Cashmere Extra Pale Pale Ale - Beer Recipe - Brewer's Friend

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Cashmere Extra Pale Pale Ale

164 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Andrew Whitaker
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday July 31st 2020
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OG: 1.050 FG: 1.014 ABV: 4.8% IBU: 40

1.050
1.011
5.2%
48.0
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz cashmere1 oz cashmere Hops Pellet 7 Boil 60 min 26.2 33.3%
0.50 oz cashmere0.5 oz cashmere Hops Pellet 7 Boil 30 min 10.07 16.7%
0.50 oz cashmere0.5 oz cashmere Hops Pellet 7 Boil 15 min 6.5 16.7%
1 oz cashmere1 oz cashmere Hops Pellet 7 Boil 5 min 5.22 33.3%
3 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
30182
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 7 25 4 9 87
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.25 33  
Mash volume with grains 9.05 36.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.14 g | 20.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Brewed 7/31/2020
Strike water = 7 gallons at 160 degrees F in kettle (BIAB)
Mash temp = 155 degrees F initially. Final mash temp = 148 degrees F Next time, do 152 degrees F
Mash time = 60 minutes.
SG = 10.8 Brix = 1.043 g/L
Total points = 37 10 = 370
Extraction points = 43 6.75 gallons = 290 points
% extraction = (290/370) * 100 = 78%
OG = 12.4 brix = 1.050 g/L of 5.5 gallons. Pitched Lallemand Voss Kviek dry yeast and left in garage.
Fermentation was extremely vigorous and fast. 2 days later (8/02/2020) fermentation (bubbling) had ceased and the yeast had settled.
Kegged 8/4/2020. Did not use gelatin.
FG = 1.0115 g/L = 5.1% ABV

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  • Public: Yup, Shared
  • Last Updated: 2020-12-28 04:51 UTC