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Phuket Ale

Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)

Created: Sunday September 10th 2017

Original Gravity:

1.067

Final Gravity:

1.012

ABV (standard):

7.3%

IBU (tinseth):

57.0

SRM (morey):

7.6

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	63.5%
1 lb	American - Munich - Dark 20L1 lb Munich - Dark 20L	33	20	6.3%
1 lb	American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L	35	20	6.3%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	6.3%
1 lb	Flaked Rye1 lb Flaked Rye	36	2.8	6.3%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	6.3%
0.50 lb	Honey0.5 lb Honey	42	2	3.2%
0.25 lb	Brown Sugar0.25 lb Brown Sugar	45	15	1.6%
15.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Columbus1 oz Columbus Hops	Leaf/Whole	15	Boil	60 min	39.33	50%
0.50 oz	Galena0.5 oz Galena Hops	Pellet	13	Boil	30 min	14.41	25%
0.50 oz	Sonnet0.5 oz Sonnet Hops	Pellet	4.5	Boil	15 min	3.22	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Columbus (Leaf/Whole)	39.33	50%
0.50 oz	Galena (Pellet)	14.41	25%
0.50 oz	Sonnet (Pellet)	3.22	25%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28 qt	Mash	Infusion	--	152 °F	60 min
8 qt	Rinse grains	Fly Sparge	--	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
7 tbsp	Lemongrass	Spice	Boil	15 min.
7 tbsp	Galangal	Spice	Boil	15 min.
0.25 tsp	calcium chloride	Water Agt	Mash	--
0.13 tsp	calcium sulfate	Water Agt	Mash	--
0.13 tsp	magnesium sulfate	Water Agt	Mash	--
7 each	Kaffir Lime Leaves	Spice	Boil	15 min.
7 each	Thai Chili Peppers	Spice	Boil	15 min.
1 tbsp	Superferment	Other	Boil	15 min.
0.50 each	Whirflock	Fining	Boil	15 min.

Yeast

Danstar - Belle Saison Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	63 - 75 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 403 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: your choice 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
Brew salts added to mash and sparge water.
Mash Chemistry and Brewing Water Calculator

Notes

The yeast that I actually used was Danstar Abbaye Ale yeast, which was not listed on drop down menu. Also, I used real palm sugar instead of brown sugar as this was not listed on the drop down menu. I will ferment 2 weeks in primary and two weeks in secondary. Boiled and cooled honey solution will be added to secondary. Secondary fementation will also go for two weeks. This is a specialty Thai style ale that I created to experiment with these Thai spices. I'm hoping for good results.

Last Updated and Sharing

631

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Brews

Public: Yup, Shared
Last Updated: 2017-10-17 00:32 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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