Hancock County Blaster - Beer Recipe - Brewer's Friend

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Hancock County Blaster

192 calories 19.5 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jamil Zainasheff
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Saturday May 21st 2016
1.058
1.014
5.8%
71.3
15.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Maris Otter6.6 lb Liquid Malt Extract - Maris Otter 36 4 67.6%
6.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 10.2%
1 lb German - Dark Munich1 lb Dark Munich 36 10 10.2%
0.50 lb American - Victory0.5 lb Victory 34 28 5.1%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 5.1%
2.50 oz United Kingdom - Pale Chocolate2.5 oz Pale Chocolate 33 207 1.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.88 oz Horizon0.88 oz Horizon Hops Pellet 12.5 Boil 60 min 45.69 15%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 10.54 17%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 10 min 15.06 17%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 0 min 17%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 0 min 17%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 0 min 17%
5.88 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Tablet Fining Boil 15 min.
0.50 tbsp Yeast Nutrient Fining Boil 10 min.
 
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:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4.2oz/4.25gal       CO2 Level: 2.5 Volumes
 
Target Water Profile
Hillsborough County, Riverview FL - RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 0 1 1 12
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.06 g | 28.2 qt) 5.84 23.4  
Mash volume with grains (equipment estimates 7.06 g | 28.2 qt) 6.09 24.4  
Grain absorption losses (steeping) -0.39 -1.6  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.22 -0.9  
Post boil volume 4.75 19  
Going into fermentor 4.75 19  
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: 5.84 23.4
Equipment Profile Used: System Default
 
Notes

OVERSHOT THE SPARGE WATER

BREWED/PITCHED (5.21.16)
OG=1.057
BRIX=14

FERMENTED @ 62F (5.21.16) THRU (6.7.16)

IT WAS THOUGHT THAT THE FERMENTATION STALLED SO IT WAS BROUGHT UP TO ROOM TEMP (74F) FOR ROUGHLY 2 WEEKS.

BOTTLED (6.24.16)
FG ADJUSTED = 1.019
BRIX ADJUSTED = 4.92

CARBED @ 2.5 VOL CO2 (4.2oz CORN SUGER PER 4.25 GAL)
YIELDED 44 (12OZ) BOTTLES @ 5% ABV & 71 IBUs

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  • Last Updated: 2016-07-02 05:20 UTC