KAPA #1 - Beer Recipe - Brewer's Friend

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KAPA #1

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: 20 liters (fermentor volume)
Pre Boil Size: 26.2 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 60% (brew house)
Source: MPP
No Chill: 20 minute extended hop boil time
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Sunday September 6th 2015
1.047
1.008
5.1%
45.6
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 50%
2 kg Belgian - Pale Ale2 kg Pale Ale 38 3.4 40%
0.50 kg Belgian - Cara 20L0.5 kg Cara 20L 34 22 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Amarillo30 g Amarillo Hops Pellet 8.2 Boil 60 min 37.37 75%
10 g Amarillo10 g Amarillo Hops Pellet 8.2 Aroma 5 min 8.21 25%
40 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Inverted Sugar       Amount: 100g       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 16.8 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 26.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

Resfriamento por 7 horas...
Opção "No chill"ativada com 20 min (tempo para atingir 75ºC). IBU subiu para 45.
Fermentação a 20ºC por 15 dias.
Maturação a 10ºC por 10 dias.
Clarificação em "Cold Crashing" a 5ºC por 5 dias.
Priming com 100g de açucar invertido em 400ml de água mineral em 3 minutos de fervura.
Carbonatação por 3 semanas a temperatura ambiente.

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  • Last Updated: 2015-10-05 17:51 UTC