BDSM Session Ale - Beer Recipe - Brewer's Friend

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BDSM Session Ale

124 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 49.2 liters
Post Boil Size: 45.91 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 124 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Tuesday October 5th 2021
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THE ONE AMERICAN PALE ALE2020

by THE ONE CERVEJARIA

OG: 1.052 FG: 1.012 ABV: 5.1% IBU: 50

1.041
1.007
4.5%
54.7
6.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg United Kingdom - Maris Otter Pale6.5 kg Maris Otter Pale 38 3.75 82.8%
1 kg American - Red Wheat1 kg Red Wheat 38 2.5 12.7%
0.35 kg German - CaraMunich I0.35 kg CaraMunich I 34 39 4.5%
7.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Green Bullet50 g Green Bullet Hops Pellet 11 Boil 60 min 34.38 35.7%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 8.52 21.4%
20 g Green Bullet20 g Green Bullet Hops Pellet 11 Boil 15 min 6.82 14.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 2.82 14.3%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 15 min 2.17 14.3%
140 g / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Forestville Water
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
30 L Strike 65 °C 65 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.4 L. Suggest reducing initial water volume to 45.4 L and adding 6 L sparge/top-off.  
Strike water volume at mash thickness of 3.5 L/kg 27.5
Mash volume with grains 32.7
Grain absorption losses -7.9
Remaining sparge water volume (equipment estimates 32.7 L) 30.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.4 L) 49.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 45 L) 45.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 45.9 L) 45
Total: 58  
Equipment Profile Used: System Default
 
Notes

Verdant yeast batch: trub drop and 30g ekg dry hop day 5. Ferment at 20C, up to 22C day 5, 3 day diacetyl rest.

US05 batch: 30g ekg day 5. 18.5c up to day 6, 21 C diacetyl rest up to day 9.

Verdant yeast had a marginally drier, herbal palate. US05 had a cleaner malty character.

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  • Public: Yup, Shared
  • Last Updated: 2021-11-25 21:28 UTC