Cashmere #62 - Beer Recipe - Brewer's Friend

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Cashmere #62

196 calories 16.7 g 12 oz
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Beer Stats
Method: Extract
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.104 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Wednesday March 1st 2023
1.060
1.010
6.6%
23.2
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - DME Pilsen Light6 lb DME Pilsen Light 45 2 80%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 13.3%
8 oz Honey8 oz Honey - (late boil kettle addition) 35 2 6.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Yakima Valley Hops - Cashmere24 g Cashmere Hops Pellet 9.6 Boil 30 min 13.28 20.3%
38 g Yakima Valley Hops - Cashmere38 g Cashmere Hops Pellet 9.6 Boil 10 min 9.92 32.2%
56 g Yakima Valley Hops - Cashmere56 g Cashmere Hops Pellet 9.6 Dry Hop 3 days 47.5%
118 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.5 oz       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Brunswick, Georgia USA - Upper Miocene Aquifer
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
All distilled water. No tap water.
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.51 g | 26.1 qt) 2.47 9.9  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 2.47 9.9
Equipment Profile Used: System Default
 
Notes

Pitch yeast @64 F @12:30, 3-1-23
BRIX - 14.7
O.G. - 1.058

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  • Last Updated: 2023-03-01 18:12 UTC