Pale Ale

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Method: All Grain
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 54 liters
Post Boil Size: 46.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BMD
Calories: 170 calories (Per 355mL)
Carbs: 15 g (Per 355mL)

Created Tuesday February 4th 2020

Original Gravity:

1.052

Final Gravity:

1.009

ABV (standard):

5.59%

IBU (tinseth):

31.95

SRM (morey):

9.91

Mash pH

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 kg	New Zealand - American Ale Malt9 kg American Ale Malt	37.3	2.54	81.1%
1 kg	United Kingdom - Cara Malt1 kg Cara Malt	35	17.5	9%
0.6 kg	Viking - Crystal 1500.6 kg Crystal 150	35	76.2	5.4%
0.5 kg	Weyermann - Pale Wheat0.5 kg Pale Wheat	36	2	4.5%
11.1 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	East Kent Goldings50 g East Kent Goldings Hops	Pellet	5	Boil	75 min	15.1	30.3%
45 g	Cascade45 g Cascade Hops	Pellet	7	Boil	10 min	6.6	27.3%
10 g	Chinook10 g Chinook Hops	Pellet	13	Boil	5 min	1.5	6.1%
40 g	Chinook40 g Chinook Hops	Pellet	13	Whirlpool	0 min	5.65	24.2%
20 g	Galaxy20 g Galaxy Hops	Pellet	14.25	Whirlpool	0 min	3.1	12.1%

Show Summary View

Amount	Variety	IBU	Bill %
50 g	East Kent Goldings50 g East Kent Goldings Hops	15.1	30.3%
45 g	Cascade45 g Cascade Hops	6.6	27.3%
50 g	Chinook50 g Chinook Hops	1.5	30.3%
20 g	Galaxy20 g Galaxy Hops	3.1	12.1%
165 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
40 L	protein rest	Steeping	53 °C	20 min
L	saccrification	Strike	67 °C	60 min
L	mash out		75 °C	15 min
16 L		Fly Sparge	75 °C	--
Starting Mash Thickness: 3.14 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
15 g	Chalk	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
17.6 g	Citric acid	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	0 min.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
3 g	Baking Soda	Water Agt	Mash	0 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 207 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	12	45	82	65	223
Mash Chemistry and Brewing Water Calculator

Notes

Fermenting.....
Chill to 17.5 deg .c pitch yeast, raise to 27 deg. c over 5 days. hold for 2 weeks. cold crash to 0 deg, c for 3 weeks.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-02-04 03:39 UTC

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Pale Ale