Uncomplicated Mayhem - Beer Recipe - Brewer's Friend

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Uncomplicated Mayhem

345 calories 30.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.24 gallons
Post Boil Size: 6.24 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jon Bay
Hop Utilization: 97%
Calories: 345 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created: Sunday March 27th 2022
1.104
1.019
11.2%
82.4
15.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Briess - Pale Ale Malt 2-Row13 lb Pale Ale Malt 2-Row 36.8 3.5 60.9%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 4.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.7%
1 lb American - Rye1 lb Rye 38 3.5 4.7%
1 oz American - Caramel / Crystal 60L1 oz Caramel / Crystal 60L 34 60 0.3%
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 15.4%
8 oz Weyermann - Acidulated8 oz Acidulated 27 3.4 2.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.3%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 4.7%
21.36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 38.83 25%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 30 min 21.88 25%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 15 min 16.05 25%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 5.68 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
3.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: .82 cups       Temp: 69 °F       CO2 Level: 3,0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge 156 °F 156 °F 60 min
8.78 gal Strike 161 °F 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.77 27.1  
Mash volume with grains 8.22 32.9  
Grain absorption losses -2.26 -9  
Remaining sparge water volume (equipment estimates 2.98 g | 11.9 qt) 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 8.24 33  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.24 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.24 g | 25 qt) 5.5 22  
Total: 10.47 41.9
Equipment Profile Used: System Default
"Uncomplicated Mayhem" Belgian Pale Ale beer recipe by Jon Bay. All Grain, ABV 11.19%, IBU 82.44, SRM 15.58, Fermentables: (Pale Ale Malt 2-Row, Munich - Light 10L, Carapils (Dextrine Malt), Rye, Caramel / Crystal 60L, Liquid Malt Extract - Dark, Acidulated, Rice Hulls, Flaked Rye) Hops: (Magnum, Citra, Mosaic) Other: (Irish Moss, Yeast Nutrient, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Baking Soda)
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  • Last Updated: 2022-04-19 22:19 UTC