Stone Levitation Ale - Beer Recipe - Brewer's Friend

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Stone Levitation Ale

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday February 2nd 2024
1.053
1.015
5.0%
36.4
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Pale 2-Row16 lb Pale 2-Row 37 1.8 84.6%
28 oz Great Western - Crystal 75L28 oz Crystal 75L 29 75 9.3%
16 oz Briess - Caramel Munich 60L16 oz Caramel Munich 60L 35.4 60 5.3%
2.50 oz American - Black Malt2.5 oz Black Malt 28 500 0.8%
302.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.56 oz CTZ0.56 oz CTZ Hops Pellet 15.5 Boil 90 min 17.56 9.1%
1.80 oz Amarillo1.8 oz Amarillo Hops Pellet 8.6 Boil 10 min 10.62 29.1%
1.80 oz Crystal1.8 oz Crystal Hops Pellet 4.3 Whirlpool 20 min 4.42 29.1%
0.52 oz Simcoe0.52 oz Simcoe Hops Pellet 12.7 Whirlpool 20 min 3.77 8.4%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 24.3%
6.18 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 10 10 60 110 0
Added salts g/gal to mash and sparge
Gypsum:0.5
Epsom:0.35
CaCl:0.32
Add Addl to mash only to raise ph to 5.4
Baking soda:.0.05 g/gal
Pickling lime: 0.05 g/gal
7 gallons mash- 9 gallons sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.09 gal Strike 171 °F 157 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 55 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.55 gal (50.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.55 gal (2.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.09 28.4  
Mash volume with grains 8.6 34.4  
Grain absorption losses -2.36 -9.5  
Remaining sparge water volume (equipment estimates 8.07 g | 32.3 qt) 8.52 34.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.55 g | 50.2 qt) 13 52  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 10.59 g | 42.3 qt) 11 44  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.91 g | 43.7 qt) 10.5 42  
Total: 15.61 62.5
Equipment Profile Used: System Default
 
Notes

Subbed Caramel 150-Viking Malt Actually 60L in color. Should be 150L Crystal/Caramel malt per recipe.

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  • Last Updated: 2024-03-04 15:09 UTC