The Dan - Beer Recipe - Brewer's Friend

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The Dan

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Phillip Davis
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Thursday July 28th 2016
1.053
1.014
5.1%
47.6
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 73.2%
1.25 lb Belgian - Biscuit1.25 lb Biscuit 35 23 11.4%
0.75 lb German - CaraHell0.75 lb CaraHell 34 11 6.9%
0.65 lb Corn Sugar - Dextrose0.65 lb Corn Sugar - Dextrose 46 0.5 5.9%
4.50 oz German - Acidulated Malt4.5 oz Acidulated Malt 27 3.4 2.6%
10.93 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Pacific Gem0.5 oz Pacific Gem Hops Pellet 15.1 Boil 60 min 30.13 12.5%
1.50 oz Pacific Gem1.5 oz Pacific Gem Hops Pellet 15.1 Whirlpool 0 min 9.25 37.5%
2 oz Rakau2 oz Rakau Hops Pellet 10.1 Whirlpool 0 min 8.25 50%
4 oz / $ 0.00
 
Yeast
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
67 - 80 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
2 tsps of gypsum, 0.5 tsp of epsum, 0.5 tsp calcium chloride to 3.5 gallons of RO water for the mash and additional 1.5 gallons of RO water added to the end of the mash for mash out temp of 165ish. Additional 5.5-6 gallons of filtered tap water treated with 1/4 campden tab and 2 tsps of lactic acid for sparge water prep.

mash ph is right on about 5.4 at room temp and salts added later toward end of mash.

Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.86 15.4  
Mash volume with grains 4.68 18.7  
Grain absorption losses -1.29 -5.1  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 6.13 24.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.63 22.5  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
Going into fermentor 5.5 22  
Total: 9.99 39.9
Equipment Profile Used: System Default
 
Notes

actually hit a pretty hot mash temp of about 156-157 after doughing in at around 165 F with the very little amount of 3.5 gallons; probably need to hit 162-163 for correct mash temp goal.

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  • Last Updated: 2016-07-31 21:52 UTC