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Leap of Faith Ale

Method: BIAB
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)

Created: Sunday May 25th 2014

Original Gravity:

1.068

Final Gravity:

1.019

ABV (standard):

6.5%

IBU (tinseth):

56.1

SRM (morey):

10.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	68.4%
2 lb	American - Pale 6-Row2 lb Pale 6-Row	35	1.8	13.7%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	6.8%
8 oz	Brown Sugar8 oz Brown Sugar	45	15	3.4%
8 oz	Flaked Wheat8 oz Flaked Wheat	34	2	3.4%
4 oz	American - Victory4 oz Victory	34	28	1.7%
4 oz	German - Melanoidin4 oz Melanoidin	37	25	1.7%
2 oz	American - Blackprinz2 oz Blackprinz	36	500	0.9%
234 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Columbus1 oz Columbus Hops	Pellet	15	Boil	60 min	47.16	50%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	30 min	5.44	25%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	15 min	3.51	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Columbus (Pellet)	47.16	50%
1 oz	Willamette (Pellet)	8.95	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28 qt	infusion mash	Infusion	--	152 °F	60 min
8 qt	rinsing grain bag	Fly Sparge	--	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	calcium chloride	Water Agt	Mash	--
0.25 tsp	gypsum	Water Agt	Mash	--
0.25 tsp	epsom salt	Water Agt	Mash	--
1 each	whirfloc	Fining	Boil	15 min.
5 tsp	superferment	Other	Boil	15 min.

Yeast

White Labs - California Ale V Yeast WLP051

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Med-High
Optimum Temp:	66 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 377 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Brewing salts are added to mash and sparge water.
Mash Chemistry and Brewing Water Calculator

Notes

This is my first attempt with a harvested liquid yeast. I've always used Nottingham dry yeast in the past and decided to go with this WLP051 which I purchased for my last batch of an American IPA that I just brewed.
Brown sugar syrup will be added on day three of primary fermentation. I will bottle about one gallon of this after a two week primary fermentation. I will then rack to secondary for another two weeks and then cold crash in fridge for 4 days. I will add gelatin and chill for another 4-5 days and then rack to a keg.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2014-05-25 17:13 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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