SA0003-0001 - Beer Recipe - Brewer's Friend

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SA0003-0001

276 calories 27.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.4 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Luis Garcia
Calories: 276 calories (Per 12oz)
Carbs: 27.8 g (Per 12oz)
Created: Friday April 30th 2021
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OG: 1.077 FG: 1.019 ABV: 7.6% IBU: 70

1.083
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
16.40 lb Rahr - Pale Ale16.4 lb Pale Ale 36.34 3.5 90.6%
1.70 lb Belgian - Special B1.7 lb Special B 34 115 9.4%
18.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 85 min 22.49 12.5%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 45 min 19.42 12.5%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 15 min 21 25%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 5 min 8.44 25%
1 oz Chinook1 oz Chinook Hops Pellet 13 Whirlpool at 176 °F 20 min 5.84 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.5       Temp: 68 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 15 50 100 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 163 °F 152 °F 60 min
4.29 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 9.05 36.2  
Mash volume with grains 10.5 42  
Grain absorption losses -2.26 -9.1  
Remaining sparge water volume (equipment estimates 1.36 g | 5.5 qt) 2.86 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 9.4 37.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.4 25.6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.36 g | 25.5 qt) 5.5 22  
Total: 11.91 47.7
Equipment Profile Used: System Default
 
Notes

Water temperature lost: 12C -21F
Sparge Temp 168-170F/75.5-76.6C
Sparge Volumen 1.5 x Weight lbs
PH: Mash & Sparge Water 5.2 - 5.5

Vigorous Boil
Avoid boiling foam with water spray

Whirlpool 20min 80C / 178F
Drop Temp.

Fermentation: Use ice bath to control temperature at day. Night just with fresh air.
Temp depend on style and yeast

PBW Cleaning:

Rinse off vessel or surface to get rid of as much soil as possible.
Dissolve 1-2 ounces per gallon for kettles and 3/4 ounces per gallon for fermenters, kegs, tanks, and other equipment.
If circulation cleaning, heat to 130°-180° F and circulate for at least 30 minutes.
If soaking, heat to 140° and soak for 4 hours or allow to soak cold overnight.
Rinse surface or vessel.

Star San:

1 Oz per 5 Gal water.

Only for PMSXX
2 Kg Pumpkin - cooked (at 420F for 60 mins) with brown sugar
Mash only the pulp and add 1gal of hot water 160F. Mixed and incorporate to mash grains.
IMPORTANT: Add approx 1/4-1/2 lbs Rise hulls














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  • Last Updated: 2021-10-26 19:34 UTC