126 Xmass Beer 2024 - Beer Recipe - Brewer's Friend

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126 Xmass Beer 2024

146 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 71% (brew house)
Source: bill
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Saturday November 30th 2024
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OG: 1.049 FG: 1.009 ABV: 5.3% IBU: 37

1.048
1.009
5.2%
31.6
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Crisp Malting - Extra Pale Ale Malt6 kg Extra Pale Ale Malt 38 1.7 66.7%
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 33.3%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 10.3 Boil 10 min 2.46 2.4%
10 g Galaxy10 g Galaxy Hops Pellet 13.8 Boil 10 min 3.3 2.4%
45 g Centennial45 g Centennial Hops Pellet 10.3 Hop Stand at 90 °C 20 min 11.04 11%
45 g Galaxy45 g Galaxy Hops Pellet 13.8 Hop Stand at 90 °C 20 min 14.79 11%
150 g Centennial150 g Centennial Hops Pellet 10.3 Dry Hop 4 days 36.6%
150 g Galaxy150 g Galaxy Hops Pellet 13.8 Dry Hop 4 days 36.6%
410 g / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
4 gypsom
.8 cal chlor
4 ml acid
1 tab protafloc
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Infusion 66 °C 66 °C 60 min
33 L Batch Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.25 L. Suggest reducing initial water volume to 45.4 L and adding 2.85 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27
Mash volume with grains 32.9
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 31.2 L) 37.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.3 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 42.5 L) 46
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 45.6 L) 42
Total: 64.9  
Equipment Profile Used: System Default
 
Notes

30.11.2024

EXBEERIMENT: Out of Pale Malt and needed something to boost SRM so bought 3 Kg of Marris Otter. 4.03 SRM it's still below beers 123/124 with crystal and about the same as classic NEIPA recipies. Can't recall is I used Galaxy and Centennial before.

  • DH. 75gr of each hop into each ferm.
  • OG 1048 (2 pounts lower than expected), but my start mash was 63C and finish was 62c, so perhaps that's it. water was the normal 75C so perhaps go 76C.
  • Expected OG 1050 and got 1048 and only 71%.
  • Put a layer of wort on ferm and added yeast and then filled. No shaking for oxidation (these are verdants instructions!)

    TASTING
    Drank against HJ. The flavor of mine just isn't as good. Aroma is less and I just don't get those incredible hops flavours. My finish is similar. Mine isn't bad... just not HJ great. New yeast? Mine is old?

    KEGGING
    FG 1008, low likely on account of stiring in yeast, so good idea. 5% beer. Really strong aroma and very fuity as I'd expect with these 2 hops. Color good in glass and back to normal. Bitterness present but not worried about harshness. Promising.



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  • Last Updated: 2024-12-12 19:55 UTC