JaG Template - 3gal - Beer Recipe - Brewer's Friend

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JaG Template - 3gal

97 calories 9 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: self-made
Calories: 97 calories (Per 12oz)
Carbs: 9 g (Per 12oz)
Created: Friday October 13th 2017
1.030
1.006
3.2%
17.5
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb Dry Malt Extract - Light1.75 lb Dry Malt Extract - Light 42 4 77.8%
0.50 lb Liquid Malt Extract - Wheat0.5 lb Liquid Malt Extract - Wheat 35 3 22.2%
2.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 13.3 Boil 5 min 17.49 100%
1 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:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 30 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.36 g | 17.4 qt) 1.82 7.3  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 3 12  
Going into fermentor 3 12  
Total: 1.82 7.3
Equipment Profile Used: System Default
 
Notes

Update the AA value for the hops (if it says on the bag) for a more accurate IBU estimate

To adjust IBU, adjust 15min hop amount (or boil time), look up up a value for your favorite Pale/IPA if you don't have one in mind

Substitute any aroma hop, just adjust as IBU as desired as described above

Will be a bit dry as-is, add 3-6oz Crystal 40 specialty grain or sub-in some darker extract if you want it maltier

"Aroma" hop add can be after flame out (will add a touch of IBU) or in a whirlpool at 160-180F for a bit more flavor/aroma

Dry-hop just after fermentation stops

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  • Last Updated: 2019-05-28 18:15 UTC