ENGLISH PALE ALE RECIPE KIT

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 % Est Mash Efficiency: 82.1 %

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