Balter XPA Clone 2nd Batch (20) - Beer Recipe - Brewer's Friend

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Balter XPA Clone 2nd Batch (20)

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tassie Pete
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Sunday August 4th 2019
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.80 kg New Zealand - American Ale Malt3.8 kg American Ale Malt 37.3 5.28 76%
0.80 kg New Zealand - Wheat Malt0.8 kg Wheat Malt 35.4 4.19 16%
0.20 kg United Kingdom - Cara Malt0.2 kg Cara Malt 35 45.2 4%
0.20 kg German - Carapils0.2 kg Carapils 35 1.97 4%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 12.9 Boil 60 min 23.13 15%
12 g Centennial12 g Centennial Hops Pellet 10.2 Boil 10 min 5.31 12%
12 g Citra12 g Citra Hops Pellet 1.9 Boil 10 min 0.99 12%
12 g Centennial12 g Centennial Hops Pellet 10.2 Boil 0 min 12%
12 g Amarillo12 g Amarillo Hops Pellet 9.2 Boil 0 min 12%
10 g Citra10 g Citra Hops Pellet 12.9 Dry Hop 0 days 10%
10 g Centennial10 g Centennial Hops Pellet 10.2 Dry Hop 0 days 10%
17 g Amarillo17 g Amarillo Hops Pellet 9.2 Dry Hop 0 days 17%
100 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 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
18 L Strike -- 65 °C 60 min
16 L Sparge -- 74 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.9 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

-Mash out at 74c from about ten minutes before sparging.

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  • Public: Yup, Shared
  • Last Updated: 2019-08-19 09:39 UTC