Ancestry DNA Profile Ale - Beer Recipe - Brewer's Friend

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Ancestry DNA Profile Ale

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: KTD
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Friday June 7th 2019
1.049
1.010
5.2%
22.7
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Ireland - Ale Malt5 lb Ale Malt 37 3 51.5%
5 oz German - Floor-Malted Bohemian Pilsner Dk5 oz Floor-Malted Bohemian Pilsner Dk 38 6.5 3.2%
0.80 lb Belgian Candi Sugar - Clear/Blond (0L)0.8 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.2%
0.60 lb Raisins (dried)0.6 lb Raisins (dried) - (late boil kettle addition) 29.25 0 6.2%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 10.3%
1 lb Viking - Wheat 1 lb Wheat 38 2.5 10.3%
1 lb Finland - Dark Ale1 lb Dark Ale 35 14 10.3%
9.71 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz slovenia celeia2 oz slovenia celeia Hops Pellet 2.8 Boil 60 min 22.65 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz yarrow Herb Boil 45 min.
0.25 oz wormwood Herb Mash 10 min.
0.40 oz mugwort Herb Mash 10 min.
0.50 g yarrow Herb Mash 5 min.
0.40 oz mugwort Water Agt Mash 5 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.2 12.8  
Mash volume with grains (equipment estimates 3.58 g | 14.3 qt) 3.78 15.1  
Grain absorption losses -0.91 -3.7  
Remaining sparge water volume (equipment estimates 4.64 g | 18.5 qt) 4.65 18.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume 6.75 27  
Volume increase from sugar/extract (late additions) 0.14 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Going into fermentor 5.5 22  
Total: 7.85 31.4
Equipment Profile Used: System Default
 
Notes

Using my ancestry dna profile and picked out indigenous ingredients from each location using exact percentages of dna from that country/territory. Heavily Irish.

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  • Last Updated: 2019-12-26 18:51 UTC