S&P Mediterranean - Version 2 - Beer Recipe - Brewer's Friend

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S&P Mediterranean - Version 2

159 calories 15.1 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Saturday September 9th 2017
1.052
1.011
5.4%
33.8
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pale 2-Row4 kg Pale 2-Row 37 1.8 61.5%
2 kg American - Wheat2 kg Wheat 38 1.8 30.8%
250 g American - Carapils (Dextrine Malt)250 g Carapils (Dextrine Malt) 33 1.8 3.8%
250 g Corn Sugar - Dextrose250 g Corn Sugar - Dextrose 46 0.5 3.8%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Amarillo40 g Amarillo Hops Pellet 7 Boil 15 min 16.4 21.1%
30 g Fortnight30 g Fortnight Hops Pellet 13.9 Boil 5 min 17.43 15.8%
60 g Galaxy60 g Galaxy Hops Pellet 16.2 Dry Hop 4 days 31.6%
60 g Amarillo60 g Amarillo Hops Pellet 7 Dry Hop 4 days 31.6%
190 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Infusion -- 65 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 42.5 L) 32
Mash volume with grains (equipment estimates 46.6 L) 36.1
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 35.5 L) 25
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 28
Volume into fermentor 28
Total: 32  
Equipment Profile Used: System Default
 
Notes

23l in cube
24l wanted in kettle post boil to account for trub and hop loss
3l loss in 1 hour boil
27l wanted in Kettle after mash
6 Litres allowed for grain absorption
33l wanted in kettle for mash in.

Strike water temp 70c to get 66c @ dough in.

Got approx 22l out of the kettle, OG on 23l = 1.060

Fermented at 18c

Pitched yeast (day 1)

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  • Last Updated: 2017-09-19 12:14 UTC