GB069 - Beer Recipe - Brewer's Friend

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GB069

205 calories 23.3 g 500 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 70 min
Batch Size: 35.5 liters (ending kettle volume)
Pre Boil Size: 38 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 205 calories (Per 500ml)
Carbs: 23.3 g (Per 500ml)
Created: Sunday May 24th 2020
1.044
1.013
4.1%
31.5
12.4
5.4
4.99
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.55 kg United Kingdom - Maris Otter Pale2.55 kg Maris Otter Pale £ 1.40 / kg
£ 3.57 		38 3.75 38.2%
3.50 kg German - Vienna3.5 kg Vienna 37 9.18 52.4%
500 g German - Carapils500 g Carapils £ 0.00 / g
£ 1.33 		35 1.97 7.5%
75 g Crisp Malting - Crystal Dark - 77L75 g Crystal Dark - 77L 33.1 203.98 1.1%
50 g United Kingdom - Low Chocolate Malt50 g Low Chocolate Malt £ 1.78 / kg
£ 0.09 		0 499.99 0.7%
6,675 g / £ 4.99
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Simcoe17 g Simcoe Hops Leaf/Whole 15.5 Boil 70 min 19.08 11.2%
14 g Simcoe14 g Simcoe Hops Leaf/Whole 15.5 Boil 10 min 5.52 9.2%
50 g Styrian Goldings50 g Styrian Goldings Hops Leaf/Whole 3 Boil 5 min 2.1 32.9%
30 g Styrian Goldings30 g Styrian Goldings Hops Leaf/Whole 3 Whirlpool at 79 °C 30 min 0.84 19.7%
20 g Styrian Goldings20 g Styrian Goldings Hops Leaf/Whole 3 Dry Hop 4 days 13.2%
21 g Challenger21 g Challenger Hops Leaf/Whole 7.5 Boil 10 min 4 13.8%
152 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
40 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 292 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Alkalinity 50ppm
Pre PH5.8
+5 PH5.32
+20 PH5.32
+40 PH5.30
+60 PH5.30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
43 L Infusion 69 °C 67 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 48.66 L. Suggest reducing initial water volume to 41.36 L and adding 3.26 L sparge/top-off. 44.6
Total strike volume 44.6
Mash volume with grains 48.7
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 42.7 L) 38
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 30.8 L) 35.5
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 35.4
Total: 44.6  
Equipment Profile Used: System Default
 
Notes

US05 rehydrated & into Starter 1.5L

30L into Ferm 1.046

  • All of Starter

    31L in Ferm @1.044

    8days 1.014
    14days 1.013

    100g Dextrose into 30l
    1.65 CO2

    Possible Contamination from PBW/Oxyfresh cleaning, few bottles seem to have veryVery slight detergent tate. Stick to VWP or Bleach!
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  • Public: Yup, Shared
  • Last Updated: 2020-07-05 11:40 UTC