El Cabro Sucio - Beer Recipe - Brewer's Friend

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El Cabro Sucio

243 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Happenstance Brewing Company
Calories: 243 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Tuesday March 5th 2013
1.073
1.019
7.0%
148.6
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 88.3%
1 lb American - Vienna1 lb Vienna 35 4 5.5%
1 lb American - Wheat1 lb Wheat 38 1.8 5.5%
2 oz Corn Sugar - Dextrose2 oz Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 0.7%
18.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 First Wort 0 min 24.68 7.7%
2 oz Citra2 oz Citra Hops Pellet 14 Boil 10 min 27.58 15.4%
2 oz Columbus2 oz Columbus Hops Pellet 15 Boil 10 min 29.55 15.4%
2 oz Citra2 oz Citra Hops Pellet 14 Whirlpool at 212 °F 0 min 32.26 15.4%
2 oz Columbus2 oz Columbus Hops Pellet 15 Whirlpool at 212 °F 0 min 34.57 15.4%
2 oz Citra2 oz Citra Hops Leaf/Whole 14 Dry Hop 3 days 15.4%
2 oz Columbus2 oz Columbus Hops Leaf/Whole 15 Dry Hop 3 days 15.4%
13 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 tsp Gypsum Water Agt Boil 90 min.
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
White Labs - Essex Ale Yeast WLP022
Amount:
1 Each
Cost:
Attenuation (avg):
73.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 546 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3oz for 21 days      
 
Target Water Profile
Philadelphia - Queen Lane Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 13 36 97 233 82
Philadelphia Water - Queen Lane Plant
Gypsum added to boil to raise the SO4 for super hoppy goodness.
1.5 Campden tablets per 15 gallons to knock out the chloramine.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Single Infusion @150F Infusion -- 150 °F 60 min
20 qt Vorlauf, Batch Sparge Sparge -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.88 31.5  
Mash volume with grains 9.32 37.3  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.08 g | 36.3 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.01 0  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 6.65 26.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 6.5 26  
Total: 10.5 42
Equipment Profile Used: System Default
 
Notes

Mash at 150F
Add 0 min boil hops and let stand for 60 minutes.
Drop the temp Pitch and Ferment at 70F for 14-17 days.
Cold Crash to 35F for 2 days before racking to secondary. Rack, bring back to 70F, then dry hop for 3 days. Rack and bottle condition for 21 days.

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  • Last Updated: 2014-01-09 16:26 UTC