FAT YAK - Beer Recipe - Brewer's Friend

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FAT YAK

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: P2BEER/ PADDENS CRAFT BREW
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday January 19th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.75 lb United Kingdom - Maris Otter Pale7.75 lb Maris Otter Pale 38 3.75 84.9%
1 lb United Kingdom - Wheat1 lb Wheat 37 2 11%
6 oz United Kingdom - Crystal 60L6 oz Crystal 60L 34 60 4.1%
9.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Nelson Sauvin0.35 oz Nelson Sauvin Hops Pellet 12.5 Boil 45 min 14.77 10.3%
0.35 oz Cascade0.35 oz Cascade Hops Pellet 7 Boil 45 min 8.27 10.3%
0.35 oz Nelson Sauvin0.35 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 5.84 10.3%
0.55 oz Cascade0.55 oz Cascade Hops Pellet 7 Boil 10 min 5.14 16.2%
0.55 oz Nelson Sauvin0.55 oz Nelson Sauvin Hops Pellet 12.5 Boil 0 min 16.2%
0.55 oz Cascade0.55 oz Cascade Hops Pellet 7 Boil 0 min 16.2%
0.70 oz Cascade SECONDARY0.7 oz Cascade SECONDARY Hops Pellet 7 Dry Hop 5 days 20.6%
3.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each WHIR FLOCK Fining Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °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: 4.04
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 5 13 28 10 61
NO ADJUSTMENTS MADE
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt protien Infusion -- 122 °F 20 min
REST Temperature -- 149 °F 75 min
mash out Temperature -- 169 °F 30 min
21.1 qt sparge Sparge -- 169 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.99 16  
Mash volume with grains 4.72 18.9  
Grain absorption losses -1.14 -4.6  
Remaining sparge water volume (equipment estimates 4.5 g | 18 qt) 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

MASH WITH 12L WATER AT 71C TO SETTLE AT 65C . MASH FOR 75MINS
SPARGE WITH 20L WATER AT 76C
TO GET AROUND 25L IN KETTLE

ALL MALT JOE WHITE

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  • Last Updated: 2021-01-26 05:05 UTC