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20% off pale ale

Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Phillip Davis
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)

Created: Thursday October 20th 2016

Original Gravity:

1.052

Final Gravity:

1.014

ABV (standard):

5.0%

IBU (tinseth):

38.9

SRM (morey):

5.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.25 lb	American - Pale 2-Row9.25 lb Pale 2-Row	37	1.8	73.3%
1.25 lb	American - Munich - Light 10L1.25 lb Munich - Light 10L	33	10	9.9%
1 lb	Canadian - Pale Wheat1 lb Pale Wheat	36	2	7.9%
0.75 lb	American - Caramel / Crystal 15L0.75 lb Caramel / Crystal 15L	35	15	5.9%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	3%
12.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	12.3	Boil	60 min	22	19.2%
0.50 oz	Azacca0.5 oz Azacca Hops	Pellet	10.3	Boil	8 min	5.55	19.2%
0.40 oz	Nelson Sauvin0.4 oz Nelson Sauvin Hops	Pellet	12.5	Boil	8 min	5.39	15.4%
0.70 oz	Azacca0.7 oz Azacca Hops	Pellet	10.3	Boil	3 min	3.21	26.9%
0.50 oz	Nelson Sauvin0.5 oz Nelson Sauvin Hops	Pellet	12.5	Boil	3 min	2.78	19.2%
2.60 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Magnum (Pellet)	22	19.2%
1.20 oz	Azacca (Pellet)	8.76	46.1%
0.90 oz	Nelson Sauvin (Pellet)	8.17	34.6%
2.60 oz / $ 0.00

Yeast

Imperial Yeast - A07 Flagship

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium-low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 219 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
1 tsp of gypsum , 0.5 tsp of calcium chloride and 0.5 tsp of epsom salt
Mash Chemistry and Brewing Water Calculator

Notes

4 gallons of RO for mash and 7.5 gallons with 1.5 of that being RO and the rest filtered tap water.

dough in was 150F and maintain around 145-152 x 60+ to sparge out at around 168-170F. mash ph low at 4.9 (5.2 corrected at room temp) with a little too much acid malt, but already crushed and discounted 20% malt bill.

Last Updated and Sharing

619

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Brews

Public: Yup, Shared
Last Updated: 2016-10-20 19:27 UTC

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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