NA no Way! - Beer Recipe - Brewer's Friend

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NA no Way!

114 calories 25.3 g 12 oz
ReSource Brewing Co.
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 19 gallons (fermentor volume)
Pre Boil Size: 22.87 gallons
Post Boil Size: 21 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 68% (brew house)
Source: ReSource Brewing Co.
Hop Utilization: 83%
Calories: 114 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Sunday April 30th 2023
1.032
1.027
0.6%
29.6
6.0
5.5
22.61
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Proximity - Base Malt10 lb Base Malt $ 0.97 / lb
$ 9.70 		37.5 2 41.7%
12 lb proximity malt - Pale Ale12 lb Pale Ale $ 0.78 / lb
$ 9.36 		36.8 3 50%
2 lb proximity malt - C-402 lb C-40 $ 0.95 / lb
$ 1.90 		32.7 45 8.3%
24 lbs / $ 20.96
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Chinook1 oz Chinook Hops $ 0.94 / oz
$ 0.94 		Pellet 13.1 Boil 60 min 13.14 30.8%
0.75 oz Yakima Valley Hops - Simcoe0.75 oz Simcoe Hops Pellet 12.9 Boil 40 min 8.52 23.1%
0.75 oz Yakima Valley Hops - Chinook0.75 oz Chinook Hops $ 0.94 / oz
$ 0.71 		Pellet 13.1 Boil 20 min 5.97 23.1%
0.75 oz Yakima Valley Hops - Simcoe0.75 oz Simcoe Hops Pellet 12.9 Boil 5 min 1.93 23.1%
3.25 oz / $ 1.65
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 ml Lactic acid Water Agt Mash 0 min.
1 each BSG - Kerry Whirlfloc T Fining Mash 0 min.
1 tbsp Diammonium Phosphate (DAP) Other Mash 0 min.
 
Yeast
Fermentis - Safbrew LA-01
Amount:
20 Grams
Cost:
Attenuation (avg):
15%
Flocculation:
Low
Optimum Temp:
50 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Albuquerque CABQ Zone 12 - 2019
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
25 gal Strike 166 °F 166 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 20.62 gal (82.49 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 8.62 gal (34.49 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 28.04 gal (112.16 qt). Suggest reducing initial strike volume to 10.08 gal (40.32 qt) and adding 16.04 gal (64.16 qt) sparge/top-off. 26.12 104.5  
Strike water volume (equipment estimates 23.87 g | 95.5 qt) 26.12 104.5  
Mash volume with grains (equipment estimates 25.79 g | 103.2 qt) 28.04 112.2  
Grain absorption losses -3 -12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 20.62 g | 82.5 qt) 22.87 91.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 19 g | 76 qt) 21 84  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 21 g | 84 qt) 19 76  
Total: 26.12 104.5
Equipment Profile Used: System Default
 
Notes

Focus on Mash temp remaining around 166f.


Without alcohol production and yeast growth - Bacteria and spoilage is working against us on this batch. **Keep the lid closed at the end of the boil as much as possible.

Clean the FV as normal but hold onto the StarSan until chilling. Use the first hot water from the chilling process to heat sanitize the FV, drain, and then add your StarSan.

At knockout - chill to 80f and transfer into FV. Pitch yeast at 80f in the kitchen.

Connect to chilled water lines and set temperature to 68f.

Pray.

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  • Last Updated: 2023-04-30 16:03 UTC