Description
ENGLISH PALE ALE
| Est Bitterness: 30 IBU | Est Color: 19 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 14 L |
End of Boil Vol: 11.50 L Final Bottling Vol: 10.00 L Boil Time: 60 min |
Fermentation: Ale, Two Stage
Efficiency: 75.00 % |
Prepare for Brewing
- Hydrate yeast with 164.47 ml warm
- Clean and Prepare Brewing Equipment
- Total Water Needed: 17 L
- Mash Water Acid: None
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.00 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 40.0 % | 0.65 L |
| 0.50 kg | CHÂTEAU PALE ALE (8.5 EBC) | Grain | 2 | 20.0 % | 0.33 L |
| 0.50 kg | CHÂTEAU VIENNA (5.5 EBC) | Grain | 3 | 20.0 % | 0.33 L |
| 0.25 kg | CHÂTEAU ARÔME (100.0 EBC) | Grain | 4 | 10.0 % | 0.16 L |
| 0.25 kg | CHÂTEAU CARA BLOND® (20.0 EBC) | Grain | 5 | 10.0 % | 0.16 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Mash In | Add 6.5 L of water at 76.5 C | 67.8 C | 60 min |
| Mash Out | Add 3.5 L of water at 92.4 C | 75.6 C | 10 min |
- Sparge Water Acid: None
- Fly sparge with 7 L water at 75.6 C
- Add water to achieve boil volume of 13.5 L
- Estimated pre-boil gravity is 11.512 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 15.00 g | Goldings, East Kent [4.10 %] – Boil 60.0 min | Hop | 6 | 13.3 IBUs | – |
| 10.00 g | Goldings, East Kent [4.10 %] – Boil 30.0 min | Hop | 7 | 6.8 IBUs | – |
| 15.00 g | Fuggles [4.90 %] – Boil 15.0 min | Hop | 8 | 8.7 IBUs | – |
| 8.00 ml | Spindasol SB1 (Boil) | Fining | 9 | – | – |
| Steeped Hops | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 10.00 g | Fuggles [4.90 %] – Steep/Whirlpool 5.0 min, 90.2 C | Hop | 10 | 1.1 IBUs | – |
- Estimated Post Boil Vol: 11.40 L and Est Post Boil Gravity: 14 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | FERMOALE – AEB (AEB #FERMOALE) | Yeast | 11 | – | – |
- Measure Actual Original Gravity _______ (Target: 14 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
- Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 25.00 g | Fuggles [4.90 %] – 3.0 Days Before Bottling for 3.0 Days | Hop | 12 | 0.0 IBUs | – |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 13 | – | – |
- Measure Final Gravity: _________ (Estimate: 4.210 Brix)
- Date Bottled/Kegged: ___________ –
- Age beer for 30.00 days at 18.3 C
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