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Doors Closing

Method: Partial Mash
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)

Created: Thursday December 26th 2024

Original Gravity:

1.059

Final Gravity:

1.015

ABV (standard):

5.7%

IBU (tinseth):

110.1

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.15 lb	Crisp Malting - No.19 Floor Malt Maris Otter3.15 lb No.19 Floor Malt Maris Otter	37	3	53.4%
2.75 lb	Briess - DME Pilsen Light2.75 lb DME Pilsen Light	43	2	46.6%
5.90 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Cascade2 oz Cascade Hops	Leaf/Whole	7	Boil	45 min	79.86	50%
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	7	Boil	15 min	21.58	25%
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	7	Boil	5 min	8.67	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Cascade (Leaf/Whole)		110.11	100%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal		Steeping	156 °F	152 °F	60 min
0.5 gal	rinse	Sparge	170 °F	170 °F	--
1.25 gal		Top Off	212 °F	212 °F	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	10 min.
0.50 tsp	Yeast Nutrient		Other	Boil	10 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:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 58 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.0 oz Temp: 68 °F CO₂ Level: 2.6 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

Make starter 2 days prior using 1000mL spring water, 1/2 tsp yeast nutrient, and 4oz DME, boiled for 12 mins. Chill, and pitch yeast and aerate using stir plate.

On brew day, crush unmilled grains using kitchenaid grinder attachment set at ???. Place in grain bag and mash at 152F for 60 mins.
Place bag in strainer, rinse with 0.5 gal of 170F sparge water, then top off to 4.25 gals using boiling water.

Boil 75 mins, adding hops and extras per schedule.

Chill to 70F and add to 3 gal carboy (add yeast first). Aerate, and use blowoff tube for ~2 days, then switch to airlock. Ferment at least 14 days at 65-70F.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-12-29 16:40 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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