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2017 Northeast Wisconsin Craft Beer Festival Demo

169 calories 14 g 12 oz
Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Neil Froelich/Green Bay Rackers
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Wednesday October 4th 2017
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 72.7%
8 oz Cane Sugar8 oz Cane Sugar 46 0 12.1%
6 oz German - Munich Dark6 oz Munich Dark 37 15.5 9.1%
4 oz American - Caramel / Crystal 60L4 oz Caramel / Crystal 60L 34 60 6.1%
66 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 30 min 48.85 20%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 0 min 26.7%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 4 days 53.3%
3.75 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
1.5 gal Specialty Grains Infusion 160 °F 20 min
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
66 °F
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator

10/4/2017: This is a very simple and cheap pale ale with a small boil for brewing demonstration at the Green Bay Rackers booth at the 2017 Northeast Wisconsin Craft Beer Show. It's made a simple specialty grain soak extract beer. Should be very flavorful without being filling.

Brew Schedule:
Heat 2.5 gallons of water to 160 degrees

Place specialty grains in grain bag and steep for 20 minutes

Remove grains and begin heating to boil

Add ALL DME, 8oz Cane Sugar

Boil and break

Add .75oz Columbus Hop Pellets

Add 1tsp Irish Moss

Flameout, Add 1oz Mosaic Hop Pellets

Cool wort

Transfer to fermenter and aerate wort

Pitch yeast

10/6/2017: OG was 1.053 with 3.5 gallons of wort
Notes: This beer was SUPER easy to make, I could have knocked it out in less than two and a half hours had I not been talking with people and moving around the show. The ice bath in the tote worked well, I just stuffed it in there and left it stirring once and a while. Started at 5pm and got it in the fermenter and the yeast pitched by 8:30p. Didn't lose as much wort as planned from boil off, had to keep the pot partially covered to keep a strong boil on the induction cook top. It got the job done well enough though! I look forward to using this one for many more demos in the future!

10/12/2017: Took the first sample today. Fementation is practically complete and beer is beginning to clear. Seems to be turning out to be a nice flavorful dry pale ale. Dry hopped with one ounce of Simcoe hops, should add some nice aroma to the beer. FG looks like 1.005, that attenuation tho :) Looks like a nice 6.3% ABV, a little high but I don't mind. US-05 for me has been consistently hitting 1.008 and lower in most of my beers lately. Re-hydrating and pitching a large amount of this yeast seems to bump down the fg by a couple points more often then not. I'm very happy with this result! I could probably do with using a little less hops but it's still a bit early to tell.

10/15/2017: Moved to chamber to cold crash. Plan to bottle within the next couple days.

10/17/2017: Bottling day, FG is steady at 1.005. Bottled conditioned with a target of 2.4 volumes of C02. Used about 1.7oz corn sugar in about a cup of water for priming solution. Simcoe might be strange but it might be good! Bottled 29 12oz bottles. 43FC

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  • Public: Yup, Shared
  • Last Updated: 2017-10-18 01:28 UTC
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