APAtatuapeSP - Beer Recipe - Brewer's Friend

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APAtatuapeSP

155 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Angelo Cecchini
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Sunday August 19th 2018
1.051
1.009
5.5%
35.6
20.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.25 kg Belgian - Pale Ale4.25 kg Pale Ale 38 7.58 85%
0.50 kg Belgian - Cara 20L0.5 kg Cara 20L 34 57.21 10%
0.25 kg American - Caramel / Crystal 60L0.25 kg Caramel / Crystal 60L 34 158.62 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Chinook15 g Chinook Hops Pellet 13 First Wort 60 min 30.43 9.1%
5 g Citra5 g Citra Hops Pellet 11 Boil 10 min 2.83 3%
5 g Cascade5 g Cascade Hops Pellet 7 Boil 10 min 1.8 3%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 1 min 0.43 6.1%
10 g Citra10 g Citra Hops Pellet 11 Boil at 82 °C 1 min 0.07 6.1%
35 g Chinook35 g Chinook Hops Pellet 13 Dry Hop 5 days 21.2%
50 g Cascade50 g Cascade Hops Pellet 7 Dry Hop 5 days 30.3%
35 g Citra35 g Citra Hops Pellet 11 Dry Hop 5 days 21.2%
165 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 126 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-
80 5 25 75 80 100

Relação sulfato/cloreto: 1,7
pH ideal(mash): 5,2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 67 °C 60 min
mash out Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 13.6 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 32.9  
Equipment Profile Used: System Default
 
Notes



Fermentacao:
Iniciar a 18C- após atenuação elevar temperatura para 22C e manter por cerca de 3-5 dias
Maturação por 07-14 dias;
Dry hopping 4-5 dias
solução de priming (6g/L)



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  • Last Updated: 2018-10-08 23:13 UTC