Gf honey ale #2 - Beer Recipe - Brewer's Friend

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Gf honey ale #2

178 calories 17.3 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.197 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday April 20th 2021
1.054
1.012
5.4%
20.3
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb White Sorghum Syrup - Gluten Free3.3 lb White Sorghum Syrup - Gluten Free 37 1.5 39.8%
3.50 lb Honey3.5 lb Honey 35 2 42.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 12%
8 oz Maltodextrin8 oz Maltodextrin 39 0 6%
8.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Centennial1 oz Centennial Hops Leaf/Whole 10.5 Boil 0 min 40%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool 0 min 6.81 40%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 First Wort 0 min 13.5 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Lime Zest Flavor Boil 30 min.
1 oz Bitter Orange Peel Flavor Boil 30 min.
1 each Whirlfloc Water Agt Boil 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 212g       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.36 g | 9.4 qt) 2.39 9.6  
Volume increase from sugar/extract (early additions) 0.61 2.4  
Pre boil volume (equipment estimates 2.97 g | 11.9 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 1.5 6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 4.04 16.2  
Going into fermentor 5.5 22  
Total: 6.43 25.7
Equipment Profile Used: System Default
 
Notes

Citrus forward, sweet finish.

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  • Last Updated: 2021-04-20 01:40 UTC