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728 Easy Drinking

187 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Willem Smith-Clark
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Thursday November 5th 2020
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OG: 1.052 FG: 1.010 ABV: 5.4% IBU: 34

1.057
1.012
5.8%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 70.2%
1 lb Munich1 lb Munich 37 6 14%
1 lb American - Vienna1 lb Vienna 35 4 14%
0.13 lb Weyermann - Acidulated0.125 lb Acidulated 27 3.4 1.8%
7.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer (7.8 AA)0.5 oz Northern Brewer (7.8 AA) Hops Pellet 7.8 Boil at 212 °F 15 min 13.61 20%
0.50 oz Sterling0.5 oz Sterling Hops Leaf/Whole 8.7 Boil at 212 °F 15 min 13.8 20%
0.50 oz Cascade (7 AA)0.5 oz Cascade (7 AA) Hops Pellet 7 Whirlpool at 180 °F 5 min 3.15 20%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Whirlpool at 180 °F 5 min 7.82 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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 Strike 158 °F 151 °F --
4 gal Infusion 151 °F 151 °F 60 min
4 gal Sparge 151 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.43 g | 21.7 qt) 4.39 17.6  
Mash volume with grains (equipment estimates 6 g | 24 qt) 4.96 19.8  
Grain absorption losses -0.89 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.29 g | 17.2 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.75 11  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.06 0.2  
Volume into fermentor 2.75 11  
Total: 4.39 17.6
Equipment Profile Used: System Default
 
Notes

Mash strike water temp at 158 to infuse at 151 (for ample fermentability) with sparge after 60 minutes at 168 for 10 minutes.

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1 hour boil. Late addition hops.

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Begin fermentation at 66F for 1 day (lag phase)

Lower 1 degree per 2 hours to 60 (high growth phase)

Raise by 1 degree per hour to ambient room temp 6 gravity points before terminal. Transfer to keg for spunding.

slowly lower temp 1 degree per hour to serving temp.

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  • Last Updated: 2021-01-10 15:34 UTC