PP 101 Fat Lizard CPA - Beer Recipe - Brewer's Friend

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PP 101 Fat Lizard CPA

167 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Fat Lizard Brewing Co.
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday April 7th 2019
1.055
1.010
5.9%
23.8
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.80 kg Finland - Pilsner Malt2.8 kg Pilsner Malt 37 3.84 90.3%
0.17 kg German - CaraMunich I0.17 kg CaraMunich I 34 102.58 5.5%
0.07 kg German - CaraAmber0.065 kg CaraAmber 34 59.88 2.1%
0.07 kg German - Carapils0.065 kg Carapils 35 1.97 2.1%
3.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Cascade13 g Cascade Hops Pellet 7 Boil at 100 °C 60 min 19.1 19.7%
13 g Amarillo13 g Amarillo Hops Pellet 8.6 Aroma 5 min 4.68 19.7%
40 g Cascade40 g Cascade Hops Pellet 7 Dry Hop 3 days 60.6%
66 g / 0.00 €
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
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
11 L Temperature -- 67 °C 45 min
Steeping -- 75 °C 10 min
9.2 L Sparge -- 85 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 10.9
Mash volume with grains 12.9
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 12 L) 10.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Going into fermentor 13
Total: 21  
Equipment Profile Used: System Default
 
Notes

Boil

Add first wort hops into the kettle before transfering the wort. Boil for 60 minutes. After boil, transfer the hot wort through hopback before chilling.

Fermentation

Pitch yeast at 17°C. Keep at 17-18°C for 3 days then allow to rise to 20-21°C over the next 3 days. Keep at 20-21°c for 3 days and then add dry hops to the fermenter. Dry hop for 3 days then crash the beer to 0-5°C as quickly as possible. Let the cold beer settle for 24 hours before transfering.

Conditioning and Carbonation

Transfer the beer into a keg, leaving the flocculated yeast and settled hops in the fermenter. Keep the keg at 0-5°C for 6 days and force carbonate to 2.7 volumes of CO2.

Enjoy fresh with your friends. Or alone in your underwear while browsing SuicideGirls. Whatever you do, do not store! Drink fresh!

OG: 1.056
FG: 1.012
ABV: 5.8%
Bitterness: ~30 IBU
Color: ~15 EBC

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  • Public: Yup, Shared
  • Last Updated: 2019-08-04 14:02 UTC