TB3 - Beer Recipe - Brewer's Friend

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TB3

183 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 liters (ending kettle volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Tore
Calories: 183 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Friday September 13th 2013
1.059
1.017
5.6%
24.5
18.2
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%
60 g United Kingdom - Crystal 60L60 g Crystal 60L 34 158.62 4.8%
0.20 kg German - Munich Light0.2 kg Munich Light 37 14.51 15.9%
1.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Magnum4 g Magnum Hops Pellet 12 Boil 60 min 24.47 28.6%
5 g Cascade5 g Cascade Hops Pellet 6.5 Boil 0 min 35.7%
5 g Citra5 g Citra Hops Pellet 11 Boil 0 min 35.7%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g rooibos Spice Boil 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 36 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
skullerud drikkevann profil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
18 0 2 6 8 1
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 3.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 0.2 L) 5
Estimated amount in fermentor 5
Total: 8.2  
Equipment Profile Used: System Default
 
Notes

Add rooibos at 80C after flameout, keep for 10 minutes before cooling.

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  • Last Updated: 2013-10-01 08:24 UTC