Salmon Creek Style - Beer Recipe - Brewer's Friend

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Salmon Creek Style

209 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Efficiency: 75% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Wednesday February 1st 2012
1.063
1.016
6.2%
39.7
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American 2-row11 lb American 2-row 34 2 88%
1 lb Caramel/Crystal Malt - 20L1 lb Caramel/Crystal Malt - 20L 30 18 8%
0.50 lb Caramel Wheat Malt0.5 lb Caramel Wheat Malt 35 46 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.5 Boil 30 min 9.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.5 Boil 60 min 18.2%
2 oz Casade2 oz Casade Hops Pellet 0 Boil 10 min 36.4%
2 oz Casade2 oz Casade Hops Pellet 8.5 Boil 60 min 36.4%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0 lb Calcium Carbonate Other Boil 1 hr.
0 lb Calcium Chloride Other Boil 1 hr.
2 lb Whirlfl1.00 eachoc Tablet @ 15 min Other Boil 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.47 21.9  
Mash volume with grains 6.47 25.9  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.05 g | 12.2 qt) 1.34 5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.71 g | 26.8 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.81 27.3
Equipment Profile Used: System Default
 
Notes

5 gal recipe. 1.25 qt RO water per pound milled grain. Dough in @ 122F for 30 min. Raise to 136F for 30 min. Finish @ 155F for 10 min and 168F for 10 min, Fly sparge out. Collect 6 gallons, boil 60 min, ferment 5 gals.

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  • Last Updated: 2012-02-01 02:41 UTC