Australian Sparkling Ale - Beer Recipe - Brewer's Friend

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Australian Sparkling Ale

179 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Zymurgy
Rating:
3.00 (1 Review)

Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/now-thats-a-knife-australian-sparking-ale/
Created: Monday May 27th 2019
1.055
1.009
6.0%
43.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 60.9%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 26.1%
1 lb Briess - Wheat Malt, White1 lb Wheat Malt, White 39.1 2.5 8.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Dr. Rudi0.25 oz Dr. Rudi Hops Pellet 11 Boil 60 min 9.03 9.1%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 5 min 3.6 18.2%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 0 min 14.33 36.4%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool 0 min 16.28 36.4%
2.75 oz / $ 0.00
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Strike -- 148 °F 45 min
Strike -- 165 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.01 g | 16 qt) 2.91 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.83 23.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.75 23  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

Pale British Beer

Single-infusion mash at 148° F for 45 minutes, then slowly ramp to 165° F for 15 minutes.

Conduct a 60 minute boil and a 15 minute post-boil whirlpool.

Pitch yeast at 64° F then set temperature control to 67° F for 10 days. Diacetyl rest at 70° F for 2 days before crashing. Carbonated to 4.0 volumes CO2. Typically this style is bottle conditioned. Because it was carbonated and kegged with CO2, we added wheat to mimic the turbidity normally caused when the bottle is roused before serving.

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  • Last Updated: 2019-06-28 21:59 UTC