Summer Funk - Beer Recipe - Brewer's Friend

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Summer Funk

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Rating:
5.00 (1 Review)

Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Tuesday August 14th 2018
1.050
1.010
5.3%
49.1
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg New Zealand - Ale Malt1.5 kg Ale Malt 37.4 3.05 27.8%
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 27.8%
1.20 kg United Kingdom - Maris Otter Pale1.2 kg Maris Otter Pale 38 3.75 22.2%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 18.5%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.7%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil at 100 °C 60 min 25.3 13%
15 g Chinook15 g Chinook Hops Pellet 13 Boil 10 min 7.95 13%
20 g Summer20 g Summer Hops Pellet 6 Boil at 98 °C 5 min 2.69 17.4%
15 g Chinook15 g Chinook Hops Pellet 13 Whirlpool at 80 °C 0 min 8.13 13%
20 g Summer20 g Summer Hops Pellet 6 Whirlpool at 80 °C 0 min 5 17.4%
30 g Summer30 g Summer Hops Pellet 6 Dry Hop at 20 °C 7 days 26.1%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Yeast Nutrient Other Primary 0 min.
3 g Calcium Chloride Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Funktown Pale Ale
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Med/Low
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 152g       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 100 0
Mash pH target: ~5.2
Consider reducing S04 : Cl ratio
Record ID: LJP03K5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Single step infusion mash Infusion -- 67 °C 60 min
Mashout Infusion -- 77 °C 10 min
14.5 L Sparge out to boil volume Sparge -- 77 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 21.6
Mash volume with grains 25.2
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 14.8 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 24
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Pale ale with late and dry-hop additions, using an ale yeast blend containing wild Saccharomyces ("Bruxellensis" Trois). Light malts with wheat for head retention and a touch of flavour. Expecting a light, fruit-forward brew, perfect for the summer months.

Pitch at 19C and allow to free-rise to ~23C until signs of fermentation subside. Allow temp to drop to ~19C and add dry hopping pellets directly to the fermenter 4 days before bottling.

Malts:
Joe White Traditional Ale
Weyermann Pilsner Malt
Simpsons Maris Otter Malt
Best Malz Wheat Malt
Best Malz Acidulated Malt

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  • Last Updated: 2018-08-25 08:57 UTC