Summer Ale - Beer Recipe - Brewer's Friend

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Summer Ale

173 calories 18.5 g 330 ml
Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 9.5 liters
Efficiency: 70% (brew house)
Source: Radical Brewing
Calories: 173 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
URL: http://www.homebrewersassociation.
Created: Wednesday April 10th 2013
1.056
1.015
5.4%
35.3
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg United Kingdom - Maris Otter Pale2.7 kg Maris Otter Pale 38 3.75 60%
0.90 kg German - Pilsner0.9 kg Pilsner 38 1.6 20%
0.45 kg Flaked Wheat0.45 kg Flaked Wheat 34 2 10%
0.45 kg Cane Sugar0.45 kg Cane Sugar 46 0 10%
4.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Fuggles90 g Fuggles Hops Pellet 4.5 Boil 60 min 31.06 61.6%
56 g East Kent Goldings56 g East Kent Goldings Hops Pellet 5 Boil 5 min 4.28 38.4%
146 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Corriander Spice Boil 5 min.
7 g candied ginger Spice Boil 5 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
Yes
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Calgary, AB, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 15 6 8 50 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Infusion -- 74 °C 20 min
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3.7 L/kg), your strike volume will exceeds the total water needed for the recipe (14.2 L). Reduce mash thickness to 3.49 L/kg or increase pre-boil volume to 10.1 L.  
Strike water volume at mash thickness of 3.7 L/kg 14.8
Mash volume with grains 17.5
Grain absorption losses -4.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25.4 L) 9.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 19
Going into fermentor 19
Total: 14.2  
Equipment Profile Used: System Default
 
Notes

Maturation: 8 to 10 weeks

Last Updated and Sharing
 
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  • Last Updated: 2016-03-03 21:14 UTC