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Pale Ale KegRiver Brewer for Z...

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 28 liter(s)
    Total mash volume

Steps

Temp Time
32 C 10 min
44 C 10 min
48 C 10 min
52 C 10 min
62 C 10 min
80 C 60 min

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Fermentables

15 BLG
6.2% ABV
4 SRM
Type Name Amount Yield EBC
Grain 2-ROW MALT (RAHR OR CANADA MALTING) 2 kg 28.6% 78 % 4
Grain PILSNER MALT (CANADIAN) 5 kg 71.4% 81 % 4
Sum 7 kg

Hops

34 IBU

Bitterness ratio 0.56 Bitter

Use for Name Amount Time Alpha acid
Boil Nugget 15 g 60 min 13 %
Boil Nugget 15 g 30 min 13 %
Boil Cascade 50 g 5 min 7.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Epsom Salts 8.5 g Mash 60 min
Making YYC Hoppy Water add the following. Water agent used to modify water profile
Water Agent Gypsum (Calcium Sulfate) 4.5 g Mash 60 min
Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water.
Water Agent Salt 1.5 g Mash 60 min
Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing.
Water Agent Calcium Chloride 0.6 g Mash 60 min
Alters water profile and pH of mash.
Fining Whirlfloc Tablet 1.5 g Boil 15 min
One Tablet - Aids in clearing yeast and chill haze. Easy to use tablet form.

Notes

  • For the Keg River Brewer System
    Mash rests 30 - 32 C
    Acid Rest 44 C
    Ferulic acid rest 45 - 50 C
    Beta-Glucan Rest 50 - 52 C
    Protein Rest 62 C
    Maltose Rest 72 C
    Dextrinization Rest 76 - 79 C
    Mash-Out 100C

    Now to calculate the sparge water so that the volume of wort in the boiler is the same as our calculated preboil volume.
    Therefore, 28 L (7.4 US Gal) is the preboil volume we want then:
    Preboil Volume – Mash Water + (Grain Weight x Grain Absorption) = Sparge Volume (Daniels, 1996)
    28L – 17 L + ( 5kg x 0.8 L/kg) = 15 L
    As with the mash water, the same assumptions of measuring and heating the sparge water apply due to thermal expansion. This especially applies when measuring the preboil volume. If your sparge vessel has a dead space where the water cannot be recovered, most hot water urns can be manually emptied by tipping the remaining contents into the grain basket. But if you cannot recover the volume this volume will need to be added to the sparge volume.
    Mar 30, 2023, 4:05 PM

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