Auburn APA #11 (Voss) - Beer Recipe - Brewer's Friend

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Auburn APA #11 (Voss)

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday August 25th 2020
1.056
1.013
5.7%
15.3
6.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 87%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 4.3%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.3%
0.50 lb American - Vienna0.5 lb Vienna 35 4 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 30 min 12.04 5.9%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12 Whirlpool at 185 °F 20 min 0 17.6%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 185 °F 20 min 0 11.8%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Whirlpool at 185 °F 50 min 0 17.6%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 2 days 0 35.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 0 days 0 11.8%
8.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Gypsum Water Agt Mash 0 min.
0.80 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Mash 0 min.
1.40 g Gypsum Water Agt Other 0 min.
0.80 g Calcium Chloride (anhydrous) Water Agt Other 0 min.
1.60 ml Lactic acid Water Agt Other 0 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hammer Generic
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.03 16.1  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 5.16 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.4 g | 21.6 qt) 6.75 27  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.6 g | 26.4 qt) 5.25 21  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Same grist and water as APA #10. Water profile aims for reduced minerality, with Bru'n Water's Jever (Boiled) as target, which has a better balance between S04 and CaCl, and reduces overall ppm added to water.

OG: 1.057
FG: 1.012

Consider a bit more kettle hopping to increase bitterness a slight bit.


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  • Last Updated: 2020-11-23 02:25 UTC