#ALLCAPS - Beer Recipe - Brewer's Friend

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#ALLCAPS

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Wednesday April 11th 2018
1.060
1.014
6.0%
51.1
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.25 lb American - Pale 2-Row10.25 lb Pale 2-Row 37 1.8 87.2%
1 lb American - Wheat1 lb Wheat 38 1.8 8.5%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Warrior0.6 oz Warrior Hops Pellet 14.7 Boil 60 min 35.75 13%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 15 min 14.08 21.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 1 min 1.22 21.7%
2 oz Cascade2 oz Cascade Hops Pellet 7 Dry Hop 7 days 43.5%
4.60 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.91 g | 15.6 qt) 4.31 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.72 34.9
Equipment Profile Used: System Default
 
Notes

this is untitled / grand theft otto / nationale batch #5 - have not brewed it since april 2016.

this time im adjusting the efficiency to my new system, and just brought down the 2row but left the other grains the same. used to be citra at 15 minutes, replacing that with centennial. bringing the IBU down kind of a lot, down to 36. untitled 3 was 45. BU/GU is 80, slightly higher than UT3's 76. Keeping OG and ABV at 6% for now.

wanted to experiment with some other specialty malts but my notes indicate this version was pretty good last time, so we will try to make it similarly and see how it comes out on the new system before making any changes.

may look into treating the water...

this should use whirlfloc and i probably will cold crash it for at least couple days to try to clear it up a lot and get a nice clean taste.

other things to try : sugar to dry it up, mix in some centennial, try using vienna or munich or some other base malt. a little biscuit malt might be what youre looking for. first wort hopping (how does this not just turn into a long boiled bitter addition? just because it is removed during sparge and the hop particles are not actually boiled themselves?), WY american all ii, lowering IBU down even more to 30-35 (plus add more late addition hops?)

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  • Last Updated: 2019-06-10 17:13 UTC