American pale ale beer in Braumeister plus

720 h
Temperature: Cold
Type of dish: Beers
Seasonal period: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Malta Maris Otter 0.346 kg
Malta Cara Ruby 0.038 kg
Lúpulo Centennial en pellets 1.538 g
Lúpulo Cascade 3.077 g
Levadura Ale 0.615 g
Dextrosa 0.538 g
Water 2.0 l
  • Turn on the Braumeister machine. Fill with 25l of water and warm up to 60ºC.
  • Charge the malt. When the temperature reaches 67ºC, the soaking/infusion process will start for 1 hour.
  • After 1 hour, the temperature will rise up to 78ºC. Let cook for another 5 minutes.
  • Once the soaking/infusion phase is completed, release the butterfly nut and remove the mat tube, so the beer runs, for 15/20 minutes. Make it run again by adding 5/6l of boiled water.
  • Remove the malt tube.
  • When the temperature reaches 100ºC, the cooking of the liquid will start for 1 hour.
  • After the first 10 minutes, add the Cascade hop, and after 45 minutes, add again the Cascade hop as well as the Irish moss. Do not cover the machine.
  • Let the liquid cool down to 20/24ºC.
  • Transfer the liquid to the fermenter, previously sterilized. Add the yeast.
  • Allow to ferment for approximately 3 weeks.
  • Bottle, carbonate and cover. Let settle for approximately 1 week.
  • Label.
Nutritional information (1 portion)
Fiber 24.62 g
Saturates 0.04 g
Monounsaturated fatty acids 0.1 g
Polyunsaturated fatty acids 0.1 g
Cholesterol 0.0 mg
Calcium 25.38 mg
Iron 2.77 mg
Zinc 9.23 mg
Vitamin A 16.92 ug
Vitamin C 0.0 g
Folic acid 2476.15 ug
Salt (Sodium) 282.31 mg
Sugars 14.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.