Mas Agave Clone Experiment - Beer Recipe - Brewer's Friend

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Mas Agave Clone Experiment

304 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Post Boil Size: 1.1 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 304 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Saturday February 15th 2020
1.092
1.016
10.1%
18.1
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 46.2%
1.50 lb American - Pilsner1.5 lb Pilsner 37 1.8 46.2%
0.25 lb Agave Nectar0.25 lb Agave Nectar - (late boil kettle addition) 35 2 7.7%
3.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Magnum2 g Magnum Hops Pellet 15 Boil 60 min 18.08 100%
2 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.75 g Table Salt Water Agt Boil 5 min.
0.35 tbsp Lactic acid Water Agt Mash 1 hr.
0.25 tsp Irish Moss Fining Boil 20 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
3 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.30 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 29 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.4 oz       Temp: 68 °F       CO2 Level: 3.5 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
1 gal Strike 163 °F 150 °F 60 min
0.5 gal Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.13 4.5  
Mash volume with grains 1.37 5.5  
Grain absorption losses -0.38 -1.5  
Remaining sparge water volume (equipment estimates 1.98 g | 7.9 qt) 1 4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.48 g | 9.9 qt) 1.5 6  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume (equipment estimates 1 g | 4 qt) 1.1 4.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.1 g | 4.4 qt) 1 4  
Total: 2.13 8.5
Equipment Profile Used: System Default
 
Notes

1/2 to 1 Goodbelly mango shot for kettle sour.
Lactic acid target pH is 4.5. Maybe start with 0.25 tbsp and test with a pH meter.
For kettle sour, taste after 24 hours for desired sourness.
Check nutrient recomendations on package before adding.
Add lime peel towards end of boil.
Add tequila and lime zest tincture to secondary.

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  • Last Updated: 2020-03-01 22:07 UTC