Aussie summer - Beer Recipe - Brewer's Friend

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Aussie summer

154 calories 17 g 330 ml
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Beer Stats
Method: Extract
Style: California Common Beer
Boil Time: 0 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 2 liters
Pre Boil Gravity: 1.500 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Paul Lofts
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Monday September 7th 2015
1.050
1.014
4.7%
0.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Liquid Malt Extract - Light1.7 kg Liquid Malt Extract - Light 35 4 45.9%
1 kg Liquid Malt Extract - Wheat1 kg Liquid Malt Extract - Wheat 35 3 27%
600 g Corn Sugar - Dextrose600 g Corn Sugar - Dextrose 46 0.5 16.2%
400 g Maltodextrin400 g Maltodextrin 39 0 10.8%
3.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Boil 10 min 0.09 33.3%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 10 min 0.07 33.3%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Boil 10 min 0.13 33.3%
45 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:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 20.7 L) -0.6
Volume increase from sugar/extract (early additions) 2.6
Pre boil volume (equipment estimates 23.2 L) 2
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 23
Going into fermentor 23
Total: -0.6  
Equipment Profile Used: System Default
 
Notes

1:rehydrate yeast in a cup of tepid water and cover.
2:Place all hops into 2lts of boiling water and let it steep(min 10 mins)
3:put 2lts boiling water into fermenter.
4:add light liquid malt extract (or Australian pale ale extract) and wheat liquid malt extract into fermenter and stir till dissolved.
5:add the dextrose and maltodextrin to fermenter and stir.
6:strain the hop tea into fermenter.
7:fill fermenter with cold water up to the 23lts mark.
8:pitch the yeast @ 20-22 degrees Celsius
9:ferment for 12-14 days at 18-20 degrees Celsius.
10:bottle or keg as usual.

Great tasting beer on a hot summers day while watching the cricket.






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  • Last Updated: 2015-09-07 14:11 UTC