2nd brew - american ale - Beer Recipe - Brewer's Friend

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2nd brew - american ale

82 calories 8.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 35% (brew house)
Source: 1st attempt from scratch
Calories: 82 calories (Per 330ml)
Carbs: 8.7 g (Per 330ml)
Created: Thursday August 17th 2017
1.027
1.007
2.5%
68.9
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pale 2-Row5 kg Pale 2-Row 38 2.5 99.6%
0.02 kg United Kingdom - Coffee Malt0.022 kg Coffee Malt 36 150 0.4%
5.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Cascade50 g Cascade Hops Plug 7 Boil 60 min 50.55 50%
50 g Cascade50 g Cascade Hops Leaf/Whole 7 Boil 10 min 18.33 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each britewort Other Boil 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
1/2 campden tablet in mash
1/2 campden tablet in sparge
20 mls CRS in mash
20 mls CRS in sparge
12g DWB in mash (grains)
12g DWB to sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Fly Sparge -- 69 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.1
Mash volume with grains 18.4
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.1 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21
Going into fermentor 21
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

my first real attempt at complete home brewing from a recepie
this created from my written notes (slightly incomplete)
recepie said OG was 1.055 and FG 1.014
mine was 1.048 and 1.024
but not sure if this is in any way accurate

mashed at 69c 1 hr
sparged at 75
watch out for stuck mash here - keep the grains well stirred
takes over 30 mins to get to boil temp

the yeast went mad in the fermentation and I skimmed off the top - not sure if this was a good idea
chemistry is still a bit of a mistery

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  • Public: Yup, Shared
  • Last Updated: 2017-08-17 15:52 UTC