Mosaic Agave Pale Ale - Beer Recipe - Brewer's Friend

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Mosaic Agave Pale Ale

191 calories 17.9 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 4.4 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Cypress Brewing
Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Tuesday January 13th 2015
1.058
1.012
6.1%
37.0
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Pilsen6 lb Liquid Malt Extract - Pilsen 35 2 64.9%
2.25 lb Organic Light Agave Nectar2.25 lb Organic Light Agave Nectar - (late boil kettle addition) 36 4 24.3%
8.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.7%
0.13 lb United Kingdom - Chocolate0.125 lb Chocolate 34 425 1.4%
0.13 lb Belgian - Biscuit0.125 lb Biscuit 35 23 1.4%
0.50 lb Belgian - Caramel Pils0.5 lb Caramel Pils 34 8 5.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Mosaic0.6 oz Mosaic Hops Pellet 11.7 Boil 60 min 25.31 20%
0.40 oz Mosaic0.4 oz Mosaic Hops Pellet 11.7 Boil 5 min 3.36 13.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.7 Whirlpool at 210 °F 15 min 8.35 33.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.7 Dry Hop 14 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Fermcap-S Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 5 min.
10 ml Clarity Ferm Other Primary 0 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg/Force      
 
Target Water Profile
Essex Municipal Water (VT, USA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 74
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.25 g | 25 qt) 4.02 16.1  
Mash volume with grains (equipment estimates 6.25 g | 25 qt) 4.1 16.4  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 6.64 g | 26.5 qt) 4.4 17.6  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5.29 21.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.25 21  
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: 4.02 16.1
Equipment Profile Used: System Default
 
Notes
  • Heat 1.5QT to 170F, add grains. Soak for 20min; Grain temp should be 155F.
  • Rinse with 2QT at 170F.
  • Add to brew kettle, bring 4 gallons to boiling; add Fermcap now, if desired.
  • Shut off heat, add 6# (half gallon) of Pilsner Malt Extract to achieve 4.5 gallons, return to boil.
  • Add boiling hops per the timing schedule.
  • Add Irish Moss, Fermax with the 5-min boil addition, if desired.
  • Add "whirlpool" hops after flameout when the boil has ceased and the temp has dropped a few degrees. Leave COVERED for 15 minutes before initiating the ice/cooling bath.
  • Transfer to carboy when temp is under 70F. Add water to achieve total volume.
  • Pitch yeast + Clarity Ferm (if making reduced-gluten beer). Ferment at ~66F.
  • Add Dry Hop Mosaic + 2 weeks with Bottle/Keg.
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  • Last Updated: 2015-03-08 19:43 UTC