Stone Pale Ale (metric) 60L Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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Stone Pale Ale (metric) 60L

178 calories 17.4 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 70 liters
Post Boil Size: 59.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Brandon Heràndez//UnclTrvlnMac Brewery
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Monday September 18th 2017
Amount Fermentable Cost PPG EBC Bill %
12.38 kg US - Pale 2-Row12.38 kg Pale 2-Row 37 3.31 86.3%
1.60 kg Caramel / Crystal 60L1.6 kg Caramel / Crystal 60L 34 158.62 11.2%
368 g American - Caramel / Crystal 75L368 g Caramel / Crystal 75L 33 198.64 2.6%
14.35 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
36.30 g Columbus36.3 g Columbus Hops Pellet 15 Boil 90 min 24.63 14.1%
63.50 g Ahtanum63.5 g Ahtanum Hops Pellet 6 Boil 10 min 5.84 24.7%
156.80 g Ahtanum156.8 g Ahtanum Hops Pellet 6 Boil 0 min 61.1%
256.60 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
39 L Stegmesk #1 Temperature -- 69 °C 20 min
22.5 L stegmesk #2 Temperature -- 74 °C 30 min
20.5 L sprinkle Sparge -- 75 °C 30 min
Starting Mash Thickness: 2.6 L/kg
White Labs - Dry English Ale Yeast WLP007
1 Each
Attenuation (custom):
Optimum Temp:
18 - 21 °C
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 856 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 2.52 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

Mashing In a 10-gallon insulated cooler, combine the crushed malts with 3 gallons plus 12 cups of 172°F water. The water should cool slightly when mixed with the grain. Hold the mash at 156°F for 20 minutes. Add 2 gallons plus 2 cups of 184°F water. The mixture should come up to 165°F.

Lautering & Sparging Lauter the mash. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 1 cup of 168°F water over the grains to start the sparge. Continue sparging.

The Boil Set the brew kettle of wort on top of a propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil and be watchful to avoid boil-overs. At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.77 ounce of Ahtanum hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the remaining Ahtanum hops in the kettle. Cover the kettle and immediately begin cooling the wort as quickly as possible.

Pitching Yeast & Fermentation Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.057 (14 Plato). Transfer the wort to the primary fermentation bucket. Pitch the yeast (or prepare a yeast starter). Allow the wort to ferment through primary and secondary fermentation at 72°F until it reaches a specific gravity of 1.014 (3.5 Plato).

Bottling When you’re ready to bottle, clean and sanitize the bottles, caps and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover and let cool slightly. Proceed with bottling.

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  • Last Updated: 2024-03-01 21:00 UTC
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