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jeff pale

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 66% (brew house)
Source: edward j fannig
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday May 22nd 2024
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1.057
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Briess - Brewers Malt 2-Row13.5 lb Brewers Malt 2-Row 37 1.8 51.9%
9 lb Briess - Pale Ale Malt 2-Row9 lb Pale Ale Malt 2-Row 36.8 3.5 34.6%
2.50 lb Briess - Bonlander Munich Malt 10L2.5 lb Bonlander Munich Malt 10L 36 10 9.6%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L 35.4 40 3.8%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 8.9 Boil 20 min 10.24 12.5%
1 oz El Dorado1 oz El Dorado Hops Pellet 14 Boil 15 min 13.2 12.5%
1 oz LD Carlson - Centennial1 oz Centennial Hops Pellet 8.9 Boil 10 min 6.13 12.5%
1 oz El Dorado1 oz El Dorado Hops Pellet 14 Boil 5 min 5.3 12.5%
2 oz El Dorado2 oz El Dorado Hops Pellet 14 Hop Stand 20 min 9.53 25%
2 oz Centennial2 oz Centennial Hops Pellet 10.4 Hop Stand 20 min 7.08 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 tsp Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.8 gal (51.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.8 gal (3.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.28 gal (81.12 qt). Suggest reducing strike water volume to 9.92 gal (39.68 qt) and adding 8.28 gal (33.12 qt) sparge/top-off. 18.2 72.8  
Strike water volume at mash thickness of 2.8 qt/lb 18.2 72.8  
Mash volume with grains 20.28 81.1  
Grain absorption losses -3.25 -13  
Remaining sparge water volume 1.3 5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.8 g | 51.2 qt) 16 64  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.15 44.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 11 44  
Total: 19.5 78
Equipment Profile Used: System Default
 
Notes

start with 16 distilled
after mash i got 15 gallons
started wort chiller and a bloop of wort popped out.. is this old water stuck in the plate chiller?
ended with 12 gallons after 60 min full throttle boil

verdant yeast 1.057
new england yeast 1.057

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  • Last Updated: 2024-05-26 19:39 UTC