Batch #12 - Beer Recipe - Brewer's Friend

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Batch #12

227 calories 21.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Paul Richter
Calories: 227 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Saturday May 28th 2016
1.069
1.014
7.2%
103.3
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Maris Otter6 lb Liquid Malt Extract - Maris Otter - (late boil kettle addition) 36 4 59.1%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 9.9%
3.15 lb Liquid Malt Extract - Maris Otter3.15 lb Liquid Malt Extract - Maris Otter 36 4 31%
10.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galena1 oz Galena Hops Leaf/Whole 12.2 Boil 60 min 45.2 22.2%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.2 Aroma 20 min 10.12 11.1%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 9.2 Aroma 20 min 20.64 22.2%
1 oz Galena1 oz Galena Hops Leaf/Whole 12.2 Aroma 20 min 27.38 22.2%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 28 days 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp gypsum Water Agt Boil 1 hr.
0.50 tsp irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 8 oz      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
first time brewing in Aurora used bottled drinking water from HyVee
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.99 g | 24 qt) 2.86 11.4  
Mash volume with grains (equipment estimates 5.99 g | 24 qt) 2.94 11.8  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1.1  
Pre boil volume (equipment estimates 6.13 g | 24.5 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.5 2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 2.86 11.4
Equipment Profile Used: System Default
 
Notes

started at 1:05 PM 9/25/16 done at 3:31 PM 2:26 hours total
had trouble maintaining the 155 degree temp about 15 minutes at 150 about 15 minutes at 160 degree. took 18 minutes to get to a small boil kept it at a low boil for the whole 60 minutes. had two gallons of water in the refrigerator but still takes a while to cool down. added yeast at 7:05 still 105 degrees but I wanted to get it started. Will it work or did I just kill my yeast? It worked quite well. transferred to secondary on 9/29/16 bubbled quite furiously. Will bottle on 10/8/16. temperature has been quite warm though probably 72 degrees. The temps in the utility room have actually been medium. I put a temperature recorder in the room after I bottled and the average temperature has been 66 degrees. Thinking I may wait until 4 weeks have passed to refrigerate the bulk of the beer. final tasting notes. some of the bottles had poor carbonation.

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  • Last Updated: 2016-12-11 23:46 UTC