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Bigfoots Ale

Method: Extract
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Bronzeback60
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)

Created: Sunday November 8th 2015

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.4%

IBU (tinseth):

20.2

SRM (morey):

11.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	Liquid Malt Extract - Wheat5.5 lb Liquid Malt Extract - Wheat	35	3	66.7%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	46	0.5	12.1%
1 lb	Honey1 lb Honey	42	2	12.1%
7.50 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	Cost	PPG	°L	Bill %
0.75 lb	American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L		33	120	9.1%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Styrian Goldings1.25 oz Styrian Goldings Hops	Pellet	5.5	Boil	60 min	15.66	55.6%
0.50 oz	Saaz0.5 oz Saaz Hops	Leaf/Whole	3.5	Boil	30 min	2.78	22.2%
0.50 oz	Saaz0.5 oz Saaz Hops	Leaf/Whole	3.5	Boil	15 min	1.8	22.2%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Styrian Goldings (Pellet)	15.66	55.6%
1 oz	Saaz (Leaf/Whole)	4.58	44.4%
2.25 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 lb	Raspberries		Flavor	Boil	15 min.

Yeast

White Labs - Trappist Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-Low
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Use Twin Creek water Boiled to remove any contaminants prior to using

Notes

Add 2 tsp of Irish Moss at 10 minute before end of boil
Add wort chiller to the kettle at 10 minute before end of boil
When the boil is complete cool down wort to 65-75 ºF If extract ½ boil then cool to 100º and fill fermenter to 5 gallon mark with cold water.
Check temp and pitch yeast when 65-75 ºF.

Boil 3/4 cup of corn sugar (4 oz by weight), or 2/3 cup of white sugar
or 1 and 1/4 cup dry malt extract in 2 cups of water and let it cool.
Add to bottom of bottling bucket then rack ale on top
Bottle as usual

Last Updated and Sharing

771

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Public: Yup, Shared
Last Updated: 2015-11-08 15:18 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

Discussion about this recipe:

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Indydaveccc • 01/22/2019 at 12:49am
Hi Bronzback, Can you please clarify. Are you adding fresh berries to the bottom of the bottling bucket

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