Slam Session - Beer Recipe - Brewer's Friend

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Slam Session

147 calories 12.9 g 15 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 147 calories (Per 15oz)
Carbs: 12.9 g (Per 15oz)
Created: Wednesday April 23rd 2014
1.045
1.008
4.8%
60.2
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Belgian - Pilsner16 lb Pilsner 37 1.6 88.9%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 5.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.6%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Horizon1 oz Horizon Hops Pellet 10.5 Boil 60 min 19.93 5.5%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.4 Boil 10 min 2.89 2.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 10 min 6.88 5.5%
1 oz Glacier1 oz Glacier Hops Pellet 6 Boil 10 min 4.13 5.5%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 5.51 10.9%
0.50 oz Simcoe0.5 oz Simcoe Hops Leaf/Whole 14.4 Boil 10 min 4.5 2.7%
2.30 oz Amarillo2.3 oz Amarillo Hops Pellet 8.4 Whirlpool at 210 °F 0 min 6.58 12.6%
2 oz Simcoe2 oz Simcoe Hops Leaf/Whole 14.4 Whirlpool at 210 °F 0 min 9.81 10.9%
4 oz Simcoe4 oz Simcoe Hops Leaf/Whole 14.4 Dry Hop 4 days 21.9%
4 oz Amarillo4 oz Amarillo Hops Pellet 8.4 Dry Hop 4 days 21.9%
18.30 oz / $ 0.00
 
Yeast
East Coast Yeast - Northeast Ale ECY29
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 350 B cells required
Bells Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Gypsum 14g
Epsom 3
CaCl 7

Lactic acid:
5.25 mash
.75 sparge

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=QH5XLQ4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.32 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.73 gal (50.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.73 gal (2.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.32 qt/lb 5.94 23.8  
Mash volume with grains 7.38 29.5  
Grain absorption losses -2.25 -9  
Remaining sparge water volume 9.06 36.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 10.78 g | 43.1 qt) 11 44  
Hops absorption losses (whirlpool, hop stand) -0.16 -0.6  
Estimated amount in fermentor 10.84 43.4  
Total: 15 60
Equipment Profile Used: System Default
 
Notes

Split batch using The Yeast Bay Vermont Ale and some Bells Yeast I harvested a while back out of some Bells Amber bottles.

The Bells yeast had a slightly acidic smell to it, but tasted OK, just cidery.

Bells yeast going in non-stirred starter

Vermont Ale in Starter for harvesting.

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  • Last Updated: 2014-12-19 15:11 UTC