Question6_Paulette - Beer Recipe - Brewer's Friend

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Question6_Paulette

158 calories 15.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 45 min
Batch Size: 2.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.4 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 83%
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Thursday March 18th 2021
1.048
1.011
4.8%
29.2
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.09 lb US - Pale 2-Row4.09 lb Pale 2-Row 37 1.8 91.1%
0.20 lb American - Caramel / Crystal 40L0.2 lb Caramel / Crystal 40L 34 40 4.5%
0.10 lb United Kingdom - Crystal 60L0.1 lb Crystal 60L 34 60 2.2%
0.10 lb American - Victory0.1 lb Victory 34 28 2.2%
4.49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Horizon0.2 oz Horizon Hops Pellet 12.5 Boil 45 min 17.9 15%
0.41 oz Hop Union - Amarillo0.41 oz Amarillo Hops Pellet 7.1 Boil 15 min 11.27 30.8%
0.72 oz Hop Union - Amarillo0.72 oz Amarillo Hops Pellet 7.1 Boil 0 min 54.1%
1.33 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.96 psi       Temp: 68 °F       CO2 Level: 2.52 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
3.5 gal Strike 159 °F 152 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.24 g | 16.9 qt) 3.81 15.2  
Mash volume with grains (equipment estimates 4.6 g | 18.4 qt) 4.17 16.7  
Grain absorption losses -0.56 -2.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.42 g | 13.7 qt) 3 12  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 2.25 g | 9 qt) 2.4 9.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.4 g | 9.6 qt) 2.25 9  
Total: 3.81 15.2
Equipment Profile Used: System Default
 
Notes

6A) What predicted values change for the beer and to what value(s)?

The original gravity, ABV, IBU, and SRM changed noticeably. The original gravity decreased by 0.002 to 1.048. The final gravity was the one that changed the least by 0.001 to 1.011. ABV decreased by 0.14 to 4.84%. The IBU increased by 0.41 to 29.17. And finally, the SRM had a major change with a decrease of 13.79 to 7.6.

6B) Describe what changed about the sensory aspects of the beer.

Since the ABV decreased, there is less alcohol in the beer without the chocolate fermentable. The bitterness of the beer increased making the beer hoppier. However, the major change was the color of the beer. It went from a darker golden/red color to a light golden color.

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  • Last Updated: 2021-04-30 22:02 UTC