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Raw Ale

194 calories 12.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Monday November 20th 2017
1.060
1.005
7.2%
5.1
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Pellet 12.4 Hopback at 154 °F 20 min 5.1 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Juniper Branches Flavor Boil 20 min.
1 each Juniper Branches Flavor Other 20 min.
 
Yeast
The Yeast Bay - Dry Belgian Ale
Amount:
1 Each
Cost:
Attenuation (avg):
92.5%
Flocculation:
Med/High
Optimum Temp:
68 - 74 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Carrboro and Chapel Hill, NC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 4 21 11 24 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Sparge -- 154 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.51 g | 30 qt) 6.5 26  
Mash volume with grains (equipment estimates 8.31 g | 33.2 qt) 7.3 29.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.01 g | 24 qt) 5 20  
Boil off losses -1.5 -6  
Post boil Volume 4.51 18  
Hops absorption losses (hopback) -0.01 -0  
Volume into fermentor 4.5 18  
Total: 6.5 26
Equipment Profile Used: System Default
 
Notes

The first 5 juniper branches are to be added to water and brought to a boil. After boiling, remove the branches and let cool to strike water temperature. Dough in grains and mash for 90 min. After mash add hops and last juniper branch (in fine mesh bag to contain particulates) to vessel that wort is being transferred to. DO NOT BOIL WORT. Remove when cooled and pitch kveik (not an option in BF at the moment).

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  • Last Updated: 2017-12-13 14:11 UTC