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

180 calories 17.2 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: 2.7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Beerfan
Hop Utilization: 96%
Calories: 180 calories (Per 375ml)
Carbs: 17.2 g (Per 375ml)
Created: Friday June 19th 2020
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OG: 1.055 FG: 1.013 ABV: 5.6% IBU: 27

1.052
1.011
5.4%
33.1
8.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
63 oz US - Pale 2-Row63 oz Pale 2-Row 37 1.8 88.1%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 8.4%
2.50 oz Weyermann - Acidulated2.5 oz Acidulated 27 3.4 3.5%
71.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops Pellet 11.6 Boil 60 min 19.04 9.1%
6 g Perle6 g Perle Hops Pellet 5.2 Boil 30 min 6.56 9.1%
12 g Cascade12 g Cascade Hops Pellet 6.3 Boil 10 min 7.5 18.2%
22 g Cascade22 g Cascade Hops Pellet 6.3 Boil 0 min 33.3%
20 g Cascade20 g Cascade Hops Pellet 6 Dry Hop 4 days 30.3%
66 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Irish Moss Fining Boil 15 min.
1.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.90 g Gypsum Water Agt Mash 1 hr.
0.60 g Baking Soda Water Agt Mash 1 hr.
0.50 ml Lactic acid Water Agt Sparge 1 hr.
0.20 g Epsom 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:
1.0 (M cells / ml / ° P) 122 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 7 20 50 75 4
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 10 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 2.51 10.1  
Mash volume with grains 2.87 11.5  
Grain absorption losses -0.56 -2.2  
Remaining sparge water volume (equipment estimates 2.36 g | 9.4 qt) 1.54 6.2  
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) 2.7 10.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.7 g | 10.8 qt) 2.5 10  
Total: 4.06 16.2
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. Second brew in June used saved yeast from first brew, and produced yeast starter successfully.

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  • Last Updated: 2021-03-20 20:13 UTC
  • Snapshot Created: 2020-06-19 19:38 UTC
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