Shannon's Session Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Shannon's Session Ale

147 calories 14.5 g 330 ml
brewer logo
Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 4.75 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Fatty Lumpkin
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Thursday September 1st 2016
1.048
1.011
4.9%
31.2
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
750 g Liquid Malt Extract - Light750 g Liquid Malt Extract - Light - (late boil kettle addition) 35 4 44.1%
500 g Dry Malt Extract - Light500 g Dry Malt Extract - Light 42 4 29.4%
250 g American - Carapils (Dextrine Malt)250 g Carapils (Dextrine Malt) 33 1.8 14.7%
100 g American - Caramel / Crystal 10L100 g Caramel / Crystal 10L 35 10 5.9%
100 g American - Munich - Light 10L100 g Munich - Light 10L - (late boil kettle addition) 33 10 5.9%
1,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Columbus2 g Columbus Hops Pellet 15 Boil 60 min 8.22 1.9%
60 g Cascade60 g Cascade Hops Pellet 7 Aroma 5 min 22.93 57.7%
42 g Willamette42 g Willamette Hops Pellet 4.5 Dry Hop 4 days 40.4%
104 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish moss Other Boil 10 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 L Steep Temperature -- 68 °C 30 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 15.1 L) 4.9
Mash volume with grains (equipment estimates 15.1 L) 5.2
Grain absorption losses (steeping) -0.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 15 L) 4.8
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 9.5
Going into fermentor 9.5
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: 4.9  
Equipment Profile Used: System Default
 
Notes

Steep the crushed malts in 4.75 L of water at 70°C for 30 minutes.

Remove the grains from the wort.

Add the first hop addition at the beginning of the boil primarily as a foam inhibitor.

Add your malt extracts and Irish moss for the last 10 minutes.

Turn off your burner and remove your pot from your heat source.

Now add Cascade hops, and stir to mix in.

After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature.

This addition is a bit tricky, but the goal is to have the large amount of hops in your beer for about 5 minutes after the beer has finished boiling, but prior to cooling below around 65°C.

This extracts a small amount of hop bitterness, and a large amount of hop flavour.

When you have cooled your beer to about 26°C, you can strain the beer into your fermenter.

Aerate your beer and pitch your yeast.

Ferment at 20-21°C to help hold the aromatics in the beer.

When fermentation is complete, rack your beer off the trub, and add the remaining “dry hop” addition of 50g of Willamette and allow the beer to absorb the dry hop flavors for about 4 days.

Then bottle or keg as you normally would.

Last Updated and Sharing
 
867
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-09-11 09:58 UTC