Cali fonricate - Beer Recipe - Brewer's Friend

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Cali fonricate

189 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 45 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Da Rowe Family
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday May 14th 2015
1.057
1.016
5.3%
23.6
8.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb American - Pale 2-Row24 lb Pale 2-Row 37 1.8 97%
8 oz American - Victory8 oz Victory 34 28 2%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1%
396 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 30 min 19.57 66.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Aroma 15 min 4.06 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 195 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Detroit, MI (2010)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 8 9 10 31 104
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal @165.4 Infusion 68 °F 152 °F 60 min
7 gal Batch Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.73 30.9  
Mash volume with grains 9.71 38.9  
Grain absorption losses -3.09 -12.4  
Remaining sparge water volume (equipment estimates 7.35 g | 29.4 qt) 7.61 30.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.74 g | 47 qt) 12 48  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.34 61.4
Equipment Profile Used: System Default
 
Notes

Strike mashout temp to raise temp to 168
Let the brew age a bit 2 to 3 weeks and it gets better as time goes by.

Many will say your using the wrong yeast. I say NAY it's the yeast that's makes the beer. Spicy and fruity with a touch of clove. It's different as different as Calcification. I the love the Red Hot Chilies and I want to make a beer as different the song is, to honor that cool song.

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  • Last Updated: 2020-04-08 19:00 UTC