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West Coast Blaster - JZ Article

239 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://byo.com/mead/item/126-american-amber-style-
Calories: 239 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Tuesday October 13th 2015
1.072
1.017
7.2%
58.5
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Pale 2-Row12 lb Pale 2-Row 38 2.5 79.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.6%
1 lb United Kingdom - Munich1 lb Munich 37 6 6.6%
0.50 lb American - Victory0.5 lb Victory 34 28 3.3%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.3%
2.50 oz United Kingdom - Pale Chocolate2.5 oz Pale Chocolate 33 207 1%
15.16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Horizon1 oz Horizon Hops Pellet 12.5 Boil 60 min 39.16 20%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 7.95 20%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 10 min 11.36 20%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 0 min 20%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 0 min 20%
5 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 456 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Lake Asbury - OCT 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 8 3 4 5 76
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.68 22.7  
Mash volume with grains 6.9 27.6  
Grain absorption losses -1.89 -7.6  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 2.96 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.94 g | 31.8 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.64 34.6
Equipment Profile Used: System Default
 
Notes

Step by Step

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152° F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.052 (12.9 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Add other hop additions at 10 minutes remaining and flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 12 grams of rehydrated dry yeast, 2 packages of liquid yeast or 1 package of liquid yeast in a 2.5-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. Fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes

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  • Last Updated: 2015-10-13 17:14 UTC