Phuket Ale - Beer Recipe - Brewer's Friend

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Phuket Ale

220 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Sunday September 10th 2017
1.067
1.012
7.3%
57.0
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 63.5%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 6.3%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 6.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.3%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 6.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
0.50 lb Honey0.5 lb Honey 42 2 3.2%
0.25 lb Brown Sugar0.25 lb Brown Sugar 45 15 1.6%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Leaf/Whole 15 Boil 60 min 39.33 50%
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 30 min 14.41 25%
0.50 oz Sonnet0.5 oz Sonnet Hops Pellet 4.5 Boil 15 min 3.22 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 tbsp Lemongrass Spice Boil 15 min.
7 tbsp Galangal Spice Boil 15 min.
0.25 tsp calcium chloride Water Agt Mash --
0.13 tsp calcium sulfate Water Agt Mash --
0.13 tsp magnesium sulfate Water Agt Mash --
7 each Kaffir Lime Leaves Spice Boil 15 min.
7 each Thai Chili Peppers Spice Boil 15 min.
1 tbsp Superferment Other Boil 15 min.
0.50 each Whirflock Fining Boil 15 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 403 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: your choice       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Brew salts added to mash and sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Mash Infusion -- 152 °F 60 min
8 qt Rinse grains Fly Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.14 g | 40.6 qt) 10.57 42.3  
Mash volume with grains (equipment estimates 11.34 g | 45.4 qt) 11.77 47.1  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Volume into fermentor 6.5 26  
Total: 10.57 42.3
Equipment Profile Used: System Default
 
Notes

The yeast that I actually used was Danstar Abbaye Ale yeast, which was not listed on drop down menu. Also, I used real palm sugar instead of brown sugar as this was not listed on the drop down menu. I will ferment 2 weeks in primary and two weeks in secondary. Boiled and cooled honey solution will be added to secondary. Secondary fementation will also go for two weeks. This is a specialty Thai style ale that I created to experiment with these Thai spices. I'm hoping for good results.

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  • Last Updated: 2017-10-17 00:32 UTC