Maximus Grist III - Beer Recipe - Brewer's Friend

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Maximus Grist III

194 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Twelve Bells Brewing Société
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Friday January 23rd 2015
1.059
1.013
6.0%
44.3
14.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb American - Pale 2-Row8.25 lb Pale 2-Row 37 1.8 64.7%
2.25 lb Belgian - Munich2.25 lb Munich 38 6 17.6%
1.50 lb American - Victory1.5 lb Victory 34 28 11.8%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 5.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Simcoe0.4 oz Simcoe Hops Pellet 12.7 Boil 55 min 22.86 16.7%
0.10 oz Wakatu0.1 oz Wakatu Hops Pellet 6 Boil 50 min 2.59 4.2%
0.10 oz Wakatu0.1 oz Wakatu Hops Pellet 6 Boil 45 min 2.42 4.2%
0.10 oz Wakatu0.1 oz Wakatu Hops Pellet 6 Boil 40 min 2.18 4.2%
0.10 oz Wakatu0.1 oz Wakatu Hops Pellet 6 Boil 35 min 1.88 4.2%
0.10 oz Wakatu0.1 oz Wakatu Hops Pellet 6 Boil 30 min 1.54 4.2%
0.10 oz Wakatu0.1 oz Wakatu Hops Pellet 6 Boil 25 min 1.21 4.2%
0.10 oz Wakatu0.1 oz Wakatu Hops Pellet 6 Boil 20 min 0.94 4.2%
0.80 oz Cascade0.8 oz Cascade Hops Leaf/Whole 7 Boil 15 min 6.9 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.7 Boil 5 min 1.76 20.8%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Boil 1 hr.
1 tbsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4 ounces       CO2 Level: 2.2 Volumes
 
Target Water Profile
Artesian Water Main, Delaware ref: WCR/AWC2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109 5 40 50 18 104
Mash and strike water Britta® filtered.

The Artesian Water system is supplied from over 50 wells located throughout northern New Castle County. These wells are in the Columbia, Potomac, Cockeysville Marble and Mount Laurel formations.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 156 °F 60 min
4.5 gal Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 3.65 g | 14.6 qt) 3.56 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.34 33.4
Equipment Profile Used: System Default
 
Notes

Pre-warm paper bag of grains in 2oo°F oven for 20 minutes, pre-warm mash tun with hot water. Infusion mash from 12:00–13:00 @ 156°F. Vorlauf 20 minutes until clear. Fly sparge from 13:25 with 170°F strike water (142°F in mash tun). Kettle boil start @ 14:05. Follow continuous hop addition formula. Chill brew kettle from 15:08 (212°F) to 15:30 (75°F). Pitch yeast @ 15:42. Ambient room temp. 66°F.

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  • Last Updated: 2016-10-09 15:15 UTC