Spider Bite - Beer Recipe - Brewer's Friend

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Spider Bite

199 calories 21.3 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: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday July 14th 2021
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1.060
1.016
5.8%
37.3
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Rahr - Pale Ale10.5 lb Pale Ale 36.34 3.5 84%
1.50 lb Weyermann - Munich Type I1.5 lb Munich Type I 38 6 12%
0.25 lb Simpsons - Crisp Amber Malt0.25 lb Crisp Amber Malt 34 27 2%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 2%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 45 min 24.28 10%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 5 min 5.27 10%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 7.73 20%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 3 days 20%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 40%
5 oz / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.47 21.9  
Mash volume with grains 6.47 25.9  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.42 g | 13.7 qt) 3.84 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

Mash @ 151 for 60 minutes, batch sparge with water @ 170.

Dry hops added after fermentation for three days.

Fermented in basement for two weeks, approximately 65 degrees.

Irish moss added to boil @ -15 minutes, gelatin finings added after cold crash for clarity.

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  • Last Updated: 2023-08-18 19:18 UTC