Simple session pale ale recipe

[Pete83]

Looking to start my second all grain and would like to try something a little lower abv than my super strength Patersbier. Ideally a recipe 19,20 or 23 litre. Most recipes I'm finding won't tell me the mash to sparge water break down which is difficult for me as I don't understand recipe building yet. Can anyone make it really simple or tell me a standard grain weight to water ratio to work with.

Total liquor ?
Mash liquor ?
Sparge liquor?

Cheers

 

[MmmBeer]

The total liquor is the volume of wort in your fermenter, i.e. 19, 20 or 23 litres, plus the losses in your boiler (the amount absorbed by your spent grain and hops and boil losses as steam). This can vary from system to system, so some trial and order may be needed.
The mash liquor is dependent on your amount of grain, typically use 2.5 - 2.7 litres of mash liquor per kg of grain.
The sparge liquor is simply the difference between the two.

For a grain bill of 4.5 kg, mash liquor is 2.6 x 4.5 = 11.7 l
For a 23 l brew, total liquor is 23 + 6 * = 29 l
Sparge liquor = 29 - 11.7 = 17.3 l

* Adjust this figure if you are getting too much / too little in your fermenter.

Other may have different systems that they work from, but I hope this helps you get started.

 

[GerritT]

Greg Hughes wrote 'Homebrew beer', and it has several single-hop pale ales. Pale ale malt with a handful of crystal, and 1 hop.

 

[Dutto]

The Recipe was slightly modified as the day went along (as usual) but it is fermenting away merrily as I type. abigt

ENGLISH PALE ALE - ORDINARY BITTER - Brewed 12-13/08/2018

INGREDIENTS
3.0kg of Maris Otter. - 0.5kg of Cara Malt (EBC 145) = Grain Bill 3.5kg
80g Styrian Goldings (AA 3.9%)
Wilco Ale Yeast
Protafloc Tablet
Yeast Nutrient

DAY ONE
Mash and Sparge

Strike Water = 3.0 litres per 1kg of grain = 14.0 litres at 72*C.
Mash at 62*C > 64*C for ONE Hour.

Sparge Water at 80*C
Lauter until clear then drain and sparge at one litre per minute until Boiler is at 30 litres. (*)
Cover Boiler and leave overnight.

DAY TWO
Preparation
Prepare Hop Bags comprising:

• 1 x 35g Styrian Goldings Leaf
• 1 x 45g Styrian Goldings Leaf.

Put out Protafloc Tablet.
Put out Yeast Nutrient.
Put out Yeast

Boil
Boil with 35g Styrian Goldings Bittering Hops for 60 minutes.
Add Protafloc tablet and boil for further 10 minutes.
Flameout.
Add 45g Styrian Goldings Leaf Aroma Hops and steep for 30 minutes before cooling.
Cool to 19*C, whirlpool, run off into FV, make up to 23 litres.
Take OG, add Yeast Nutrient and Yeast.
Ferment at 19*C in Brew Fridge 2 increasing to 20*C after first week.

After taking FG transfer to Wilco Keg and add:

• Hop Tea made from 15g of Styrian Goldings Leaf
• 60g of Brewing Sugar.

DETAILS
OG = 1.036
FG = 1.007 (**)
ABV = 3.79% (**)
Kcal per Litre = 333Kcal (**)

NOTES:

(*) This should answer the question in the OP. By the time I have sparged the grain and filled the Boiler I am getting an SG as low as 1.006.

(**) Predicted by BrewersFriend.

Hope this is what you're looking for. :thumb:

 

[Pete83]

Cheers Dutto!