Johnny O's spicy Golden - Beer Recipe - Brewer's Friend

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Johnny O's spicy Golden

266 calories 27.4 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Experimenting
Calories: 266 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Thursday January 22nd 2015
1.080
1.020
7.9%
33.2
15.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb American - Pale 2-Row27 lb Pale 2-Row 37 1.8 67.5%
7 lb American - Caramel / Crystal 60L7 lb Caramel / Crystal 60L 34 60 17.5%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose 46 0.5 7.5%
3 lb Cane Sugar3 lb Cane Sugar 46 0 7.5%
40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Goldings4 oz Goldings Hops Pellet 4.5 Boil 60 min 19.6 80%
1 oz Horizon1 oz Horizon Hops Pellet 12.5 Boil 60 min 13.61 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Jalapeno Peppers Spice Boil 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 384 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Carbon filter Camarillo City water no chemistry
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 qt Primary mash Infusion -- 154 °F 60 min
30 qt Sparge - use leftover for next yeast starter Sparge -- 168 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.69 gal (66.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.69 gal (18.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.6 gal (70.38 qt). Suggest reducing strike water volume to 9.28 gal (37.12 qt) and adding 5.6 gal (22.38 qt) sparge/top-off. 14.88 59.5  
Strike water volume at mash thickness of 1.75 qt/lb 14.88 59.5  
Mash volume with grains 17.6 70.4  
Grain absorption losses -4.25 -17  
Remaining sparge water volume (equipment estimates 5.87 g | 23.5 qt) 7.18 28.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.44 1.8  
Pre boil volume (equipment estimates 16.69 g | 66.8 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 22.06 88.2
Equipment Profile Used: System Default
 
Notes

two peppers, center seeds etc removed...
Note to self WASH HANDS and WIPE DRY with paper towel before touching eyes or other body parts OUCH

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  • Last Updated: 2015-01-22 18:07 UTC