16. Ale 040623 - Beer Recipe - Brewer's Friend

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16. Ale 040623

136 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 24.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 136 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Thursday June 1st 2023
1.044
1.013
4.0%
24.7
3.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Extra Pale Maris Otter4 kg Extra Pale Maris Otter 37.5 2 80%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 15%
0.25 kg Flaked Wheat0.25 kg Flaked Wheat 34 2 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Vista5 g Vista Hops Pellet 11.5 First Wort 0 min 7.33 1.7%
100 g Motueka100 g Motueka Hops Pellet 7 Whirlpool 30 min 14.29 33.3%
50 g Wai-iti50 g Wai-iti Hops Pellet 3 Hop Stand 30 min 3.06 16.7%
50 g Yakima Valley Hops - Strata 50 g Strata Hops Pellet 12 Dry Hop at 77 °C 10 days 16.7%
45 g Yakima Valley Hops - Strata 45 g Strata Hops Pellet 12 Dry Hop at 77 °C 10 days 15%
50 g Yakima Valley Hops - Strata 50 g Strata Hops Pellet 12 Dry Hop at 19.5 °C 9 days 16.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Home
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
17 L Infusion -- 69 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 21.9 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 25.3
Hops absorption losses (whirlpool, hop stand) -0.8
Going into fermentor 24.5
Total: 34.4  
Equipment Profile Used: System Default
 
Notes
  1. Dip hop 95g strata and vista
  2. Big bag hop stand
  3. Pressure ferment at 10PSI after 32 hours
  4. Mash in @69C

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  • Public: Yup, Shared
  • Last Updated: 2023-06-06 04:10 UTC