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Koala Pale Ale

145 calories
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25.3 liters (ending kettle volume)
Boil Size: 30.3 liters
Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Misiak
Calories: 145 calories (Per 355mL)
Share: <EMBED>
1.044
1.011
4.29%
33.39
5.75
5.72
 
Fermentation History

Target 17°C

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
 
Fermentables
Amount Fermentable PPG °L Bill %
0.1 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 2%
2.7 kg Viking - Pale Ale Malt2.7 kg Pale Ale Malt 37 2.6 54%
1 kg Viking - Munich Dark Malt1 kg Munich Dark Malt 33 8.5 20%
0.9 kg Viking - Wheat Malt0.9 kg Wheat Malt 38 2.5 18%
0.3 kg Viking - Caramel 30 Malt0.3 kg Caramel 30 Malt 34 11.8 6%
5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
5 g Warrior5 g Warrior Hops Pellet 15.6 Boil 60 min 8.82
25 g Amarillo25 g Amarillo Hops Pellet 9.1 Boil 20 min 15.58
25 g Amarillo25 g Amarillo Hops Pellet 9.1 Whirlpool at 80 °C 15 min 8.99
 
Mash Guidelines
Amount Description Type Temp Time
20 LStrike water temp at 74CInfusion68 °C60 min
--Mash OutInfusion78 °C10 min
15.3 LFly Sparge68 °C15 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
3 g Yest nutrients Water Agt Boil 5 min.
6 g Gelatin Fining Primary 2 days
 
Yeast
Amount:
1
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carbonation       Amount: 14 PSI at 7 C       CO2 Level: 2.50 Volumes
 
Target Water Profile: Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 194
Mash Chemistry and Brewing Water Calculator
 
Notes
Fining:

The most common use rate for gelatin is 1g of gelatin for each 3.8L of beer. 6g per 23L

Dissolve the gelatin in 60ml of water per gram of gelatin. Using this rate it takes 5 grams of gelatin dissolved in 300ml of water to dose a 25L batch of homebrew.

To dissolve and rehydrate the gelatin powder sprinkle it onto the cool water and give it a gentle initial mix then allow it to rest for 15-30 minutes depending on how patient you are.

After allowing it to “bloom”, stir the mixture together until you don’t see any more solids.

Heat the solution on the stove top or in the microwave until it is at least 70C. If using a microwave heat slowly in bursts and check temperature.

Pour the mixture into the already cold fermenter (<10C minimum, <2C even better) and agitate if possible to disperse the mixture a little better in the beer.

Let the fermenter rest cold for 2-3 days or longer then rack to bottles or a keg.
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View Count: 310
Brew Count: 1
Last Updated: 2019-01-30 06:26 UTC
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