TB2 - Beer Recipe - Brewer's Friend

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TB2

223 calories 23.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 4.7 liters (ending kettle volume)
Pre Boil Size: 5 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Tore
Calories: 223 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created: Friday September 13th 2013
1.072
1.019
7.0%
44.2
19.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 8.51 79.4%
0.20 kg German - Munich Light0.2 kg Munich Light 37 14.51 15.9%
60 g United Kingdom - Crystal 60L60 g Crystal 60L 34 158.62 4.8%
1.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Centennial6 g Centennial Hops Pellet 10 Boil 60 min 27.73 33.3%
6 g Citra6 g Citra Hops Pellet 11 Boil 15 min 15.14 33.3%
6 g Citra6 g Citra Hops Pellet 11 Boil 1 min 1.32 33.3%
18 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
350 g Mango Flavor Secondary 5 min.
1 each Habanero Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 41 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Oslo - Osen drikkevann
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 0 2 8 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 L Temperature -- 66 °C 60 min
2 L SPAAAARGE! Sparge -- 72 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 4.6
Mash volume with grains 5.4
Grain absorption losses -1.3
Remaining sparge water volume 2.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.5 L) 5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates -0.8 L) 4.7
Estimated amount in fermentor 4.7
Total: 7.2  
Equipment Profile Used: System Default
 
Notes

Add habanero to boil, mango and jalapeno to secondary 1 day left of fermentation, stay for 5 days before bottling. Mango needs to be frozen to break cell walls (releases fruit juices better).

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  • Public: Yup, Shared
  • Last Updated: 2013-10-01 08:24 UTC