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CDQ Lab Session Spiced Ale

Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 75 min
Batch Size: 90 liters (ending kettle volume)
Pre Boil Size: 100 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Matheus Marassi
No Chill: 30 minute extended hop boil time
Calories: 142 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)

Created: Friday August 28th 2015

Original Gravity:

1.047

Final Gravity:

1.007

ABV (standard):

5.3%

IBU (tinseth):

28.1

SRM (morey):

6.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 kg	German - Pilsner10 kg Pilsner	38	1.6	54.1%
1 kg	American - Caramel / Crystal 40L1 kg Caramel / Crystal 40L	34	40	5.4%
5 kg	American - Pale Ale5 kg Pale Ale	37	3.5	27%
0.50 kg	German - CaraRed0.5 kg CaraRed	34	20	2.7%
2 kg	Belgian Candi Sugar - Clear/Blond (0L)	38	0	10.8%
18.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Magnum50 g Magnum Hops	Pellet	15	Boil	60 min	24.24	50%
50 g	Cascade50 g Cascade Hops	Pellet	7	Whirlpool at 65 °C	15 min	3.89	50%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Magnum (Pellet) 50 g Magnum (Pellet) Hops	24.24	50%
50 g	Cascade (Pellet) 50 g Cascade (Pellet) Hops	3.89	50%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
45 L	Beta amilase - ADD 2kg de abóbora assada e picada em cubos pequenos.	Temperature	--	63 °C	10 min
	Alfa amilase	Temperature	--	65 °C	40 min
	Alfa amilase 2	Temperature	--	68 °C	40 min
60 L	Mash out	Sparge	--	78 °C	10 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 kg	Abóbora	Spice	Mash	100 min.
60 g	sementes de coentro	Spice	Boil	15 min.
20 g	Noz moscada	Spice	Boil	15 min.
20 g	Pimenta da Jamaica	Spice	Boil	15 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 788 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

******** 1° FERMENTAÇÃO *******

8 dias de fermentação entre 19°C/22°C + 2 dias em 24°C. Total 10 dias.
******** MATURAÇÃO *******
Maturação 14 dias entre 2°C e 5°C,
******** ENVASE *******
6 gramas/litro.