Bigfoots Ale - Beer Recipe - Brewer's Friend

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Bigfoots Ale

174 calories 17.2 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Bronzeback60
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday November 8th 2015
1.053
1.012
5.4%
20.2
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Liquid Malt Extract - Wheat5.5 lb Liquid Malt Extract - Wheat 35 3 66.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 12.1%
1 lb Honey1 lb Honey 42 2 12.1%
7.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 9.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Styrian Goldings1.25 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 15.66 55.6%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.5 Boil 30 min 2.78 22.2%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.5 Boil 15 min 1.8 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Raspberries Flavor Boil 15 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 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 Twin Creek water
Boiled to remove any contaminants prior to using
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.56 g | 26.2 qt) 2.48 9.9  
Mash volume with grains (equipment estimates 6.56 g | 26.2 qt) 2.54 10.1  
Grain absorption losses (steeping) -0.09 -0.4  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
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: 2.48 9.9
Equipment Profile Used: System Default
 
Notes

Add 2 tsp of Irish Moss at 10 minute before end of boil
Add wort chiller to the kettle at 10 minute before end of boil
When the boil is complete cool down wort to 65-75 ºF If extract ½ boil then cool to 100º and fill fermenter to 5 gallon mark with cold water.
Check temp and pitch yeast when 65-75 ºF.

Boil 3/4 cup of corn sugar (4 oz by weight), or 2/3 cup of white sugar
or 1 and 1/4 cup dry malt extract in 2 cups of water and let it cool.
Add to bottom of bottling bucket then rack ale on top
Bottle as usual

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  • Last Updated: 2015-11-08 15:18 UTC