N/A athletic extract - Beer Recipe - Brewer's Friend

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N/A athletic extract

25 calories 3.2 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 15 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Post Boil Size: 1.25 gallons
Pre Boil Gravity: 1.007 (recipe based estimate)
Post Boil Gravity: 1.008 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 25 calories (Per 12oz)
Carbs: 3.2 g (Per 12oz)
Created: Monday November 11th 2019
1.008
1.003
0.7%
75.3
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 oz Dry Malt Extract - Extra Light2 oz Dry Malt Extract - Extra Light 42 2.5 33.3%
2 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
4 oz Aromatic Malt4 oz Aromatic Malt 35 20 66.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Crystal0.7 oz Crystal Hops Pellet 5 Boil 30 min 75.28 100%
0.70 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
60%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 3 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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 Gallons  Quarts
Heat water added to kettle (equipment estimates 1.42 g | 5.7 qt) 1.52 6.1  
Mash volume with grains (equipment estimates 1.42 g | 5.7 qt) 1.54 6.2  
Grain absorption losses (steeping) -0.03 -0.1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 1.4 g | 5.6 qt) 1.5 6  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 1 g | 4 qt) 1.25 5  
Going into fermentor (equipment estimates 1.25 g | 5 qt) 1 4  
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: 1.52 6.1
Equipment Profile Used: System Default
 
Notes

===================================
update 1/2/2020

updated to 1.003 measured FG.

tasting notes :
https://www.instagram.com/p/B61_8V8Jw01/

===================================
update 12/4/2019.
brewing tonight. Consider dry hopping half the batch?
also got response from Kris at Stone. he suggests using something called "maltose negative yeast" which apparently has been used for NA beers. I'm not immediately seeing anywhere I can acquire this stuff. Possibly if I dont get any fermentation action I could consider adding some wine or champagne yeast.

some yeast strains detailed here.
https://www.whitelabs.com/news/non-alcoholic-or-low-alcohol-beer-production
===================================
update 11/11/19
copied recipe from the all grain version. this extract version should be able to cook up start to finish in an hour or less on the stove. hoping to see whether this is feasible or not. currently we are at 0.82% abv which is a little high, but we're really using minimal ingredients here. the thought is to give it some base malt to ferment but get most the flavor from a heavy crystal malt addition.

the OG is so super low. im buying a FG hydrometer so i can try to take accurate readings. im worried i wont be able to tell any change in gravity before/after fermentation.

it is possible that we could do this all grain and purposely mash in such a way that the wort is not so fermentable, that way we could use more malt (flavor) without contributing too much more alcohol. work in progress. there is also the boil off idea...
==============================================
original notes from all grain recipe formulation :
https://www.brewersfriend.com/homebrew/recipe/view/901616/n-a-beer-athletic-style
thought from talking to athletic rep at GABF. will just mash enough 2 row to get to 0.5%. then add crushed specialty malt to the pot as the wort heats up - shouldnt get any diastatic points from doing it this way (but we should be able to detect if it added any fermentables by the OG/FG). simple 30 minute boil with cascade hops should make a really low abv pale ale.

TODO : analyze appropriate BU/GU ratio, and IBU for pale ale.

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  • Last Updated: 2021-01-04 22:19 UTC