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GB033

232 calories 23.6 g 500 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 35 liters (ending kettle volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 84% (ending kettle)
Calories: 232 calories (Per 500ml)
Carbs: 23.6 g (Per 500ml)
Created: Friday January 5th 2018
1.050
1.012
5.0%
35.3
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale 38 8.51 82.1%
500 g Flaked Barley500 g Flaked Barley 32 4.37 7.5%
500 g German - Carapils500 g Carapils 35 1.97 7.5%
100 g United Kingdom - Cara Malt100 g Cara Malt 35 45.2 1.5%
50 g Flaked Oats50 g Flaked Oats 33 4.37 0.7%
50 g German - CaraMunich I50 g CaraMunich I 34 102.58 0.7%
6,700 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Leaf/Whole 10 Boil 75 min 14.58 19.8%
15 g Willamette15 g Willamette Hops Leaf/Whole 6.5 Boil 75 min 7.11 14.9%
15 g Centennial15 g Centennial Hops Leaf/Whole 10 Boil 15 min 5.19 14.9%
20 g Willamette20 g Willamette Hops Leaf/Whole 6.5 Boil 15 min 4.5 19.8%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Leaf/Whole 12.7 Boil 5 min 3.53 19.8%
11 g Nelson Sauvin11 g Nelson Sauvin Hops Leaf/Whole 12.7 Boil 1 min 0.42 10.9%
101 g / £ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 325 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Total Water 44.5L (Tap Filtered Water ,filter on last legs)
AMS 44ml
DWB 18g

+5 - 5.6
20 - 5.6
40 - 5.6
60 - 5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
44.5 L Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 52.02 L. Suggest reducing initial water volume to 40.98 L and adding 6.62 L sparge/top-off. 47.6
Total strike volume 47.6
Mash volume with grains 52
Grain absorption losses -6.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42.6 L) 40
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 32.4 L) 35
Estimated amount in fermentor 35
Total: 47.6  
Equipment Profile Used: System Default
 
Notes

1st Yeast Starter 1.2L
Approx 100ml Slurry
OG 1.050 FG 1.012

20l @1.9 86g Dextrose
11l @1.95g Dextrose

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  • Last Updated: 2018-01-20 23:34 UTC