Left-Over Aged Hop APA - Beer Recipe - Brewer's Friend

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Left-Over Aged Hop APA

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 75 liters
Post Boil Size: 65 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 82% (brew house)
Source: JaBaHerms
No Chill: 30 minute extended hop boil time
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Sunday October 6th 2019
1.046
1.010
4.7%
36.6
5.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg United Kingdom - Maris Otter Pale Malt2.4 kg Maris Otter Pale Malt 38 3.75 24%
2.40 kg German - Pale Ale2.4 kg Pale Ale 39 2.3 24%
1.50 kg United Kingdom - Golden Naked Oats1.5 kg Golden Naked Oats 33 10 15%
1.50 kg German - Carapils1.5 kg Carapils 35 1.3 15%
1.50 kg United Kingdom - Wheat1.5 kg Wheat 37 2 15%
0.50 kg Canadian - Honey Malt0.5 kg Honey Malt 37 25 5%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 2%
10 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Leaf/Whole 15.2 First Wort 30 min 17.01 5.1%
125 g Left-Over Hops125 g Left-Over Hops Hops Pellet 10 Whirlpool at 95 °C 45 min 11.36 31.6%
125 g Left-Over Hops125 g Left-Over Hops Hops Pellet 10 Whirlpool at 85 °C 30 min 8.18 31.6%
125 g Left-Over Hops125 g Left-Over Hops Hops Pellet 10 Dry Hop at 14 °C 5 days 31.6%
395 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 g Baking Soda Water Agt Mash 1 hr.
12.44 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.47 g Epsom Salt Water Agt Mash 1 hr.
1.56 g Gypsum Water Agt Mash 1 hr.
3.22 g Baking Soda Water Agt Sparge 1 hr.
22.80 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
10.05 g Epsom Salt Water Agt Sparge 1 hr.
2.84 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 314 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.45 bar       Temp: 1.5 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 18 16 200 100 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Alpha Strike 75 °C 71 °C 90 min
Mash Out Temperature 71 °C 78 °C 30 min
55 L Sparge Fly Sparge 78 °C 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 63.48 L. Suggest reducing initial water volume to 45.4 L and adding 18.08 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 44.4 L) 55.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 63.5 L) 75
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 56.3 L) 65
Hops absorption losses (whirlpool, hop stand) -1.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 63.8 L) 55
Total: 85.9  
Equipment Profile Used: System Default
 
Notes

Left-over hops have been aged up to 7 months as opened packs stored at 1C and then opened to air at 17C for 10 days for brew day and 17 days for dry hop. Left-over hops include:

  1. Ahtanum 25g (1 week)
  2. Amarillo 75g (1 week)
  3. Cascade 25g (1 week)
  4. Chinook 40g (1 week)
  5. Nelson Sauvin 25g (2 weeks)
  6. Columbus 50g (16 weeks)
  7. Simcoe 60g (16 weeks)
  8. Citra 50g (4 weeks)
  9. Summit (30 weeks)
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  • Last Updated: 2019-10-14 11:51 UTC