Fail Whale Pale Ale
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.045 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.015 SG |
| Minimum IBU: | 30 IBU | Maximum IBU: | 45 IBU |
| Minimum Color: | 5.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 27.00 l | Wort Volume After Boil: | 21.00 l |
| Volume Transferred: | 19.00 l | Water Added To Fermenter: | 0.00 l |
| Volume At Pitching: | 19.00 l | Volume Of Finished Beer: | 18.00 l |
| Expected Pre-Boil Gravity: | 1.045 SG | Expected OG: | 1.058 SG |
| Expected FG: | 1.014 SG | Apparent Attenuation: | 75.0 % |
| Expected ABV: | 5.8 % | Expected ABW: | 4.6 % |
| Expected IBU (using Rager): | 39.4 IBU | Expected Color (using Morey): | 11.0 SRM |
| BU:GU ratio: | 0.68 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 18 degC |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 4.300 kg | 81.1 % | 3.1 | In Mash/Steeped |
| US Caramel 60L Malt | 0.500 kg | 9.4 % | 11.9 | In Mash/Steeped |
| German Munich Malt | 0.250 kg | 4.7 % | 0.5 | In Mash/Steeped |
| US Victory Malt | 0.250 kg | 4.7 % | 2.8 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Galena | 13.0 % | 14 g | 31.0 | Loose Pellet Hops | 60 Min From End |
| US Amarillo | 5.0 % | 10 g | 4.7 | Loose Pellet Hops | 30 Min From End |
| US Cascade | 4.5 % | 28 g | 3.6 | Loose Pellet Hops | 1 Min From End |
| US Amarillo | 5.0 % | 20 g | 0.0 | Loose Pellet Hops | Dry-Hopped |
| Other Ingredients |
| Ingredient | Amount | When |
| Irish Moss | 2 g | In Mash |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (68C/154F) |
| Step Type | Temperature | Duration |
| Rest at | 68 degC | 60 |
| Recipe Notes |