Pussy Beer Summer Ale - Beer Recipe - Brewer's Friend

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Pussy Beer Summer Ale

179 calories 19.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday December 6th 2013
1.054
1.015
5.1%
16.4
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Extra Light6 lb Liquid Malt Extract - Extra Light 37 2.5 70.6%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 11.8%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 11.8%
0.50 lb Maltodextrin0.5 lb Maltodextrin 39 0 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 16.4 50%
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Aroma 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Crushed Coriander Seeds Flavor Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal mash -- -- 152 °F 60 min
0.5 gal Sparge grains into wort, boil, add malts, boil, begin hop schedule..be sure to have 3.5 gallon boil volume. Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.79 g | 27.2 qt) 3.21 12.9  
Mash volume with grains (equipment estimates 6.79 g | 27.2 qt) 3.37 13.5  
Grain absorption losses (steeping) -0.25 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.54 2.1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.21 12.9
Equipment Profile Used: System Default
 
Notes

Primary fermentation at 68-70 degrees for up to one week.
Rack to secondary, 40 degrees for 10 days, add gelatin for 3 days prior to bottling.
Rack into bottling bucket and bottle, or keg and pressurize to 2.3 vols.
This beer will be crystal clear, nice head retention and mouthfeel, and just a nice hot weather beer.

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  • Last Updated: 2014-07-10 15:02 UTC