Spring Fling - Beer Recipe - Brewer's Friend

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Spring Fling

185 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday March 25th 2017
1.056
1.013
5.7%
37.1
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 60.5%
3.50 lb American - White Wheat3.5 lb White Wheat 40 2.8 32.6%
0.75 lb American - Caramel / Crystal 15L0.75 lb Caramel / Crystal 15L 35 15 7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 First Wort 0 min 16.54 10.9%
0.10 oz Magnum0.1 oz Magnum Hops Pellet 12.4 Boil 45 min 4.15 2.2%
1.50 oz Citra1.5 oz Citra Hops Pellet 13.4 Whirlpool at 170 °F 30 min 16.42 32.6%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Dry Hop 8 days 32.6%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 21.7%
4.60 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
North Bergen 07047 - Kitchen Faucet
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 26 67 146 23 109
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 149 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.67 g | 34.7 qt) 8.59 34.4  
Mash volume with grains (equipment estimates 9.53 g | 38.1 qt) 9.45 37.8  
Grain absorption losses -1.34 -5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Volume into fermentor 5.5 22  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

Ferment at 67 for 2-3 days and allow the temp to rise slowly to 73 by end of fermentation.
When fermentation reaches 1.5-2 Plato from terminal gravity add first dry hop addition. 4 days later add second hop addition

yeast substitution:
Wyeast 1318
WLP007
WLP002

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  • Last Updated: 2017-03-26 01:48 UTC