English Pale Ale v1

134 calories 13 carbs
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Block
Calories: 134 calories (Per 355mL)
Carbs: 13 g (Per 355mL)
Created Monday July 24th 2017
1.041
1.009
4.21%
47.5
5.59
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 82.4%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 11.8%
0.25 kg United Kingdom - Cara Malt0.25 kg Cara Malt 35 17.5 2.9%
0.25 kg United Kingdom - Cara Malt0.25 kg Cara Malt 35 17.5 2.9%
8.5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
50 g Cascade 50 g Cascade Hops Leaf/Whole 6.9 Boil 60 min 15.44 14.3%
50 g Bramling Cross50 g Bramling Cross Hops Leaf/Whole 6.5 Boil 30 min 11.18 14.3%
50 g Bramling Cross50 g Bramling Cross Hops Leaf/Whole 6.5 Boil 5 min 2.9 14.3%
50 g Cascade 50 g Cascade Hops Leaf/Whole 6.9 Boil 5 min 3.08 14.3%
50 g Bramling Cross50 g Bramling Cross Hops Leaf/Whole 6.5 Whirlpool at 80 °C 0 min 7.22 14.3%
50 g Cascade 50 g Cascade Hops Leaf/Whole 6.9 Whirlpool at 80 °C 0 min 7.67 14.3%
50 g Bramling Cross50 g Bramling Cross Hops Leaf/Whole 6.5 Dry Hop 3 days 14.3%
 
Mash Guidelines
Amount Description Type Temp Time
L Infusion 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
2 each Campden Water Agt Other 1 days
1 each Protafloc Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 345 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

2nd CaraMalt addition is Cara Gold (Crisp).

View Count: 319
Brew Count: 0
Last Updated: 2017-07-24 23:44 UTC

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