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ANZAC ale

Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 76% (ending kettle)
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)

Created: Thursday February 9th 2017

Mountain Breeze APA

by SMMMHAKAN

OG: 1.055 FG: 1.010 ABV: 5.9% IBU: 36

Vlad the Pale Aler

by Vallka

OG: 1.060 FG: 1.019 ABV: 5.3% IBU: 35

Mirror Citra APA

by Mirror Brewing Co.

OG: 1.051 FG: 1.012 ABV: 5.2% IBU: 40

Original Gravity:

1.048

Final Gravity:

1.009

ABV (standard):

5.1%

IBU (tinseth):

36.5

SRM (morey):

9.4

Mash pH

n/a

Cost $

16.20

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.80 kg	Gladfield - Ale Malt3.8 kg Ale Malt	$ 4.00 / kg $ 15.20	37.4	2.8	78.4%
300 g	Tate and Lyle - Golden Syrup300 g Golden Syrup - (late boil kettle addition)		40	1	6.2%
300 g	Gladfield - Golden Oat Malt300 g Golden Oat Malt		32	1.7	6.2%
250 g	Joe White - Dark Crystal Malt250 g Dark Crystal Malt		34.5	85	5.2%
200 g	Joe White - Light Crystal Malt200 g Light Crystal Malt	$ 5.00 / kg $ 1.00	34.5	45.53	4.1%
4,850 g / $ 16.20

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Nectaron20 g Nectaron Hops	Pellet	12.6	Boil	20 min	18.95	21.1%
10 g	Sabro10 g Sabro Hops	Lupulin Pellet	23	Boil	10 min	10.35	10.5%
25 g	Sabro25 g Sabro Hops	Lupulin Pellet	23	Whirlpool at 80 °C	0 min	7.19	26.3%
40 g	Sabro40 g Sabro Hops	Lupulin Pellet	23	Dry Hop	6 days		42.1%
95 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Nectaron (Pellet) 20 g Nectaron (Pellet) Hops	18.95	21.1%
75 g	Sabro (Lupulin Pellet) 75 g Sabro (Lupulin Pellet) Hops	17.54	78.9%
95 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	Underlet 15 L at 42C	Strike	20 °C	40 °C	--
	raise to 67	Strike	40 °C	67 °C	60 min
	raise to 77	Temperature	67 °C	77 °C	15 min
21 L	24 L @ 79 C pH 4.5	Sparge	--	78 °C	60 min
Starting Mash Thickness: 3.23 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.75 g	Whirlfloc		Water Agt	Boil	10 min.

Yeast

Coopers Ale

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	20 - 27 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 357 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: BelgianCandySyrup Amount: 247.6 g Temp: 24 °C CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Oats and need a little mash at 40 C to reduce gluten, after boiling allow to cool to 45, add 1 Kg of the milled ale malt and rest for 30 mins

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-03-07 03:28 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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