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Speedbrew Pale Ale

172 calories 17.8 g 330 ml
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Bird
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created Sunday October 9th 2016
1.056
1.014
5.49%
50.03
5.67
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 83.3%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 16.7%
4.8 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20.80 g Simcoe20.8 g Simcoe Hops Pellet 12.7 Boil 30 min 25.58 9%
11.50 g Simcoe11.5 g Simcoe Hops Pellet 12.7 Boil 10 min 6.67 5%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Whirlpool at 100 °C 10 min 9.53 12.9%
30 g Citra30 g Citra Hops Pellet 11 Whirlpool at 100 °C 10 min 8.25 12.9%
70 g Simcoe70 g Simcoe Hops Pellet 12.7 Dry Hop 2 days 30.1%
70 g Citra70 g Citra Hops Pellet 11 Dry Hop 2 days 30.1%
232.3 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24 L Infusion 66 °C 15 min
24 L Infusion 75 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 207 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Standard Hoppy Beer
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 2 15 130 110 70
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=4GVGSXY

Added 2mL lactic acid. Mash pH = 5.23
Mash Chemistry and Brewing Water Calculator
 
Notes

Batch 10/16-01

Sunday 9th October 2016 - Brewday. 0.5L vitality starter of WY1318 onto stirplate at 13:00.

Mashed in at 66C at 12:55, stirred every 5 mins for 30 mins whilst heating the mash on induction plate. After 30 mins mash temp was 75C and pulled the bag to drain. Mash pH = 5.23.

30 minute boil. Then Whirlpool whilst cooling. 20L at 1.056! Pitched the entire 0.5L starter. Signs of fermentation the next morning. Fermented in the fridge at 20C.

Saturday 22nd October - Transferred to DH keg. FG = 1.018. ABV = 5%. pH =3.97. Save 2 x 0.5L bottles of slurry for future use.

Monday 24th October - Transferred to serving keg. Final pH after dry hop = 4.20.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-04 09:41 UTC
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