Squatter's Full Suspension - Beer Recipe - Brewer's Friend

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Squatter's Full Suspension

129 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 80 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.4 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Jennifer Talley
Calories: 129 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Saturday May 26th 2018
1.042
1.012
3.9%
38.1
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pale Ale6.5 lb Pale Ale 39 2.3 66.5%
15.50 oz American - Munich - Light 10L15.5 oz Munich - Light 10L 33 10 9.9%
1.05 lb American - Carapils (Dextrine Malt)1.05 lb Carapils (Dextrine Malt) 33 1.8 10.7%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 7.7%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 5.1%
156.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 14.5 Boil 70 min 25.66 25%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 14.5 Boil 45 min 11.4 12.5%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 14.5 Aroma 2 min 1.05 12.5%
1 oz Columbus1 oz Columbus Hops Pellet 14.5 Dry Hop Day 4 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 100 50 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Infusion -- 155 °F 30 min
3.4 gal Mash out Temperature -- 168 °F 10 min
6 gal Sparge -- 165 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.25 13  
Mash volume with grains 4.03 16.1  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume 6.62 26.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.54 g | 34.2 qt) 8.4 33.6  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 6.36 g | 25.5 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.87 39.5
Equipment Profile Used: System Default
 
Notes

Mash ratio of 3:1 liqueur:grist suggested (around 1.33 qt/lb)

Add Calcium chlorine to mash for increased Calcium. After complete ferment reduce temp to 58F and remove as much yeast as possible prior to dry hopping. Dry hop at 50-60F. If possible recirculate hops in primary fermentor. Carb at 2.6-2.7 volumes.

Good candidate for pressure fermentation and closed transfer. Split dry hop into primary and bright tank.

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  • Last Updated: 2018-08-23 13:45 UTC