Sparkling Session Ale - Beer Recipe - Brewer's Friend

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Sparkling Session Ale

167 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 47.5 liters (fermentor volume)
Pre Boil Size: 46.49 liters
Post Boil Size: 38.48 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday May 2nd 2021
1.055
1.010
6.0%
41.1
8.2
n/a
18.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Voyager Craft Malt - Pale Schooner8 kg Pale Schooner 35.9 2.1 69.1%
0.75 kg Joe White - Caramalt0.75 kg Caramalt 34.5 21.17 6.5%
1.23 kg Corn Sugar - Dextrose1.23 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 10.6%
0.50 kg Joe White - Wheat Malt0.5 kg Wheat Malt 37.3 2.15 4.3%
0.75 kg Joe White - Light Crystal Malt0.75 kg Light Crystal Malt 34.5 45.53 6.5%
350 g Maltodextrin350 g Maltodextrin - (late boil kettle addition) 39 0 3%
11.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Cascade25 g Cascade Hops $ 93.00 / kg
$ 2.33 		Pellet 7 Boil 45 min 8.98 12.5%
25 g Centennial25 g Centennial Hops $ 89.60 / kg
$ 2.24 		Pellet 10 Boil 45 min 12.83 12.5%
25 g Cascade25 g Cascade Hops $ 93.00 / kg
$ 2.33 		Pellet 7 Boil 30 min 7.52 12.5%
25 g Centennial25 g Centennial Hops $ 89.60 / kg
$ 2.24 		Pellet 10 Boil 30 min 10.74 12.5%
25 g Cascade25 g Cascade Hops $ 93.00 / kg
$ 2.33 		Pellet 7 Boil 1 min 0.42 12.5%
25 g Centennial25 g Centennial Hops $ 89.60 / kg
$ 2.24 		Pellet 10 Boil 1 min 0.6 12.5%
25 g Cascade25 g Cascade Hops $ 93.00 / kg
$ 2.33 		Pellet 7 Dry Hop (High Krausen) 5 days 12.5%
25 g Centennial25 g Centennial Hops $ 89.60 / kg
$ 2.24 		Pellet 10 Dry Hop (High Krausen) 5 days 12.5%
200 g / $ 18.26
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
2 g Whirlfloc Water Agt Boil 15 min.
15 g Yeast Nutrient Other Boil 15 min.
15 g Go-Ferm Other Boil 15 min.
1 g Diammonium Phosphate (DAP) Other Boil 15 min.
2 g Calcium Chloride Water Agt Mash 2 hr.
4 g Calcium sulfate Water Agt Mash 2 hr.
4 g Citric acid Water Agt Mash 2 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 806 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 166.2 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L (a) Rest at 50 degrees for 10 mins, (b) Rest at 63 degrees for 90 mins, (c) Rest at 72 degrees and hold for 20 mins, (d) mash out at 78 degrees for 5 mins Strike 72 °C 65 °C 120 min
3 L (a) sparge half the grain in a separate pot Batch Sparge 78 °C 78 °C 10 min
3 L (a) sparge half the grain in a separate pot Batch Sparge 78 °C 78 °C 10 min
17.5 L Top Off 22 °C 22 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 25
Mash volume with grains (equipment estimates 22.6 L) 31.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 29.8 L) 32.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 43.9 L) 46.5
Volume increase from sugar/extract (late additions) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 38.5
Top off amount 9
Going into fermentor 47.5
Total: 57.4  
Equipment Profile Used: System Default
 
Notes
  1. (4 days prior) - Fermentis SAF-04 yeast (11.5g) is prepared as a starter by boiling 400g of Water + 200g DME + 200g table sugar + 1g YN + 1g G-F + 0.5g DAP for 15 minutes. Once well combined, cool to 28 degrees Celsius and pitch the yeast in the broth.
    Ferment for 4 days under 5psi of spunding valve pressure.

  2. (24hr prior) - 40L of water is measured in a 60L Pressure fermenting keg. The water is pre-treated with 2x Campden tablets and allowed to gas off sulfides for 24hrs. To the water, 4g of Calcium Sulfate + 2g of Calcium Chloride and + 4g of Citric acid are added. The fermenter can be fixed with an airlock to allow any gasses to be released.

  3. Remove 20L of water from the fermenter chamber and begin heating the water to 70 degrees Celsius strike temperature.
    Begin recirculation pumps, using a bazooka screen for the intake line. Line the pot with two grain bags for half the grain each. Add the 8kg of combined grain to the pot and begin mashing with a paddle. The grain must mash for 120 minutes at 62 degrees Celsius.

  4. The enzymes are deactivated with a final heat to 78 degrees Celsius. The grain is sparged with 4L of water in a separate pot and the water is re-added to the pot to a total volume of 25L.

  5. The mash is boiled to 90 degrees Celsius and the hop schedule is followed for a 60 minute boil.

  6. At 15 minutes, ensure that all yeast nutrients, sugars and finnings have been added to the boil. Also add the immersion chiller to the pot and prepare 30L of Ice for chilling of the wort.

  7. Flameout occurs after 60 minutes and immersion chilling begins until the temperature is less than 25 degrees Celsius.

  8. The wort is pumped into the 60L pressure fermenter and the final volume of the beer is made up to 40L with the pre-prepared water from earlier. This water may need to be transferred to a separate fermenter so that it is not originally in the fermenter prior to pumping in the wort. This is in case there is more plain water in the fermenter than there needs to be.

  9. The yeast is added to the fermenter and fermentation is allowed to begin. Hops are suspended from the inside chamber using a magnet inside a hop bag. Ferment for 14 days in total up to 15psi spunding valve pressure.

  10. After 2 days, a High Krausen should have formed and this is when 100g of Cascade hops are added by removing the magnet on the hop bag from the outside. Opening of the fermenter should not be necessary.

    OPTIONALLY: The fermenter can remove the Trub from the collection vessel to improve yield of beer.

  11. At the 14th day, de-gas the beer by incrementally reducing the spunding valve pressure down to 2-3psi over the course of 24 hours to ensure the beer is entirely de-gassed.

  12. Transfer to kegs and add 150g of sugar to each keg once filled. As the sugar is added, the keg lid must be already fitted and ready to pull upward to seal to ensure the sugar does not cause a de-gas eruption of the beer out of the keg. This should be done with two people assisting. This is why ensuring the beer is fully degassed is vital to reduce eruption. Seal immediately and allow to secondary ferment for 4 weeks in order to age and carbonate naturally.

  13. Serve at 50kpa and 5 degrees Celsius.

    NOTE: This method should reduce or eliminate the need for pressurised CO2 to carbonate and displace the beer from the keg. Natural carbonation should be used.
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  • Last Updated: 2021-05-09 09:52 UTC