19th Hole - Beer Recipe - Brewer's Friend

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19th Hole

136 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.9 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 136 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Saturday March 28th 2020
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1.042
1.007
4.5%
31.2
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb US - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 60%
1 lb American - White Wheat1 lb White Wheat 40 2.8 8%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 4%
3 lb Mango3 lb Mango - (late fermenter addition) 4.95 0 24%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 60 min 19.2 20%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 10 min 11.97 40%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 0 min 40%
2.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.8 15.2  
Mash volume with grains 4.56 18.2  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 5.14 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.9 27.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.9 g | 27.6 qt) 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Add 3 lbs Mango Puree in secondary

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  • Last Updated: 2021-04-13 16:58 UTC