Alchorexia - 95cal, 3g carb hoppy ale - Beer Recipe - Brewer's Friend

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Alchorexia - 95cal, 3g carb hoppy ale

93 calories 3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 93 calories (Per 12oz)
Carbs: 3 g (Per 12oz)
Created: Thursday December 5th 2019
1.030
0.998
4.2%
21.6
2.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Viking - Pilsner Malt5 lb Pilsner Malt 37 1.9 83.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 16.7%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - Magnum0.25 oz Magnum Hops Pellet 14.5 Boil 15 min 7.9 3%
2 oz Yakima Valley Hops - NZ Nelson Sauvin2 oz NZ Nelson Sauvin Hops Pellet 10.6 Whirlpool at 170 °F 15 min 8.37 24.2%
2 oz Yakima Valley Hops - NZ Motueka2 oz NZ Motueka Hops Pellet 6.7 Whirlpool at 170 °F 15 min 5.29 24.2%
2 oz Yakima Valley Hops - NZ Nelson Sauvin2 oz NZ Nelson Sauvin Hops Pellet 10.6 Dry Hop 5 days 24.2%
2 oz Yakima Valley Hops - NZ Motueka2 oz NZ Motueka Hops Pellet 6.7 Dry Hop 5 days 24.2%
8.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
10 ml White Labs - Ultra-Ferm WLN4100 Fining Primary 10 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
105%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30.78 psi       Temp: 68 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85.9 0 18.9 121.8 80.4 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal full volume biab Strike 150 °F 150 °F --
7.5 qt Mash Steeping -- 146 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.76 g | 35 qt) 8 32  
Mash volume with grains (equipment estimates 9.24 g | 37 qt) 8.48 33.9  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.76 g | 31 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Volume into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

7.5 gal Riverside CA water w/ 3g gypsum, 4g cal chloride,1g table salt and 1 campden tablet.
146-148F mash temp, 60-90min until fully converted.
Target 5.2 mash ph, add lactic acid accordingly.
Boil 60min.
Add hops, yeast nutrient and whirlfloc.
Chill to 70F.
Transfer, oxygenate for 1min, pitch yeast and Ultraferm.
Add dry hops at peak fermentation in standard FV or
3 days before packaging if you can minimize oxygen.
Ferment at 65-68f 7days.
Diacetyl rest 2 days at 70f.
Once D test is passed, close transfer to keg.
Closed transfer gelatin to chilled keg, allow 2 days to clear
Optional; backsweeten with monk fruit extract to taste.
Carbonate high at 2.7 vols

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  • Last Updated: 2020-03-06 05:35 UTC