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Question6_Paulette

Method: BIAB
Style: American Brown Ale
Boil Time: 45 min
Batch Size: 2.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.4 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 83%
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)

Created: Thursday March 18th 2021

Original Gravity:

1.048

Final Gravity:

1.011

ABV (alternate):

4.8%

IBU (tinseth):

29.2

SRM (morey):

7.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.09 lb	US - Pale 2-Row4.09 lb Pale 2-Row	37	1.8	91.1%
0.20 lb	American - Caramel / Crystal 40L0.2 lb Caramel / Crystal 40L	34	40	4.5%
0.10 lb	United Kingdom - Crystal 60L0.1 lb Crystal 60L	34	60	2.2%
0.10 lb	American - Victory0.1 lb Victory	34	28	2.2%
4.49 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.20 oz	Horizon0.2 oz Horizon Hops	Pellet	12.5	Boil	45 min	17.9	15%
0.41 oz	Hop Union - Amarillo0.41 oz Amarillo Hops	Pellet	7.1	Boil	15 min	11.27	30.8%
0.72 oz	Hop Union - Amarillo0.72 oz Amarillo Hops	Pellet	7.1	Boil	0 min		54.1%
1.33 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.20 oz	Horizon (Pellet)	17.9	15%
1.13 oz	Hop Union - Amarillo (Pellet)	11.27	84.9%
1.33 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.5 gal		Strike	159 °F	152 °F	45 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	Irish Moss		Fining	Boil	10 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 36 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 27.96 psi Temp: 68 °F CO₂ Level: 2.52 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

Notes

6A) What predicted values change for the beer and to what value(s)?

The original gravity, ABV, IBU, and SRM changed noticeably. The original gravity decreased by 0.002 to 1.048. The final gravity was the one that changed the least by 0.001 to 1.011. ABV decreased by 0.14 to 4.84%. The IBU increased by 0.41 to 29.17. And finally, the SRM had a major change with a decrease of 13.79 to 7.6.

6B) Describe what changed about the sensory aspects of the beer.

Since the ABV decreased, there is less alcohol in the beer without the chocolate fermentable. The bitterness of the beer increased making the beer hoppier. However, the major change was the color of the beer. It went from a darker golden/red color to a light golden color.

Last Updated and Sharing

236

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Brews

Public: Yup, Shared
Last Updated: 2021-04-30 22:02 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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