Cascade West Coast Ale - Beer Recipe - Brewer's Friend

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Cascade West Coast Ale

181 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.25 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Jason Carlson
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Wednesday July 12th 2023
1.055
1.012
5.7%
56.2
11.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 lb Briess - Brewers Malt 2-Row1.8 lb Brewers Malt 2-Row 37 1.8 60%
0.60 lb Weyermann - Vienna Malt0.6 lb Vienna Malt 37 3.5 20%
0.30 lb Weyermann - Munich Type I0.3 lb Munich Type I 38 6 10%
0.30 lb American - Caramel / Crystal 40L0.3 lb Caramel / Crystal 40L 34 40 10%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Yakima Chief Hops - Cascade0.33 oz Cascade Hops Pellet 6.3 Boil 30 min 38.17 33.3%
0.33 oz Yakima Chief Hops - Cascade0.33 oz Cascade Hops Pellet 6.3 Boil 10 min 18.01 33.3%
0.33 oz Yakima Chief Hops - Cascade0.33 oz Cascade Hops Pellet 6.3 Boil 0 min 33.3%
0.99 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Maltodextrin Other Boil 10 min.
0.25 tsp BSG - Fermax Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1 oz       Temp: 68 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.25 gal Steeping 160 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.16 g | 12.6 qt) 2.88 11.5  
Mash volume with grains (equipment estimates 3.4 g | 13.6 qt) 3.12 12.5  
Grain absorption losses -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.54 g | 10.1 qt) 2.25 9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 2.88 11.5
Equipment Profile Used: System Default
 
Notes
  1. Bring 2.25 gallons filtered water to 160°F
  2. Add nylon bag containing grains to water
  3. Cover and steep at 155°F for 1 hour
  4. Squeeze liquid out of beer with tongs
  5. Bring mash to boil
  6. At 30 min, add 0.33 oz Cascade hops, 1 oz maltodextrin, yeast nutrient
  7. 10 min left in boil, add 0.33 oz Cascade hops
  8. At flameout add 0.33 oz Cascade hops, let steep for 15 minutes after flameout
  9. Set pot in ice bath and cool to 70°F
  10. Pour mash through filter into fermenter, aerate.
  11. Pitch one packet Nottingham yeast into mash.
  12. Set up blow-off tube and ferment at 65°F.
  13. After 2 days, replace blow-off tube with air-lock and ferment for 12 more days.
  14. After 14 days of fermentation, bring 1 C of water and 1.0 oz priming sugar to a boil
  15. Cool sugar solution to room temperature, rack beer onto sugar solution.
  16. Bottle and let condition for 6 weeks before enjoying.

    OG = 1.046
    FG. =1.008
    ABV = 4.99
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  • Last Updated: 2023-07-27 02:23 UTC