Formulation†for American pale ale
Target knockout volume of 400 litres
Target gravity 1058 or 14.5 degrees Plato
Based on system extract efficiency of 69%
Desired Plato 14.5 degrees
Kgs = 14.5 x 400 / 69 = 84 K/gs
Potential alcohol @ 75% attenuation = 1058 – 1012/ 7.5 = 6.13 %av
We want to achieve 5% dark crystal = 84 x .05 = 4.2 Kgs
Run with 5 Kgs for ease of numbers 84 – 5 = 79 Kgs
Grain bill 79 K/gs of pale malt (Kirin)
5 K/gs of dark crystal malt JW
Mash water 180 litres from 2.1 litres to one K/g of grain
Sparge water 350 liters of scheme water
let it stand overnight to liberate chlorine and next day adjust Ph with food grade phosphoric acid to 5.5 Ph
This will be a stiff mash and must be stirred during steps
Heat water to 56 degrees and dough in hold @ 51 degrees for 20 Mins
Adjust mash with food grade phosphoric acid to 5.5 Ph
Raise to 64 degrees and hold for 60 Mins
Raise to 71 degrees and hold for 10 Mins
Raise to 81 degrees and transfer to sparge vessel
Run to kettle when particulate has cleared
Sparge with ph adjusted water @ 77 degrees
Boil time one hour after collection of all wort into kettle
Hop selection
Citra @11.1 % AA
Nelson sauvin @11.5 % AA
Amarillo @8.2 % AA
Hop additions
15 mins into boil add citra 50 gms x 11.1aa x 24% ute = 3.33 Ibus
15 mins into boil add Amarillo 50 gms x 8.2aa x 24% ute = 2.46 Ibus
15 mins into boil add N/sauvin 25 gms x 11.5aa x 24% ute = 1.725 Ibus
30 mins into boil add citra 125 gms x 11.1aa x 20% ute = 6.93 Ibus
30 mins into boil add Amarillo 125 gms x 8.2aa x 20% ute = 5.12 Ibus
30 mins into boil add N/sauvin 75 gms x 11.5aa x 20% ute = 4.31 Ibus
35 mins into boil add citra 45 gms x 11.1aa x 18% ute = 2.2 Ibus
35 mins into boil add Amarillo 45 gms x 8.2aa x 18% ute = 1.66 Ibus
35 mins into boil add N/sauvin 25 gms x 11.5aa x 18% ute = 1.29 Ibus
40 mins into boil add citra 45 gms x 11.1aa x 16% ute = 1.99 Ibus
40 mins into boil add Amarillo 45 gms x 8.2aa x 16% ute = 1.47 Ibus
40 mins into boil add N/sauvin 25 gms x 11.5aa x 16% ute = 1.15 Ibus
45 mins into boil add citra 45 gms x 11.1aa x 14% ute = 1.74 Ibus
45 mins into boil add Amarillo 45 gms x 8.2aa x 14% ute = 1.29 Ibus
45 mins into boil add N/sauvin 20gms x 11.5aa x 14% ute = 0.8Ibus
50 mins into boil add citra 45 gms x 11.1aa x 10% ute = 1.66 Ibus
50 mins into boil add Amarillo 45 gms x 8.2aa x 10% ute = 1.02 Ibus
55 mins into boil add citra 200 gms x 11.1aa x 5% ute = 2.77 Ibus
60 mins into boil add citra 100 gms x 11.1aa x 2% ute = 0.55 Ibus
Whirlpool let settle for 20 min chill areate and rack to ferementers
Add citra 420 gms x 11.1aa x 1% ute = 1.1 Ibus
total Ibus 44.5
Total hop 1.6 Kgs @ 4 Grams/ litre
hop break up citra 68%
amarilo 22%
nelson sauvin 10%
Yeast selection US 05 @ 76% attenuation
And northwestern wyeast
Split into two brews each one has single strain
After completion of fermentation rack off yeast and hops into Co2 flushed fermenters
And cold settle @ 2 degrees for two weeks then transfer to
Co2 flushed kegs and force carbonate
for your concideration
cheers enigma
