Doors Closing - Beer Recipe - Brewer's Friend

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Doors Closing

195 calories 20.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Thursday December 26th 2024
1.059
1.015
5.7%
110.1
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.15 lb Crisp Malting - No.19 Floor Malt Maris Otter3.15 lb No.19 Floor Malt Maris Otter 37 3 53.4%
2.75 lb Briess - DME Pilsen Light2.75 lb DME Pilsen Light 43 2 46.6%
5.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 45 min 79.86 50%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 15 min 21.58 25%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 5 min 8.67 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.0 oz       Temp: 68 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping 156 °F 152 °F 60 min
0.5 gal rinse Sparge 170 °F 170 °F --
1.25 gal Top Off 212 °F 212 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.21 g | 20.8 qt) 4.43 17.7  
Mash volume with grains (equipment estimates 5.21 g | 20.8 qt) 4.68 18.7  
Grain absorption losses (steeping) -0.39 -1.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.21 0.8  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 4.25 17  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 3 12  
Going into fermentor 3 12  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.43 17.7
Equipment Profile Used: System Default
 
Notes

Make starter 2 days prior using 1000mL spring water, 1/2 tsp yeast nutrient, and 4oz DME, boiled for 12 mins. Chill, and pitch yeast and aerate using stir plate.

On brew day, crush unmilled grains using kitchenaid grinder attachment set at ???. Place in grain bag and mash at 152F for 60 mins.
Place bag in strainer, rinse with 0.5 gal of 170F sparge water, then top off to 4.25 gals using boiling water.

Boil 75 mins, adding hops and extras per schedule.

Chill to 70F and add to 3 gal carboy (add yeast first). Aerate, and use blowoff tube for ~2 days, then switch to airlock. Ferment at least 14 days at 65-70F.

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  • Last Updated: 2024-12-29 16:40 UTC