aBRaSSa 2 - Beer Recipe - Brewer's Friend

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aBRaSSa 2

154 calories 12.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 37 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Paulo Brito
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)
Created: Thursday September 22nd 2016
1.051
1.008
5.5%
36.1
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg American - Pale Ale6.5 kg Pale Ale 37 3.5 89%
0.50 kg German - CaraMunich I0.5 kg CaraMunich I 34 39 6.8%
0.30 kg American - Carapils (Dextrine Malt)0.3 kg Carapils (Dextrine Malt) 33 1.8 4.1%
7.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Cascade40 g Cascade Hops Pellet 7 Boil 60 min 25.68 28.6%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 10 min 4.65 14.3%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 10 min 5.72 14.3%
30 g cascade30 g cascade Hops Pellet 7 Dry Hop 7 days 21.4%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 21.4%
140 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 65 °C 60 min
25 L Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.9
Mash volume with grains 26.7
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 22.4 L) 23.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.1 L) 37
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 30
Going into fermentor 30
Total: 45.2  
Equipment Profile Used: System Default
 
Notes

Dry hop

depois de 7 dias
maturar 1 semana 7 graus adiciona lúpulo dry hop
2 semana abaixa pra zero graus mais 1 semana ou 2 semanas fica mais clara.
sangrar sem trocar fermentador

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  • Last Updated: 2016-10-11 20:21 UTC