Sock Knocker APA - Beer Recipe - Brewer's Friend

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Sock Knocker APA

143 calories 12.7 g 22 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.61 gallons
Post Boil Size: 10.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Unknown
Calories: 143 calories (Per 22oz)
Carbs: 12.7 g (Per 22oz)
URL: https://www.homebrewtalk.com/threads/widmer-brrr-like-hoppy-red.133917/
Created: Tuesday October 18th 2022
1.044
1.008
4.7%
44.3
9.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb US - Pale 2-Row13.5 lb Pale 2-Row 37 1.8 90%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Leaf/Whole 13 Boil 60 min 12.41 9.1%
0.50 oz Chinook0.5 oz Chinook Hops Leaf/Whole 13 Boil 30 min 9.54 9.1%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil 10 min 6.92 18.2%
1 oz Simcoe1 oz Simcoe Hops Leaf/Whole 12.7 Boil 5 min 4.84 18.2%
1.25 oz Centennial1.25 oz Centennial Hops Leaf/Whole 10 Dry Hop 0 days 4.68 22.7%
1.25 oz Simcoe1.25 oz Simcoe Hops Leaf/Whole 12.7 Dry Hop 0 days 5.95 22.7%
5.50 oz / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 415 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Hillsboro, Oregon
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
13.5 gal Strike 160 °F 152 °F 60 min
Sparge 168 °F 168 °F 15 min
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.56 26.3  
Mash volume with grains 7.76 31.1  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 7.17 28.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 11.61 46.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.25 41  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.25 g | 41 qt) 10 40  
Total: 13.74 54.9
Equipment Profile Used: System Default
 
Notes

I bottle it with a Citra hop-tea and priming sugar solution and it knocks socks! :drunk:

It is pretty simple... I just boil my priming sugar for 10 min, drop a rough ounce of whole leaf hops into the solution, steep for 10 min, strain (I use a sanitized french press) and prime your beer with hoppy/sugary goodness. It is like a late hop addition that immediately is trapped in the bottle with no other place to go.

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  • Last Updated: 2022-10-18 22:33 UTC