Row 2 Hill 56 Clone - Beer Recipe - Brewer's Friend

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Row 2 Hill 56 Clone

200 calories 18.4 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Klassic
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Wednesday September 16th 2015
1.061
1.012
6.5%
41.2
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Maillard Malts® Pilsen Malt Extract6 lb Maillard Malts® Pilsen Malt Extract 36 2.25 62.2%
3.15 lb Maillard Malts® Maris Otter Malt Extract3.15 lb Maillard Malts® Maris Otter Malt Extract - (late boil kettle addition) 36 5 32.6%
9.15 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - Cara 20L0.5 lb Cara 20L 34 22 5.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 11.1 Boil 30 min 26.13 33.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 11.1 Whirlpool at 212 °F 30 min 15.12 33.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 11.1 Dry Hop 7 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Calcium Chloride & Gypsum Other Boil 30 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
Fermentis US-05
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use RO Water with a sprinkle of CaCL and CaSO4 for flavor.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.62 g | 22.5 qt) 3.06 12.2  
Mash volume with grains (equipment estimates 5.62 g | 22.5 qt) 3.1 12.4  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.5 2  
Pre boil volume (equipment estimates 6.06 g | 24.2 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.26 1.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.06 12.2
Equipment Profile Used: System Default
 
Notes

1/4 cup of London Ale III slurry (no starter), plus US-5 sprinkled on wort.

3 Gallon RO Water to Kettle. Steep grains as it comes to a boil (remove grains at 170F) and add 6 lbs Pilsen Extract and Bring to a Boil - Watch for Boil Overs

Boil 30 minutes, adding the late addition of 3.15 lbs of MO Extract in last 5 minutes (off heat, thoroughly mix before returning to heat)

After boil, add 1 oz Simcoe and Hot Hopstand for 30 minutes (covered), then cool in Ice Bath until 100F

2-3 Gallon top off at 32-36F Purified Water.

Pitch at 68F or lower. 5.5 gallon total in fermentor.

Forgot to take an original gravity reading. After 1 week, krausen began to fall and gravity was hovering just above 1.010. Dry hopped, and dropped temperature to 62F. Gravity sample tasted amazing.

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  • Last Updated: 2015-09-28 20:34 UTC