Chinook Centennial Pale - Beer 71 - Beer Recipe - Brewer's Friend

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Chinook Centennial Pale - Beer 71

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 32.5 liters (ending kettle volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 90% (ending kettle)
Source: Mig
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Wednesday September 19th 2018
1.053
1.011
5.5%
56.5
7.2
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Belgian - Pale Ale4.5 kg Pale Ale 38 3.4 73.3%
500 g Flaked Oats500 g Flaked Oats 33 2.2 8.1%
500 g Belgian - Aromatic500 g Aromatic 33 38 8.1%
500 g United Kingdom - Munich500 g Munich 37 6 8.1%
135 g Corn Sugar - Dextrose135 g Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 2.2%
6,135 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
400 g Chinook400 g Chinook Hops Fresh 2 Mash 0 min 2.03 38.1%
30 g Centennial30 g Centennial Hops Leaf/Whole 10 Boil 30 min 17.62 2.9%
20 g Chinook20 g Chinook Hops Leaf/Whole 13.1 Boil 30 min 15.39 1.9%
30 g Centennial30 g Centennial Hops Leaf/Whole 10 Boil 15 min 11.38 2.9%
10 g Chinook10 g Chinook Hops Leaf/Whole 13.1 Boil 15 min 4.97 1%
20 g Centennial20 g Centennial Hops Leaf/Whole 10 Boil 5 min 3.05 1.9%
400 g Chinook400 g Chinook Hops Fresh 2 Boil 5 min 2.03 38.1%
40 g Centennial40 g Centennial Hops Leaf/Whole 10 Boil 0 min 3.8%
100 g Falconer's Flight100 g Falconer's Flight Hops Leaf/Whole 10 Dry Hop 6 days 9.5%
1,050 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Whirlfloc Fining Boil 20 min.
8 g Chalk Water Agt Mash 1 hr.
8 g Calcium Chloride Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
3.50 g Baking Soda Water Agt Mash 1 hr.
19 ml Lactic acid Water Agt Mash 1 hr.
 
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:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 319 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 135g       CO2 Level: 1.85 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Pre boil pH = 5.37
Post boil pH = 5.15
Beer pH = 4.19 after 3.ml lactic added (was 4.25)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 69 °C 90 min
26 L infusion sparge Infusion -- 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.2
Mash volume with grains 18.2
Grain absorption losses -6
Hops absorption losses (mash) -2
Remaining sparge water volume 32.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.9 L) 40
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.8
Post boil volume (equipment estimates 31.6 L) 32.5
Estimated amount in fermentor 32.5
Total: 48.9  
Equipment Profile Used: System Default
 
Notes

USe 6X amount of Fresh hops for dried equivalents

450ml Slurry from 2nd Gen S05 (Beer 69)


20-09-18
32L in Fermenteer: Amothe4 2L watering up should bring back to 5% and IBU to 53
OG = 1052
FG = 1012
ABV = 5.34
IBU = 57.35
SRM = 7.25


08-10-18
Racked. Beer pH was 4.65 so felt a bit flat. 9ml lactic (80%) added. Est Beer pH = 4.20

25-10-18
Racked and bottled. Beer pH was 4.25. 3.5ml lactic added now 4.19. 500ml loss. 135g of Dextrose with 500ml sterile water.



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  • Last Updated: 2018-10-25 21:06 UTC