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Hot Saaz

Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)

Created: Tuesday February 9th 2016

Original Gravity:

1.059

Final Gravity:

1.011

ABV (standard):

6.2%

IBU (tinseth):

22.2

SRM (morey):

8.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8 lb	Liquid Malt Extract - Extra Light8 lb Liquid Malt Extract - Extra Light		37	2.5	84.2%
8 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
8 oz	American - Caramel / Crystal 15L8 oz Caramel / Crystal 15L	35	15	5.3%
16 oz	German - CaraMunich I16 oz CaraMunich I	34	39	10.5%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops	Pellet	2.6	Boil	60 min	9.02	25%
1 oz	Saaz1 oz Saaz Hops	Pellet	2.6	Boil	30 min	6.94	25%
1 oz	Saaz1 oz Saaz Hops	Pellet	2.6	Boil	15 min	4.48	25%
1 oz	Saaz1 oz Saaz Hops	Pellet	2.6	Boil	5 min	1.8	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Saaz (Pellet) 3.9999999908503 oz Saaz (Pellet) Hops		22.24	100%
4 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	15 min.
0.50 tsp	yeast nurtrient	Other	Boil	15 min.
1 tsp	gypsum	Water Agt	Boil	1 hr.
4 oz	jalapeno infusion	Flavor	Bottling	1 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 227 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: corn sugar Amount: 5oz

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Use DI water with 1 tsp of Gypsum

Notes

Steep at 155
Two weeks before bottling start the infusion of Pablano, chipotle, and Jalapeno peppers, without seeds, in about 5 oz of cheap vodka.
After two weeks strain the infusion through coffee filters to remove the trub.
Add the infusion to the bottling bucket along with the sugar before bottling.
Transfer to secondary after one week or ten days then after a week in secondary cold crash the beer for two weeks.

Before bottling add 1/2 pack of us-05 to the bottling bucket to ensure carbonation.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-05-16 16:47 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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