Dave's Sort Of SNPA #1 - Beer Recipe - Brewer's Friend

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Dave's Sort Of SNPA #1

180 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 2.7 gallons (fermentor volume)
Pre Boil Size: 3.8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Me and Sierra Nevada Website
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Friday May 17th 2019
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OG: 1.051 FG: 1.009 ABV: 5.5% IBU: 54

1.054
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb American - Pale 2-Row5.75 lb Pale 2-Row 37 1.8 92%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 8%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Magnum0.33 oz Magnum Hops Pellet 14 Boil 60 min 36 20.9%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 11 Boil 15 min 10.63 15.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 11 Boil 0 min 63.3%
1.58 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
added 1/2 tsp each gypsum and CaCL and 1/4 campden tablet - to mash! not water. fucked up. crushed in a cup of water and dissolved it and added to mash 5 minutes in. Water is berkeley ebmud sierrna nevada runoff water (very soft).

No pH measurements. I'm guessing I'm within 5.2-5.6 based on tap water profile + salts but don't really know for sure. lower priority for now. and salts were messed up this brew
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Strike -- 153 °F 60 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 3.91 15.6  
Mash volume with grains 4.41 17.6  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 1.38 g | 5.5 qt) 0.93 3.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.26 g | 17 qt) 3.8 15.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 2.7 10.8  
Going into fermentor 2.7 10.8  
Total: 4.83 19.3
Equipment Profile Used: System Default
 
Notes

1.046-1.048 adjusted boil gravity? damn - not sure what was wrong cuz that and OG don't line up

chilled to 68 ish with immersion. Got to 90-95 in 10 minutes, then 20 minutes more to get to 68.

had great break with chilling, but upon transfer most of the break got in anwyay. wort was super clear in kettle and muddy in fermenter, then within minutes the trub/hops started to settle at bottom of better bottle 3 gal fermenter

pitched dry s-04 pack, sprinkled in gradually, gently rocked fermenter to rehydrate slowly ish

last oz of mosaic hops was added right after turning off the burner. Did a 'whirlpool' where I stirred a whirlpool vigorously for about 2 minutes with my paddle. then started chilling immediately

1.015-1.016 FG - tasted damn good out of fermenter

added 1/4 tsp gelatin - splashed beer slightly pouring it in

catbed on 10 psi


Beer was not crystal clear - a bit hazy but not crazy.

Tasted good but nto great. I would guess overly sweet from too much crystal and not enough bitterness? Still drank it like creamed corn but could be improved upon.

maybe halfway through keg and now I think this beer is pretty fucking good. Like damn.

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  • Last Updated: 2019-07-04 00:21 UTC