Hop Harvest Ale 24 - Beer Recipe - Brewer's Friend

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Hop Harvest Ale 24

8560 calories 802.1 g 20 qt
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 81%
Calories: 8560 calories (Per 20qt)
Carbs: 802.1 g (Per 20qt)
Created: Monday August 19th 2024
1.049
1.010
5.2%
64.2
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Viking - Pale Ale Malt8 lb Pale Ale Malt 37 2.5 32%
5 lb Viking - Golden Ale Malt5 lb Golden Ale Malt 37 3.5 20%
5 lb Canada Malting - OAT MALT5 lb OAT MALT 27.6 2.6 20%
5 lb Briess - Aromatic Munich Malt 20L5 lb Aromatic Munich Malt 20L 35.4 20 20%
2 lb Briess - Special Roast2 lb Special Roast 33 40 8%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz HG Nugget/NB2 oz HG Nugget/NB Hops Leaf/Whole 6 First Wort 60 min 19.78 21.9%
1.15 oz Willamette (4AA)1.15 oz Willamette (4AA) Hops Leaf/Whole 4 First Wort 0 min 7.58 12.6%
3.50 oz HG Nugget/NB3.5 oz HG Nugget/NB Hops Leaf/Whole 6 Boil 60 min 31.47 38.3%
2.50 oz HG Nugget/NB2.5 oz HG Nugget/NB Hops Leaf/Whole 6 Whirlpool 0 min 5.35 27.3%
9.15 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 169 B cells required
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) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered Tap + 1.5 tbsp gypsum + 7ml lactic acid.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.34 gal (49.37 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.34 gal (1.37 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.38 37.5  
Mash volume with grains 11.38 45.5  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 6.34 g | 25.4 qt) 8 32  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.34 g | 49.4 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.25 -1  
Post boil Volume 10.59 42.4  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Going into fermentor 10.5 42  
Total: 17.38 69.5
Equipment Profile Used: System Default
 
Notes

Showcase freshly harvested home grown hops.
Multi-infusion mash with pump recirculation.
Mash in at 150F hold 20 min, infuse to 153F and hold 30 min, then 161F and hold 15 min, recirc and collect. 1 whirlfloc tab @ 5 to go.
Boil 60 min, whirlpool with counterflow and immersion chillers.
Collect and pitch 5 gal fermenter with Nottingham and another with Windsor.

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  • Last Updated: 2024-10-13 21:35 UTC