El Jefe - Beer Recipe - Brewer's Friend

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El Jefe

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: RJ
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Monday August 3rd 2015
1.047
1.008
5.1%
56.4
6.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg German - Pale Ale3.9 kg Pale Ale 39 2.3 83%
0.40 kg German - Munich Light0.4 kg Munich Light 37 6 8.5%
0.40 kg United Kingdom - Amber0.4 kg Amber 32 27 8.5%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 33.7 12.1%
10 g Citra10 g Citra Hops Pellet 11 Boil 10 min 4.48 6.1%
25 g Cascade25 g Cascade Hops Pellet 7 Boil 10 min 7.13 15.2%
30 g Citra30 g Citra Hops Pellet 11 Whirlpool at 75 °C 30 min 4.13 18.2%
80 g Cascade80 g Cascade Hops Pellet 7 Whirlpool at 75 °C 30 min 7 48.5%
165 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast nutrients Other Boil 15 min.
1 each Protafloc Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
127 11 11 54 221 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 66.5 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.2
Mash volume with grains 20.3
Grain absorption losses -4.7
Remaining sparge water volume 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 20 L) 24
Hops absorption losses (whirlpool, hop stand) -0.6
Estimated amount in fermentor 23.5
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Strike Water Volume=30L. Strike temp=68C. Mix tap water and RO water in 20:80 ratio (6L/24L). Add 10.0 grams of calcium sulfate, 5 grams of liquid calcium chloride, 1.5 grams of Epsom salt, and 5ml lactic acid. Mash ph estimated to 5.4. Chill boiled wort to 18C. First 3 fermentation days at 19.5C, then 3 ramp-up days to 21.5C. Final 7 days at 21.5C.

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  • Last Updated: 2019-03-10 15:56 UTC