Leap of Faith Ale - Beer Recipe - Brewer's Friend

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Leap of Faith Ale

227 calories 24.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Sunday May 25th 2014
1.068
1.019
6.5%
56.1
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 68.4%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 13.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.8%
8 oz Brown Sugar8 oz Brown Sugar 45 15 3.4%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 3.4%
4 oz American - Victory4 oz Victory 34 28 1.7%
4 oz German - Melanoidin4 oz Melanoidin 37 25 1.7%
2 oz American - Blackprinz2 oz Blackprinz 36 500 0.9%
234 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 47.16 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.44 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 3.51 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp calcium chloride Water Agt Mash --
0.25 tsp gypsum Water Agt Mash --
0.25 tsp epsom salt Water Agt Mash --
1 each whirfloc Fining Boil 15 min.
5 tsp superferment Other Boil 15 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 377 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Brewing salts are added to mash and sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt infusion mash Infusion -- 152 °F 60 min
8 qt rinsing grain bag Fly Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.55 g | 38.2 qt) 9.98 39.9  
Mash volume with grains (equipment estimates 10.68 g | 42.7 qt) 11.11 44.4  
Grain absorption losses -1.77 -7.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.98 39.9
Equipment Profile Used: System Default
 
Notes

This is my first attempt with a harvested liquid yeast. I've always used Nottingham dry yeast in the past and decided to go with this WLP051 which I purchased for my last batch of an American IPA that I just brewed.
Brown sugar syrup will be added on day three of primary fermentation. I will bottle about one gallon of this after a two week primary fermentation. I will then rack to secondary for another two weeks and then cold crash in fridge for 4 days. I will add gelatin and chill for another 4-5 days and then rack to a keg.

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  • Public: Yup, Shared
  • Last Updated: 2014-05-25 17:13 UTC