After Work Pale Ale

Public

01v1.0All Grain20.0 L60 min boil

En lättdrucken, frisk och aromatisk pale ale för företagsfesten, med citrus och tropisk frukt från Citra och Mosaic.

18B American Pale Ale100%(5/5)

OG: 1.053
FG: 1.011
ABV: 5.5%
IBU: 32
EBC: 10.6

Grain & fermentables

Name	Type	Added	Weight	%	Color
Pale Ale Malt(United States)	Malt	Mash	4.2 kg	0%	6.9 EBC
Wheat Malt(Germany)	Malt	Mash	300 g	0%	3.9 EBC
Carapils (Briess)(United States)	Malt	Mash	200 g	0%	3 EBC
Total			4.7 kg	100%

Total grain: 4.7 kgGrain/liter: 0.24 kg/LEfficiency: 75%

Hops

Name	Usage	Weight	AA%	IBU	Time
Mosaic(United States)	Boil	18 g	12.5%	27.888%	60 min
Citra(United States)	Whirlpool (80°C)	25 g	13%	2.06%	15 min
Mosaic(United States)	Whirlpool (80°C)	25 g	12.5%	1.96%	15 min
Citra(United States)	Dry hop	35 g	13%	—	1 d
Mosaic(United States)	Dry hop	35 g	12.5%	—	1 d
Total		138 g		32

Bittering: 18 gAroma: 50 gDry hop: 70 gAroma g/L: 2.5Dry hop g/L: 3.5BU:GU: 0.60

Per variety

Mosaic78 gCitra60 g

Yeast

Name	Lab	Quantity	Attenuation	Temp
SafAle American Ale(US-05)	Fermentis	1 pkt	80%	18°C–20°C
Total		1 pkt

Attenuation: 80–80%Temperature: 18°C–20°C

Water volumes

Name	Temperature	Volume
Mash water	72°C	14.1 L
Sparge water	—	15.2 L
Total water		29.3 L
Mash volume		17.2 L
Pre-boil volume		25.3 L
Boil volume (hot)		25.6 L

Water treatment

KalmarSO4:Cl 2.29 (Bitter)Estimated mash pH 5.40

Source waterTarget

Ca²+1767

Mg²+46

Na+3232

SO₄²⁻19111

Cl⁻2449

HCO₃⁻8989

Resulting water profile

Calcium Ca²+

67 ppm

Magnesium Mg²+

6 ppm

Sodium Na+

32 ppm

Sulfate SO₄²⁻

111 ppm

Chloride Cl⁻

49 ppm

Bicarbonate HCO₃⁻

89 ppm

SO4:Cl 2.29 (Bitter)RA 22 (Light–medium)

To add

	Total	Mash water (14.1 L)	Sparge water (15.2 L)
Epsom salt – MgSO₄	0.5 g	0.2 g	0.3 g
Lactic acid (88%)	2.5 mL	2.5 mL	—
Gypsum – CaSO₄	4.5 g	2.2 g	2.3 g
Calcium chloride – CaCl₂	1.5 g	0.7 g	0.8 g

Estimated mash pH

5.40In rangeTarget: 5.2–5.6

Mash schedule

Step	Type	Temp	Time	L/kg
Försockringsrast	Infusion	66°C	60 min	3 L/kg
Mash-out	Temperature	76°C	10 min	—
Total (2 steps)		66°C → 76°C	70 min

Fermentation plan

Phase	Type	Temp	Days	Day
Huvudjäsning	Primary fermentation	18°C → 20°C	7 d	1–7
Torrhumling	Dry hopping	20°C	3 d	8–10
Kallkrasch	Cold crash	3°C	2 d	11–12
Total (3 phases)		18°C → 20°C → 3°C	12 d

Carbonation

Method: Keg (CO₂)CO₂ volume (target): 2.4 vol

Brewer's notes

Torrhumla efter avslutad aktiv jäsning. Minimera syrekontakt vid omtappning och servering. Anpassa bittergivan efter den faktiska alfasyrahalten på Mosaic-förpackningen.