pebbles and bam bam - Beer Recipe - Brewer's Friend

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pebbles and bam bam

199 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday January 14th 2020
1.060
1.016
5.7%
54.9
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Briess - Pilsen Malt 2-Row19 lb Pilsen Malt 2-Row 37 1.2 61.3%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 12.9%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 9.7%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 12.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 3.2%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Lemondrop2 oz Lemondrop Hops Pellet 6 Hopback at 170 °F 0 min 6.66 22.2%
2 oz Citra2 oz Citra Hops Pellet 11 Boil at 207 °F 60 min 29.97 22.2%
3 oz Citra3 oz Citra Hops Pellet 11 Hopback at 170 °F 0 min 18.31 33.3%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Dry Hop at 68 °F 3 days 11.1%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 68 °F 3 days 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Fruity pebbles Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A18 Joystick
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium High
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 264 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 264 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.87 psi       Temp: 68 °F       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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 gal Vorlauf 168 °F 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.08 gal (60.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.08 gal (12.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.32 gal (85.28 qt). Suggest reducing initial strike volume to 9.6 gal (38.4 qt) and adding 9.32 gal (37.28 qt) sparge/top-off. 18.92 75.7  
Strike water volume (equipment estimates 19 g | 76 qt) 18.92 75.7  
Mash volume with grains (equipment estimates 21.4 g | 85.6 qt) 21.32 85.3  
Grain absorption losses -3.75 -15  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 15.08 g | 60.3 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 13.5 54  
Hops absorption losses (hopback) -0.19 -0.8  
Top off amount 0.19 0.8  
Volume into fermentor 13.5 54  
Total: 18.92 75.7
Equipment Profile Used: System Default
 
Notes

Mash at 160F for 60 mins. Mashing at a higher temp in order to increase beta amylase activity, which should boost the amount of unfermentable sugar, giving the beer more sweetness and body.

Boiling / Hops

  • Boil for 60 min and add the following hops

    . Citra (2 oz) at 60 min (the start of the boil)

    . Citra (3 oz) & Lemon Drop (2 oz) hopstand after completing the boil and cooling the wort below 170F.

    . Add the Lactose during the 60 min boil. You can also obtain the same result by adding to the primary fermenter if you want.

    After doing the hopstand for about 20 min, chill the wort down to 68F then add to your fermenter. Dry hop with an additional oz of citra and lemon drop 3 days before kegging or bottling.

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  • Last Updated: 2020-01-15 23:30 UTC