Larry Maler - Beer Recipe - Brewer's Friend

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Larry Maler

107 calories 9.5 g 12 oz
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Beer Stats
Method: Extract
Style: California Common Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 107 calories (Per 12oz)
Carbs: 9.5 g (Per 12oz)
Created: Thursday February 5th 2015
1.033
1.006
3.5%
25.8
26.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen 35 2 52.4%
1 lb Honey1 lb Honey 42 2 15.9%
4.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 15.9%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 15.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 12.9 Boil 30 min 15.66 50%
0.50 oz Citra0.5 oz Citra Hops Pellet 12.9 Boil 15 min 10.11 50%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.93 g | 27.7 qt) 2.89 11.6  
Mash volume with grains (equipment estimates 6.93 g | 27.7 qt) 3.05 12.2  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.36 1.4  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
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: 2.89 11.6
Equipment Profile Used: System Default
 
Notes

Method:

  1. Boil and cool 2 gallons of water. Pour into sanitized containers (glass gallon jugs from apple juice or cider are ideal) and refrigerate overnight.
  2. Bring 3 gallons of water to a temperature between 150°F and 160°F. In a grain bag, steep the crystal rye and 120L crystal for 30 minutes. Drain well, & rinse off the grain into the pot.
  3. Add 0.4 oz of Citra hops. Bring to a boil and boil for 30 minutes.
  4. Remove from heat. Add the 4 lbs of DME, stir well to dissolve. Bring back to a boil for 15 minutes.
  5. Add another 0.4 oz of Citra hops. Boil another 15 minutes.
  6. Remove from heat. Add honey and stir well to dissolve. Leave covered for 15 minutes to allow the honey to pasteurize.
  7. Cool the wort in the pot. (Cool to the point that the water from the fridge plus the wort in the pot will mix to your desired temperature. that temperature depends on the yeast you've chosen. Look up optimal temps for that yeast, from the company that makes it, online.)
  8. Using a sanitized funnel for this step, pour 1 gallon of the cold water from the fridge into the sanitized fermenter. Pour the wort into the fermenter. Top off with the second gallon of water from the fridge. Mix with a long sanitized paddle.
  9. Pitch a yeast starter, or simply the yeast itself. Dry yeast should be properly rehydrated first, according to manufacturer instructions.
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  • Last Updated: 2015-02-17 00:37 UTC