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2019-01 - Hazy Pale with KM

169 calories 17 g 330 ml
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 73% (brew house)
Source: James Bird
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created Saturday January 26th 2019
1.055
1.013
5.5%
86.9
4.66
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Finland - Pilsner Malt4.5 kg Pilsner Malt 37 2 78.9%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 36 2 8.8%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 8.8%
0.20 kg United Kingdom - Cara Malt0.2 kg Cara Malt 35 17.5 3.5%
5.7 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Comet12 g Comet Hops Pellet 11 Boil 60 min 14.71 4.8%
60 g Comet60 g Comet Hops Pellet 11 Whirlpool at 85 °C 15 min 28.7 23.8%
40 g Idaho 7 Hop Hash40 g Idaho 7 Hop Hash Hops Pellet 25 Whirlpool at 85 °C 15 min 43.48 15.9%
85 g Azacca85 g Azacca Hops Pellet 15 Dry Hop 3 days 33.7%
55 g Comet55 g Comet Hops Pellet 11 Dry Hop 3 days 21.8%
252 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22 L Infusion 66 °C 75 min
10 L Sparge 50 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 tsp Whirlfloc Water Agt Mash 0 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 234 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 234 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Göteborg - 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Saturday 26th Jan - Brewday

22L Mash, 10L sparge

23L at 1.055. pH = 5.35

Thursday 31st Jan - Capped fermentor and dry hopped with 2.4 g/L Comet and 3.7 g/L Azacca

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-11 07:54 UTC
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