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Wolf Pack 4 Play Juicy APA

184 calories 18 carbs
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Calories: 184 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Saturday August 17th 2019
1.056
1.012
5.72%
45.02
10.36
5.56
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
0.35 kg United Kingdom - Crystal 60L0.35 kg Crystal 60L 34 60 6.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9%
4.20 kg United Kingdom - Maris Otter Pale4.2 kg Maris Otter Pale 38 3.75 75.7%
0.30 kg Crisp Malting - Amber0.3 kg Amber 33.1 27.5 5.4%
0.20 kg Briess - Brewers Red Wheat Flakes0.2 kg Brewers Red Wheat Flakes 32.2 2 3.6%
5.55 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Boil 10 min 10.71 5.5%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 15 min 8.15 13.7%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Whirlpool at 80 °C 15 min 4.14 6.8%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 80 °C 15 min 4.08 6.8%
25 g Citra25 g Citra Hops Pellet 11 Whirlpool at 80 °C 15 min 3.59 6.8%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 11%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 8.2%
90 g Mosaic90 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 24.7%
60 g Citra60 g Citra Hops Pellet 11 Dry Hop 4 days 14.35 16.4%
 
Mash Guidelines
Amount Description Type Temp Time
16 L Fly Sparge 65 °C 60 min
 
Other Ingredients
Amount Name Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
1.50 g Gypsum Water Agt Sparge 0 min.
1.50 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
2 Each
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Procedure
Mash at 65 degrees C for 60 min.
Sparge to bring water volume to 27-28L Pre-boil.

Boil for 60 min with hop additions starting at 60 min - see ingredient list for hop addition timings. At flameout, drop the temperature down to 80 degrees C before adding the Whirlpool hops.

Ferment 18-20 degrees raising to 22 degrees at end of ferment.

Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.

Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.</F_S_PROFILE>

Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman's Pale Ale

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  • Public: Yup, Shared
  • Last Updated: 2019-10-04 10:10 UTC
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