Space Monkey - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Space Monkey

Created: Sunday April 9th 2017
220 calories 20.1 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kevin Sorensen
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
1.067
1.013
7.1%
26.8
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 100%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Waimea2 oz Waimea Hops Pellet 17.9 Mash 0 min 26.83 66.7%
1 oz Waimea1 oz Waimea Hops Pellet 17.9 Dry Hop 7 days 33.3%
3 oz / 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tap Water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.14 24.5  
Grain absorption losses -1.5 -6  
Hops absorption losses (mash) -0.08 -0.3  
Remaining sparge water volume 3.08 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

This is a variation on the Citra SMaSH recipe with American Pale Ale 2-row grain, and Waimea Hops from New Zealand instead of Citra Hops.

Wort temp and gravity pre-boil = 118, 1.048 Adjusted = 1.056
Brewhouse efficiency = 81.98

Original Gravity 1.064 at 71.1
Bottling gravity 1.013 at 68

Placed in basement to ferment, bubbled actively for about 3 to 4 days then nearly stopped by day 7. Temp in basement remained around 68 degrees. Dry hopped on day 7 with 1 oz. of waimea hops. Left in basement to ferment for 1 more day, then up stairs in closet for the next 6 days. Bucket began to bubble again for another 2 days, temp hovered around 71 to 73 degrees. Bucket was moved to kitchen counter the day before bottling day to allow for settling. There was a thick island of yeast covering the top of the fluid. 4.5 oz of table sugar was boiled and added to siphoned beer. Bottling produced 50 bottles of beer.

Last Updated and Sharing
 
625
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-04-25 01:09 UTC