Jan Ale Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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Jan Ale

169 calories 17 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Wednesday January 22nd 2020
1.055
1.013
5.5%
31.3
4.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg German - Bohemian Pilsner3.2 kg German - Bohemian Pilsner 38 1.9 66.1%
0.85 kg United Kingdom - Maris Otter Pale0.85 kg Maris Otter Pale 38 3.75 17.6%
0.59 kg New Zealand - Wheat Malt0.59 kg New Zealand - Wheat Malt 35.4 2.13 12.2%
0.20 kg New Zealand - Munich Malt0.2 kg Munich Malt 36.8 7.87 4.1%
4.84 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Centennial14 g Centennial Hops Pellet 10 Boil 60 min 16.34 8.1%
14 g Centennial14 g Centennial Hops Pellet 10 Boil 5 min 3.26 8.1%
28 g Citra28 g Citra Hops Pellet 11 Boil 5 min 7.17 16.3%
28 g Citra28 g Citra Hops Pellet 11 Whirlpool at 82 °C 25 min 4.52 16.3%
88 g Citra88 g Citra Hops Pellet 11 Dry Hop 2 days 51.2%
172 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Steeping 73 °C 67 °C 300 min
14 L Fly Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 21 °C
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Lactic acid Water Agt Sparge 1 hr.
2 g Lactic acid Water Agt Mash 1 hr.
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Got 82% efficiency because I ran a 5h mash - for family reasons (pool party?). Raised temp to 77oC for extended mash out - got v clear wort. Left it hot o/n.

Completed this brew on gas burner owing to power outage.
Some of the beer took a while to strain out of the hop spider, so I reboiled it for 15min in the kitchen and diluted around 40% to get a lower alcohol beer. Bottles show 4Feb 4% (estimate). I also bottled some of the main batch on 4Feb before dry hopping.
Bottled the remainder on 6 Feb - most had one sugar drop and carried a standard label. I ran out of sugar drops, so I added belgian candi sugar: ~15g into boiling hot water, dissolved and then added to fermenter. Labeled as 6 Feb Candi.

Started crash cool soon after adding dry hops. Beer had been at ~1oC for at least a few hours (~1.5-2d later) before I commenced bottling. Used some CO2 purge on the comp bottle to minimize oxidation risk.

The abv and IBU isn't quite right on this ... something didn't save properly here. And I have no other notes - though I recall IBU was in 30's and ABV was potentially as high as 6.3%

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  • Public: Yup, Shared
  • Last Updated: 2020-02-20 02:33 UTC
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