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50 Summer Time Pale Ale #1

165.19 calories 17.48 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Bill
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Thursday May 23rd 2019
1.050
1.013
4.95%
33.31
3.84
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 kg American - Pale 2-Row6.8 kg Pale 2-Row 37 1.8 95.3%
335 g American - Carapils (Dextrine Malt)335 g Carapils (Dextrine Malt) 33 1.8 4.7%
7.14 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Pellet 10.2 Boil 60 min 7.75 3.5%
50 g Amarillo50 g Amarillo Hops Pellet 8.2 Whirlpool at 90 °C 30 min 18.22 24.8%
25 g Motueka25 g Motueka Hops Pellet 6.6 Whirlpool at 90 °C 30 min 7.33 12.4%
80 g Amarillo80 g Amarillo Hops Pellet 8.2 Dry Hop 4 days 39.6%
20 g Motueka20 g Motueka Hops Pellet 6.6 Dry Hop 4 days 9.9%
20 g Huell Melon20 g Huell Melon Hops Pellet 5.2 Dry Hop 4 days 9.9%
202 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22 L Mash Infusion 66 °C 60 min
11.5 L #1 Sparge 75 °C 10 min
11.5 L #2 Sparge 75 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
142 17 8 50 212 135
6 teaspoons gypsome added to malt
.8 teaspoons calcium chloride added to strike wter
.5 teaspoon epsome salts
10 ml lactic acid added to strike water
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Brew day 26 may sunday
  • target Ph is 5.35 (that's with 10 ml of lactic asic).
    -I corrected hop stand utilisation to 12% from 10% becasue my NEIPA semed more bitter than the 52 IBUs it was supposed to be.
  • strike was was 76c but when mashed in I had 69c, so I stirred for a couple more minutes till it dropped to 67c.
  • With 10 ml of lactic acid, BF calculated 5.35 mash ph but I got 4.93-4.95 Ph. A second test 5 minutes later was 5.0 ph.Why? last time with 10 ml I was spot on. does not make sense.
  • pre boil gravity is 1046. FG 1050. 62% eff. Shit, despite doing 2 sparges.
    -The most pale beer ever and fairly clear going into fermenter.
  • dry hopped on day 6 (Sat) and racked to pet carboy. gravity was 1020. Bubbling had been slow so I was very surprised to open ferm and see a creamy head of crousin. Very little trub and I dumped yeast on bottom into secondary. For a couple of days bubbling very vigorous in secondary and having to clear jars.
  • day 10 Wed, Gravity is 1015.
  • day 11 Thur. Pulled hops out after 5 days of DH. They still smell amasing and fresh so perhaps should have left in.
  • 154 gr sugar priming at 18c for for 2.4 co2, which worked fine when I last used this yeast (NEIPA).
    -Bottled day 14 Sunday. 1012 FG (5 % ABV). Aroma promenant and promissing as is taste. A nbit more bitter than expected relitive to 33IBUs, but may smooth out. Pale as expected but strangly cloudy as london ale III is supposed to floculate well. No heat belt as it's June.
    TASTING: Uhm. Not sure what happened here, but it didn't work too well. Not off flavours, but just a bit odd and no appealing. I ws learning and screwing about with water profile and a yeast I'd not used, so could have been anything here.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-10 18:03 UTC
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