Waimea Bro! - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Waimea Bro!

194 calories 18.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Three Shakes Brewing
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Friday February 10th 2017
1.059
1.013
6.0%
47.3
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 89.8%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 6.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10.40 g Waimea10.4 g Waimea Hops Pellet 15.1 Boil 60 min 19.32 15.3%
17 g Waimea17 g Waimea Hops Pellet 15.1 Boil 15 min 15.67 25%
17 g Waimea17 g Waimea Hops Pellet 15.1 Whirlpool at 210 °F 20 min 12.33 25%
23.50 g Waimea23.5 g Waimea Hops Pellet 15.1 Dry Hop 3 days 34.6%
67.90 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bedford 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 4 23 15 38 96
Additions:
3g Gypsum
2g CaCl2
3g MgSO4
3ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.89 gal Infusion -- 151 °F 60 min
Mash out -- -- 168 °F 10 min
2.84 gal Fly Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 3.79 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Brew Day 2/12/2017 (2L Starter made 2/10/2017)
2/22/2017 FG 1.011. Raising temp for diacetyl rest.
2/24 Dry Hopped at room temp.
2/28 Cold Crash
3/2 Fined with gelatin
3/5 Kegged at 20 PSI

Last Updated and Sharing
 
880
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-13 13:38 UTC