02 Rubescent Triangle - Beer Recipe - Brewer's Friend

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02 Rubescent Triangle

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.58 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday December 23rd 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pale Ale Malt 2-Row10 lb Pale Ale Malt 2-Row 36.8 3.5 83.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.2%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 4.2%
1 lb Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L 34.5 120 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Northdown17 g Northdown Hops Pellet 8.6 Boil 60 min 18.57 30.4%
17 g BSG - Challenger17 g Challenger Hops Pellet 7.5 Boil 60 min 16.2 30.4%
11 g Northdown11 g Northdown Hops Pellet 8.6 Boil 5 min 2.4 19.6%
11 g BSG - Challenger11 g Challenger Hops Pellet 7.5 Boil 5 min 2.09 19.6%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tbsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.25 g Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
City of Wyoming, MI. USA
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
66 °C -- 90 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.2
Mash volume with grains 11.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 28 L) 25.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 27.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Briess Pale Ale Malt
mash 66c for 90 mins

.25 tsp Calcium Chlorde & .25 tsp Gypsum into mash.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-12-23 14:59 UTC