ESB/palisade smash
154 calories
14 g
12 oz
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
13 lb |
Canadian - ESB Malt13 lb ESB Malt |
|
36 |
3.5 |
100% |
13 lbs / $ 0.00
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1.25 oz |
Palisade1.25 oz Palisade Hops |
|
Pellet |
8.2 |
Boil
|
15 min |
18.42 |
15.6% |
1.25 oz |
Palisade1.25 oz Palisade Hops |
|
Pellet |
8.2 |
Boil
|
10 min |
13.46 |
15.6% |
1.50 oz |
Palisade1.5 oz Palisade Hops |
|
Pellet |
8.2 |
Boil
|
5 min |
8.88 |
18.8% |
2 oz |
Palisade2 oz Palisade Hops |
|
Pellet |
8.2 |
Boil
|
1 min |
2.56 |
25% |
2 oz |
Palisade2 oz Palisade Hops |
|
Pellet |
8.2 |
Dry Hop
|
6 days |
|
25% |
8 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
8 oz |
Palisade (Pellet) 7.9999999817006 oz Palisade (Pellet) Hops |
|
43.32 |
100% |
8 oz
/ $ 0.00
|
Yeast
- -
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (custom):
|
80%
|
Flocculation:
|
Med |
Optimum Temp:
|
66 - 72 °F |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
93 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
10 gal |
no sparge |
-- |
-- |
152 °F |
45 min |
Starting Mash Thickness:
3 qt/lb
|
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume at mash thickness of 3 qt/lb
|
9.75 |
39
|
Mash volume with grains
|
10.79 |
43.2
|
Grain absorption losses
|
-1.63 |
-6.5
|
Remaining sparge water volume
|
0.13 |
0.5
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 7.35 g | 29.4 qt)
|
8 |
32
|
Boil off losses
|
-1.13 |
-4.5
|
Hops absorption losses (first wort, boil, aroma)
|
-0.23 |
-0.9
|
Post boil Volume
|
6 |
24
|
Going into fermentor
|
6 |
24
|
Total:
|
9.88
|
39.5
|
Equipment Profile Used: |
System Default |
"ESB/palisade smash" American Pale Ale beer recipe by Brewer #22550. All Grain, ABV 4.99%, IBU 43.32, SRM 5.99, Fermentables: (ESB Malt) Hops: (Palisade)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-04-19 18:27 UTC