Pina Baltada - Beer Recipe - Brewer's Friend

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Pina Baltada

130 calories 11.7 g 330 ml
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 20 min
Batch Size: 11.5 liters (fermentor volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.001 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Rating:
3.00 (1 Review)

Calories: 130 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Tuesday February 5th 2019
1.043
1.008
4.5%
48.6
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 kg Liquid Malt Extract - Pilsen0.75 kg Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 44.1%
0.75 kg Liquid Malt Extract - Light0.75 kg Liquid Malt Extract - Light - (late boil kettle addition) 35 4 44.1%
0.13 kg Dry Malt Extract - Pilsen0.125 kg Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 7.4%
1.63 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
75 g American - Wheat75 g Wheat 38 1.8 4.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 10 Boil 20 min 20.69 20%
7.50 g Cascade7.5 g Cascade Hops Pellet 7 Boil 20 min 10.86 15%
7.50 g Citra7.5 g Citra Hops Pellet 11 Boil 20 min 17.07 15%
10 g Centennial10 g Centennial Hops Pellet 10 Dry Hop 3 days 20%
7.50 g Cascade7.5 g Cascade Hops Pellet 7 Dry Hop 3 days 15%
7.50 g Citra7.5 g Citra Hops Pellet 11 Dry Hop 3 days 15%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Water Agt Boil 20 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.50 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 100g       CO2 Level: 3.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 12.5 L) 6.1
Mash volume with grains (equipment estimates 12.5 L) 6.1
Grain absorption losses (steeping) -0.1
Pre boil volume (equipment estimates 12.4 L) 6
Volume increase from sugar/extract (late additions) 1.1
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 11.5
Going into fermentor 11.5
Total: 6.1  
Equipment Profile Used: System Default
 
Notes

Balter XPA clone. Steeping grain, boil hops and yeast nutrien added to kettle and steeped @ 100C for 20 mins (ie not boiled). Extract added at end of boil.

Last Updated and Sharing
 
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  • Last Updated: 2019-02-05 10:42 UTC