Stone Levitation Ale - Beer Recipe - Brewer's Friend

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Stone Levitation Ale

134 calories 12.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 134 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Friday March 20th 2015
1.041
1.008
4.4%
48.1
17.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 81.8%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 11.7%
0.50 lb American - Caramel / Crystal 150L0.5 lb Caramel / Crystal 150L 33 150 5.8%
1 oz American - Black Malt1 oz Black Malt 28 500 0.7%
8.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz CTZ0.35 oz CTZ Hops Leaf/Whole 15.9 Boil 60 min 21.72 10.4%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 8.2 Aroma 20 min 19.38 29.9%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 3.7 Aroma 5 min 1.58 14.9%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Aroma 5 min 5.43 14.9%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 8.2 Dry Hop 7 days 29.9%
3.35 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 156 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.16 g | 32.6 qt) 8.32 33.3  
Mash volume with grains (equipment estimates 8.84 g | 35.4 qt) 9.01 36  
Grain absorption losses -1.07 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 8.32 33.3
Equipment Profile Used: System Default
 
Notes

ferment 64-66, up to degrees for a dialectal rest

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  • Last Updated: 2016-03-15 16:42 UTC