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BYO APA

160 calories 17.2 g 330 ml
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Beer Stats
Method: Extract
Style: English IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 96.2 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.012 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Friday November 1st 2019
1.052
1.014
5.1%
31.0
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.45 kg New Zealand - American Ale Malt5.45 kg American Ale Malt 37.3 2.54 91.9%
0.18 kg New Zealand - Light Crystal Malt0.18 kg Light Crystal Malt 35.4 31.98 3%
0.30 kg New Zealand - Toffee Malt0.3 kg Toffee Malt 38.8 5.33 5.1%
5.93 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24.21 g Centennial24.21 g Centennial Hops Pellet 10 Boil 60 min 28.07 18.2%
18.16 g Cascade18.16 g Cascade Hops Pellet 7 Boil 5 min 2.94 13.6%
36.32 g Cascade36.32 g Cascade Hops Pellet 7 Boil 0 min 27.3%
54.47 g Centennial54.47 g Centennial Hops Pellet 10 Dry Hop 0 days 40.9%
133.16 g / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 35 L) 32.9
Mash volume with grains (equipment estimates 35 L) 36.8
Grain absorption losses (steeping) -5.9
Pre boil volume (equipment estimates 29.1 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 23 L) 96.2
Going into fermentor (equipment estimates 96.2 L) 23
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: 32.9  
Equipment Profile Used: System Default
 
Notes

https://byo.com/article/american-pale-ale-style-profile/

Mill grains and dough-in using RO water until a medium thickness mash is achieved. Treat mash with 1 tsp calcium chloride. Hold mash at 152 °F (67 °C) until conversion is complete. Sparge slowly with 170 °F (77 °C) RO water treated with 2 tsp phosphoric acid, collecting 6 gallons (22.7 L). Bring wort to a boil.

After the hot break, add the first charge of bittering hops. Boil for 60 additional minutes, adding the other hops per the hopping schedule. Allow the wort to rest for 5 minutes, then chill rapidly to 65 °F (18 °C). Rack to fermenter, leaving break material behind. Oxygenate, pitch the yeast, and ferment at 68 °F (20 °C). Fermentation should be done in less than a week, but don’t rush it.

After the yeast has mostly settled, prepare a secondary fermenter (carboy). Blow in some CO2 to displace any oxygen, add the dry hops and rack the fermented beer on top of the dry hops, minimizing splashing. Leave the beer in contact with the hops for a week.

Rack to a keg and force carbonate, or rack to a bottling bucket, add priming sugar and bottle. Target a carbonation level of 2 to 2.5 volumes.

Variation: Add 0.5 lb (0.45 kg) Orange Blossom honey in the last 15 min of the boil.

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  • Last Updated: 2019-11-01 20:34 UTC