ST 'Murica - Beer Recipe - Brewer's Friend

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ST 'Murica

183 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Threlfs Murica
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Tuesday March 28th 2017
1.060
1.012
6.3%
79.2
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 87.7%
0.40 kg German - Munich Dark0.4 kg Munich Dark 37 15.5 7%
0.30 kg German - Carapils0.3 kg Carapils 35 1.3 5.3%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Cosby Exp. #440 g Cosby Exp. #4 Hops Pellet 7.4 Boil 70 min 39.04 13.3%
30 g Cascade30 g Cascade Hops Pellet 7 Whirlpool at 100 °C 30 min 10 10%
30 g Amarillo30 g Amarillo Hops Pellet 8.4 Whirlpool at 100 °C 30 min 12 10%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Whirlpool at 100 °C 30 min 18.14 10%
60 g Cascade60 g Cascade Hops Pellet 7 Dry Hop 5 days 20%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop 5 days 16.7%
60 g Simcoe60 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 20%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 65 min.
0.50 tsp Yeast Nutrient Other Boil 65 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
5g Gypsum
1g Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.8 L Protein Rest Temperature -- 54 °C 10 min
Temperature -- 65 °C 50 min
Temperature -- 72 °C 15 min
12 L Sparge -- 75 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.8
Mash volume with grains 26.6
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 12.1 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 28.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 21
Total: 35.1  
Equipment Profile Used: System Default
 
Notes
  • Strike Temp. 57.2C
  • Protein Rest 10min - 54c
  • Mash 50min - 65c
    High mash rest 15min - 72
  • 70 min boil instead of 90 min suggested
  • Substituted Carapils for CaraHell
  • Substituted Cosby Exp. #4 (40g) for Columbus (25g)
  • Dry pitched x2 M44 yeast packs (Suggested x3)
  • Diacetyl rest at 22C towards end of fermentation
  • Dry hop at 20C for 5 days
  • Cold crash with gelatine

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  • Last Updated: 2017-05-22 10:09 UTC