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2019-02 - KM Hazy Pale 1.1

191 calories 19.4 g 330 ml
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 39 liters (fermentor volume)
Pre Boil Size: 44 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Bird
Calories: 191 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created Thursday March 21st 2019
Amount Fermentable Cost PPG °L Bill %
9 kg Finland - Pilsner Malt9 kg Pilsner Malt 37 2 85.7%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 36 2 4.8%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 9.5%
10.50 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Azacca30 g Azacca Hops Pellet 15 Boil 45 min 25.43 5.2%
120 g Azacca120 g Azacca Hops Pellet 15 Whirlpool at 95 °C 15 min 23.08 21%
110 g Nelson Sauvin110 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 95 °C 15 min 17.63 19.2%
200 g Nelson Sauvin200 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 0 days 35%
56 g Citra56 g Citra Hops Pellet 11 Dry Hop 0 days 9.8%
56 g Lemondrop56 g Lemondrop Hops Pellet 6 Dry Hop 0 days 9.8%
572 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 64 °C 60 min
Other Ingredients
Amount Name Cost Type Use Time
18 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 tsp Whirlfloc Water Agt Boil 10 min.
Wyeast - London Ale III 1318
1 Each
Attenuation (custom):
Optimum Temp:
18 - 23 °C
Fermentation Temp:
Pitch Rate:
0.75 (M cells / ml / ° P) 445 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
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

Friday 22nd March 2019 - Brewday

Mashed in with 38L at 67C. Mashed temp set to 64C but was more like 65C throughout on the PID (even when setting the element to 1500W). Thermopen said 64C so a slight difference there

Mash pH = 5.3. Sparged with about 15L of 50C water. Took a long time to run off so transferred from the kettle to a bucket once the kettle was at a boil. Eventually got another 5L at 1.027 from the bucket. 3.5L of this went into the kettle and boiled for 15 minutes. The rest was decanted into PET bottles and frozen for starter wort. I made two vitality starters with some additional wort also. 1500 mL starter for WY1318 and 500 mL for S04 slurry

Boiled for one hour, added the bittering hops after 30 mins. It was difficult to get the right power level on the kettle. With the lid on it always seemed to boil over. Even at 1500W...

OG = 1.062. split between two fermentation kegs and pitched the vitality starters. 23L keg got WY1318. 19L keg got SO4

Sluggish start to fermentation in our cellar (16C). But steady once it started rocking after I had moved it to the pan room at 21-22C. Capped both kegs after about a week and released the pressure 2-3 times a day (broken spund valve). Both kegs did end up building 2.5 bar of head pressure at one point (I hope the yeast didnt autolyse)

Tuesday 2nd April - SO4 keg transferred into DH keg. 100 NS + 55 Mosaic + 31 Citra = approx 10 g/L DH. FG = 1.020. 5.6% ABV

Thursday 4th April - SO4 beer transferred to serving keg. DH keg cleaned, starsan purged and "reloaded" with the WY1318 beer. FG = 1.012. 6.6% ABV

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  • Public: Yup, Shared
  • Last Updated: 2020-02-11 07:57 UTC
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