Mesopelagic - Beer Recipe - Brewer's Friend

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Mesopelagic

201 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Happenstance Brewing Company
Calories: 201 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Monday January 6th 2014
1.060
1.019
5.4%
36.8
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 56.3%
2 lb American - Midnight Wheat Malt2 lb Midnight Wheat Malt 33 550 12.5%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 6.3%
1 lb German - Carafa III1 lb Carafa III 32 535 6.3%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 6.3%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 6.3%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.1%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 11 Boil 5 min 12.98 22.2%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Boil 5 min 14.76 22.2%
1 oz Columbus1 oz Columbus Hops Pellet 15.4 Boil 5 min 9.09 11.1%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 22.2%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 11.1%
1 oz Columbus1 oz Columbus Hops Pellet 15.4 Dry Hop 3 days 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Rice Hulls Other Mash 1 hr.
1 each Whirlfloc Fining Boil 5 min.
3 tsp Gypsum Water Agt Mash 90 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 363 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 3.0oz, 21 days      
 
Target Water Profile
Philadelphia - Queen Lane Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 9 24 62 21 67
0.75 Campden Tablets for 15 gallons of starter water.
Gypsum added to brew water for additional calcium and for hoppy goodness (SO4).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Sacch Rest @ 152F Temperature -- 152 °F 60 min
9 qt Vorlauf, Batch Sparge Sparge -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7 28  
Mash volume with grains 8.28 33.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.19 g | 16.8 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.94 g | 35.8 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

"The mesopelagic (Greek μέσον, middle) (also known as the middle pelagic or twilight zone) is that part of the pelagic zone that extends from a depth of 200 to 1000 metres (~660 to 3300 feet)[1] below the ocean surface. It lies between the photic epipelagic above and the aphotic bathypelagic below, where there is no light at all."

Sacch rest at 152F for 60 min. Stir in the rice huls prior to washing/sparging; the rice hulls will provide additional structure for the bed that you need to get the goodness washed into the kettle. Boil. Kill the flame, add the 0 mon hops, swirl cover and let sit for a 60 min hop stand. Aerate, pitch and set to 68F for 12 to 17 days. Cold crash for 2 days to 37F and then bring back to 68F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 68F.

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  • Last Updated: 2014-01-14 19:25 UTC