Gitin' Rad at 40 - Beer Recipe - Brewer's Friend

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Gitin' Rad at 40

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Caysey Welton
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday June 7th 2017
1.052
1.012
5.2%
18.8
3.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 6-Row4 lb Pale 6-Row 35 1.8 39%
3.50 lb American - Pale 2-Row3.5 lb Pale 2-Row 37 1.8 34.1%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 19.5%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2.4%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.4%
4 oz Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose 46 0.5 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Pellet 12.4 Boil 60 min 11.5 19.8%
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 7.6 Boil 10 min 5.18 40.1%
0.50 oz Huell Melon0.5 oz Huell Melon Hops Pellet 5.6 Boil 5 min 2.1 40.1%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.5 10  
Mash volume with grains 3.3 13.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 6.03 g | 24.1 qt) 5.98 23.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.48 33.9
Equipment Profile Used: System Default
"Gitin' Rad at 40" Cream Ale beer recipe by Caysey Welton. All Grain, ABV 5.19%, IBU 18.77, SRM 3.09, Fermentables: (Pale 6-Row, Pale 2-Row, Flaked Corn, Carapils (Dextrine Malt), Acidulated Malt, Corn Sugar - Dextrose) Hops: (Magnum, Mandarina Bavaria, Huell Melon) Other: (Chalk, Calcium Chloride, Gypsum)
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  • Last Updated: 2019-02-02 22:06 UTC