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El Camino Real Pale Ale

144 calories 14.3 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Reevesie
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created Friday November 1st 2019
1.044
1.010
4.4%
29.6
8.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Pale 2-Row5 lb Pale 2-Row 37 1.8 62.5%
1 lb American - Pale 2-Row - Toasted1 lb Pale 2-Row - Toasted 33 30 12.5%
1 lb American - Vienna1 lb Vienna 35 4 12.5%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 6.3%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 6.3%
8 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Shaddock1.4 oz Shaddock Hops Leaf/Whole 5 Boil 60 min 24.74 25.9%
1 oz Shaddock1 oz Shaddock Hops Leaf/Whole 5 Whirlpool at 190 °F 0 min 2.59 18.5%
1 oz Old Mission1 oz Old Mission Hops Leaf/Whole 4.3 Whirlpool at 190 °F 0 min 2.23 18.5%
1 oz Shaddock1 oz Shaddock Hops Leaf/Whole 5 Dry Hop 2 days 18.5%
1 oz Old Mission1 oz Old Mission Hops Leaf/Whole 4.3 Dry Hop 2 days 18.5%
5.40 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Mash Strike 163F Strike 150 °F 60 min
3.5 gal Sparge Batch Sparge 165 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 each FermCapS Water Agt Boil 60 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
5 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

11/18/19-Recipe adjusted for what happened. 1# 2-row and 1/2# wheat toasted in oven a week in advance. I wanted a lower temp mash for higher attenuation and drier beer, but the amount of grain is lower and so it probably didn’t absorb as much heat as I expected based on other batches of higher ABV, so it still mashed in higher than planned.

I have never done all whole hops before, not sure if that is what throws the gravity off or not. In any case, I’ll at least know what these hops taste like (I grow them at home) and it’ll be a session beer which is what I was shooting for anyway.

I plan on moving to keg at day 2 of primary fermentation for dry hopping and spunding. I will keep it at room temp for a week or so and then put on gas for 1-2 days while chilling for Thanksgiving.

**New Pale Ale Recipe using home grown aroma hops.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-07-31 16:57 UTC
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