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XPA

170 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon READ
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Friday October 5th 2018
1.056
1.010
6.0%
39.6
3.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - Lager Light5 kg Lager Light 37 1.43 95.2%
0.25 kg New Zealand - Gladiator Malt0.25 kg Gladiator Malt 37.3 5.08 4.8%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g El Dorado30 g El Dorado Hops Pellet 15.7 Boil 15 min 31.2 13%
20 g El Dorado20 g El Dorado Hops Pellet 15.7 Boil 5 min 8.36 8.7%
20 g Ekuanot20 g Ekuanot Hops Pellet 14.25 Boil 0 min 8.7%
60 g El Dorado60 g El Dorado Hops Pellet 15.7 Dry Hop Day 3 26.1%
75 g Ekuanot75 g Ekuanot Hops Pellet 14.25 Dry Hop Day 3 32.6%
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Dry Hop Day 3 10.9%
230 g / $ 0.00
 
Yeast
GigaYeast - Kölsch Bier Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Med-High
Optimum Temp:
16 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 67 °C 60 min
10 L Sparge -- 76 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.2
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 20.3 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

METHOD:

Fill clean Kettle with 16 litres of water at 67 °C. Add Mash Salts - 2 tsp or 10g of Gypsum (Calcium Sulphate)
Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for 60 minutes.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
Fly sparge slowly with 14 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 28.5 L (6.5 gallons).
The total boil time will be 90 minutes.
Deltafloc or Irish Moss is added with first hop addition of 30 gram of El Dorado at 75 mins in or 15 mins remaining on the boil.
Add second hop addition of 20 grams of El Dorado into the Boil with 5 mins remaining.
Add third hop addition of 20 grams of Equanot into the Boil at flameout or 0 minutes remaining.
At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid GigaYeast or 2 x sachets of dry yeast into pre oxygenated wort.
Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
On approximately Day 5 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition of 50 grams of El Dorado .
Wait 3 days, then remove the first dry hop addition and add the second addition of 50 grams of Equanot hops and dry hop for another 3 days.
When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!

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  • Last Updated: 2018-10-29 07:29 UTC