The Basic - Beer Recipe - Brewer's Friend

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The Basic

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Davies/Michel
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday September 5th 2016
1.055
1.010
5.9%
28.4
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 90%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Crosby Hop Farm - Denali0.5 oz Denali Hops Pellet 13.9 Boil 30 min 19.62 7.7%
1 oz Ahtanum1 oz Ahtanum Hops Pellet 5.2 Boil 5 min 3.81 15.4%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 13.5 Boil 5 min 4.94 7.7%
1 oz Centennial1 oz Centennial Hops Pellet 9.3 Whirlpool at 162 °F 10 min 15.4%
1 oz Ahtanum1 oz Ahtanum Hops Pellet 5.2 Dry Hop 4 days 15.4%
1 oz Centennial1 oz Centennial Hops Pellet 9.3 Dry Hop 4 days 15.4%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 13.5 Dry Hop 4 days 7.7%
1 oz Ahtanum1 oz Ahtanum Hops Pellet 5.2 Dry Hop 8 days 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 lb Ice Other Other --
1 tbsp Irish Moss Fining Boil 15 min.
1 each Campden Tablet Water Agt Other 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal begin vorlauf at 45 minutes Infusion -- 152 °F 60 min
3.75 gal 2 batches at 15 minutes settle Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.25 13  
Mash volume with grains 4.05 16.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.36 g | 21.5 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

9.25.16
Lost ~.5 gal to trub and hop matter: 5 gal, 68 F, 4oz sugar for 2.35 vol CO2

Next time whirlpool at flameout and time to 180 to make sure hit time & temp for targeted IBU/isomerization; we chilled beyond whirlpool temp, meant to hit 180

NOTE:

  • Measure water in buckets and add 7gal to kettle to confirm level
  • 1 Campden tablet in 8 gallons for 10 minutes (potassium version)

    http://www.brewersfriend.com/mash/
    http://www.brewheads.com/batch.php
    http://www.tastybrew.com/calculators/priming.html

    Grain 70 / Mash tun 90
    Mash water 167 (calc. said 165)
    Water in tun before dough-in: 164
    Mash start: 152

    Stir after 15 and 30 minutes, holding at 151 then 150

    Sparged to 5.5 gallons, had to add 1.5 more to sparge to hit X gal; boiled down to x before hopping. Sparge slower to attempt higher efficiency.
    _________________________

    HOPTIONS:
    PALISADE: apricot, grass and clean floral characteristics.
    DENALI: Juicy Fruit, Pineapple, Citrusy, Spicy; Citrus, Tropical Fruit, Stone Fruit/Apple-Pear/Melon/Berry (tie)
    PEKKO: Clean, Pleasant, floral, citrus, mint, herbal, mellow, pineapple, thyme, saaz-like cucumber, sage, touch of lemon; as a dry hop in high alcohol beers, Pekko provides an intense tropical fruit character, with mango, pineapple and peach dominating

    YEASTIONS...?
    US-05 and WYEAST 1968: Jonathan from Baltibrew: split batch and fermented both at about 64F. The 1968 finished a little paler than the other. 1968 (like many British ale yeasts) accentuates malt character.

    WYEAST 1272: Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.
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  • Last Updated: 2016-09-25 20:31 UTC