Sierra Nevada Clone 2.5G Full water treatment - Beer Recipe - Brewer's Friend

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Sierra Nevada Clone 2.5G Full water treatment

174 calories 16.9 g 375 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Post Boil Size: 2.63 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 174 calories (Per 375ml)
Carbs: 16.9 g (Per 375ml)
Created: Saturday June 6th 2020
1.050
1.011
5.1%
34.0
8.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
65 oz US - Pale 2-Row65 oz Pale 2-Row 37 1.8 89.7%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 8.3%
1.50 oz Weyermann - Acidulated1.5 oz Acidulated 27 3.4 2.1%
72.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops Pellet 11.6 Boil at 210 °F 60 min 19.57 13%
6 g Perle6 g Perle Hops Pellet 5.2 Boil at 210 °F 30 min 6.74 13%
12 g Cascade12 g Cascade Hops Pellet 6.3 Boil at 210 °F 10 min 7.71 26.1%
22 g Cascade22 g Cascade Hops Pellet 6.3 Boil at 210 °F 0 min 47.8%
46 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Irish Moss Fining Boil 15 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.10 g Gypsum Water Agt Mash 1 hr.
0.10 ml Lactic acid Water Agt Sparge 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.7 oz       Temp: 68 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Rest Strike 160 °F 153 °F 60 min
Mash-out Rest Temperature 153 °F 168 °F 15 min
1.5 gal Batch Sparge 153 °F 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.25 qt/lb 2.55 10.2  
Mash volume with grains 2.91 11.6  
Grain absorption losses -0.57 -2.3  
Remaining sparge water volume (equipment estimates 2.33 g | 9.3 qt) 1.52 6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.06 g | 16.2 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.63 10.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.63 g | 10.5 qt) 2.5 10  
Total: 4.07 16.3
Equipment Profile Used: System Default
 
Notes

Using BIAB for mash, with batch sparge. Sparge involves dunking biab bag to 168F water 3 times, with 5 minute immersions, drip draining, and a firm but not aggressive squeeze on final drip.

Omega Labs OYL-004 West Coast Ale yeast. First time as new from package. Second brew in June used saved yeast from first, with yeast starter.

Removed 22g of cascade 4 day dry hop until means to do so with clean removal is found.

Also reduced acidulated malt from 2 oz as first sample after 2 weeks tasted acidic.

also removed baking soda this forced need for acidulated malt.

reduced magnum from 6 to 5 as bitterness was too pronounced.

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  • Last Updated: 2020-09-11 13:49 UTC