Ron Mexico (Sabro) Pale Ale Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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Ron Mexico (Sabro) Pale Ale

141 calories 15 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Sunday February 9th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.01 kg Belgian - Pale Ale2.01 kg Pale Ale 38 3.4 51.3%
1.66 kg American - Pale 2-Row1.66 kg Pale 2-Row 37 1.8 42.3%
120 g German - Acidulated Malt120 g Acidulated Malt 27 3.4 3.1%
100 g German - Carapils100 g Carapils 35 1.3 2.6%
30 g United Kingdom - Crystal 60L30 g Crystal 60L 34 60 0.8%
3,920 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Sabro3 g Sabro Hops Pellet 15.7 Boil 90 min 7 1.3%
14 g Sabro14 g Sabro Hops Pellet 15.7 Boil 15 min 15.16 6.3%
60 g Sabro60 g Sabro Hops Pellet 15.7 Boil 0 min 26.9%
73 g Sabro73 g Sabro Hops Pellet 15.7 Dry Hop 10 days 32.7%
73 g Sabro73 g Sabro Hops Pellet 15.7 Dry Hop 15 days 32.7%
223 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Mesk Temperature -- 69 °C 60 min
12 L Skyll Sparge 74 °C 78 °C 30 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
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: 2.45 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

Bruk f.eks standard pale malt og Hopshiner lys pale malt fra Bonsak Gårdsmalteri (Brewshop) som basemalt.
Bruk Oslo Kveik. Gjær varmt på ca 27 grader. Tørrhumle 1 når gjæring er ferdig. La stå noen dager og tørrhumle 2. Cold Crash og bruk gelatin for ekstra klarning.

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  • Public: Yup, Shared
  • Last Updated: 2020-02-09 14:18 UTC
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