soda – 1gram
gypsum – 18 grams
calcium chloride – 4.5 grams
epsom salt – 7 grams
canning salt – 1 gram
Mash Chemistry and Brewing Water Calculator
 
Notes


Strike with 9 gallons at 160 to hit 145. Raise through Herms to 155 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170


Safeale 04 (wyeast 007) fermented out three generations in. Yeast has a good clean ale flavor. Made a 2 liter starter two days before brew day 1-21-12.

Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.

Add a Brett C culture in secondary after building it up via starter. Adds a nice leathery/citrus/pineapple complex flavor. Dry's the beer out substantially and really adds a huge amount of complexity. Drying the beer out helps substantially in the finish.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2012-06-05 03:02 UTC
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