#90 Operation Paco 18.02.2017 - Beer Recipe - Brewer's Friend

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#90 Operation Paco 18.02.2017

186 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Jasiu
Calories: 186 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Friday February 17th 2017
1.060
1.017
5.7%
44.0
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg SAB Pale Ale6 kg SAB Pale Ale 35 3 81.1%
0.50 kg Belgian - Wheat0.5 kg Wheat 38 1.8 6.8%
0.30 kg Belgian - Cara 20L0.3 kg Cara 20L 34 22 4.1%
0.30 kg Belgian - Munich0.3 kg Munich 38 6 4.1%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 4.1%
7.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Equinox25 g Equinox Hops Pellet 13.1 Mash 0 min 5.8 8.3%
25 g Equinox25 g Equinox Hops Pellet 13.1 Boil 20 min 17.61 8.3%
50 g Centennial50 g Centennial Hops Pellet 8 Boil 10 min 12.87 16.7%
50 g Centennial50 g Centennial Hops Pellet 8 Boil 2 min 3 16.7%
50 g Equinox50 g Equinox Hops Pellet 13.1 Whirlpool at 78 °C 30 min 4.68 16.7%
50 g Lemon drop50 g Lemon drop Hops Pellet 6 Dry Hop 3 days 16.7%
50 g Lemon drop50 g Lemon drop Hops Pellet 6 Dry Hop 3 days 16.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g MgSO4 Water Agt Boil --
5 ml H3PO4 Water Agt Mash --
5 g CaCl2 Water Agt Boil --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 310 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 45 min
Temperature -- 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 22.2
Mash volume with grains 27
Grain absorption losses -7.4
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 20.8 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.6 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 28.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 28
Total: 40.4  
Equipment Profile Used: System Default
 
Notes

Ferment for 10 days at 17C, at day 4 add dry hops, rack to the secondary and dry hop again

centennial - lemon and floral
vic secret - pine and pineapple in dry hopping, earthy in the boil

Equinox - citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers.

Eureka - citrus, resin, tropical and dark fruit along with aromas of grapefruit rind, citrus and tangerine

Went down to 1.017 after three weeks. Bottles gush, seems like at 1.017 fermentation was still not finished.

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  • Last Updated: 2017-04-12 07:25 UTC