Katie's Gold - Beer Recipe - Brewer's Friend

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Katie's Gold

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 20 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 4 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 60% (brew house)
Source: James Honey
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Tuesday April 12th 2016
1.051
1.010
5.4%
39.7
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
60 g United Kingdom - Crystal 60L60 g Crystal 60L 34 60 7.9%
300 g Dry Malt Extract - Extra Light300 g Dry Malt Extract - Extra Light 42 2.5 39.5%
400 g Dry Malt Extract - Light400 g Dry Malt Extract - Light 42 4 52.6%
760 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Brewer's Gold10 g Brewer's Gold Hops Leaf/Whole 9 Boil 20 min 22.2 33.3%
5 g Cascade5 g Cascade Hops Leaf/Whole 9 Boil 10 min 6.64 16.7%
5 g Fuggles5 g Fuggles Hops Leaf/Whole 4.5 Boil 5 min 1.83 16.7%
5 g Cascade5 g Cascade Hops Leaf/Whole 9 Whirlpool at 80 °C 20 min 9 16.7%
5 g Saaz5 g Saaz Hops Leaf/Whole 3.5 Dry Hop 7 days 16.7%
30 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 22 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: FV Prior to bottling       Amount: 36g       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Infusion -- 65 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 0.2
Mash volume with grains 0.2
Grain absorption losses -0.1
Remaining sparge water volume (equipment estimates 7.4 L) 4.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 7 L) 4
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Hops absorption losses (whirlpool, hop stand) -0
Going into fermentor 5
Total: 4.5  
Equipment Profile Used: System Default
 
Notes

Final Cascade is left to flamedown from 80 degrees C for 20 minutes before cooling the wort

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  • Last Updated: 2016-04-12 14:32 UTC