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Chinook Centennial Pale - Beer 71

162 calories 15.3 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 32.5 liters (ending kettle volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 90% (ending kettle)
Source: Mig
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created Wednesday September 19th 2018
1.053
1.011
5.47%
56.46
7.18
5.03
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Belgian - Pale Ale4.5 kg Pale Ale 38 3.4 73.3%
500 g Flaked Oats500 g Flaked Oats 33 2.2 8.1%
500 g Belgian - Aromatic500 g Aromatic 33 38 8.1%
500 g United Kingdom - Munich500 g Munich 37 6 8.1%
135 g Corn Sugar - Dextrose135 g Corn Sugar - Dextrose - (late addition) 46 0.5 2.2%
6.14 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
400 g Chinook400 g Chinook Hops Fresh 2 Mash 0 min 2.03 38.1%
30 g Centennial30 g Centennial Hops Leaf/Whole 10 Boil 30 min 17.62 2.9%
20 g Chinook20 g Chinook Hops Leaf/Whole 13.1 Boil 30 min 15.39 1.9%
30 g Centennial30 g Centennial Hops Leaf/Whole 10 Boil 15 min 11.38 2.9%
10 g Chinook10 g Chinook Hops Leaf/Whole 13.1 Boil 15 min 4.97 1%
20 g Centennial20 g Centennial Hops Leaf/Whole 10 Boil 5 min 3.05 1.9%
400 g Chinook400 g Chinook Hops Fresh 2 Boil 5 min 2.03 38.1%
40 g Centennial40 g Centennial Hops Leaf/Whole 10 Boil 0 min 3.8%
100 g Falconer's Flight100 g Falconer's Flight Hops Leaf/Whole 10 Dry Hop 6 days 9.5%
1050 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21 L Infusion 69 °C 90 min
26 L infusion sparge Infusion 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Whirlfloc Fining Boil 20 min.
8 g Chalk Water Agt Mash 1 hr.
8 g Calcium Chloride Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
3.50 g Baking Soda Water Agt Mash 1 hr.
19 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 319 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 135g       CO2 Level: 1.85 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Pre boil pH = 5.37
Post boil pH = 5.15
Beer pH = 4.19 after 3.ml lactic added (was 4.25)
Mash Chemistry and Brewing Water Calculator
 
Notes

USe 6X amount of Fresh hops for dried equivalents

450ml Slurry from 2nd Gen S05 (Beer 69)


20-09-18
32L in Fermenteer: Amothe4 2L watering up should bring back to 5% and IBU to 53
OG = 1052
FG = 1012
ABV = 5.34
IBU = 57.35
SRM = 7.25


08-10-18
Racked. Beer pH was 4.65 so felt a bit flat. 9ml lactic (80%) added. Est Beer pH = 4.20

25-10-18
Racked and bottled. Beer pH was 4.25. 3.5ml lactic added now 4.19. 500ml loss. 135g of Dextrose with 500ml sterile water.



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  • Public: Yup, Shared
  • Last Updated: 2018-10-25 21:06 UTC
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