Psyduck - Beer Recipe - Brewer's Friend

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Psyduck

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Sætre & Stange Ølkompani
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Wednesday June 29th 2016
1.051
1.011
5.3%
19.0
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg American - Pale Ale2.2 kg Pale Ale 37 3.5 41.9%
2.50 kg Finland - Pilsner Malt2.5 kg Pilsner Malt 37 2 47.6%
300 g United Kingdom - Wheat300 g Wheat 37 2 5.7%
250 g United Kingdom - Crystal 15L250 g Crystal 15L 34 15 4.8%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Citra7 g Citra Hops Pellet 11 Boil 60 min 8.25 7.6%
15 g Citra15 g Citra Hops Pellet 11 Boil 20 min 10.71 16.3%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool at 99 °C 0 min 21.7%
20 g Citra20 g Citra Hops Pellet 11 Hopback at 85 °C 25 min 21.7%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 10 days 32.6%
92 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 158 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 55 °C 10 min
-- -- 66 °C 60 min
-- -- 75 °C 5 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.3
Mash volume with grains 19.7
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 20.9 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25.2
Hops absorption losses (whirlpool, hop stand) -0.1
Hops absorption losses (hopback) -0.1
Going into fermentor 25
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Made starter of WLP001; made 2L wort with 150g spraymalt, added the yeast at 27-30 degC, let it stay in 24 degC for 48 hrs, CC for 24 hrs.

Mash water: 17,1 L, used 6g calsiumsulfate.

Sparge water: 16.9 L

Started all the mash times as the temp was reached (did not start timer when building up temp).

Home-made hop schedule; the two last additions at 0 minutes was first 20 g to whirlpool as I turned off boil - 25 min - added another 20 g thereafter (85 degC), stirred, and started cooling the wort into a fermenter.

Does dry hopping have effect in cold crash days?

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  • Last Updated: 2017-04-24 10:53 UTC