Kona LemonWave Golden Ale (5 gal) Beer Recipe | BIAB American Amber Ale | Brewer's Friend

Kona LemonWave Golden Ale (5 gal)

173 calories 14.9 g 12 oz
Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JCInsaniac
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Saturday March 28th 2020
1.053
1.009
5.7%
24.4
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 83.3%
1.50 lb American - Caramel / Crystal 20L1.5 lb Caramel / Crystal 20L 35 20 16.7%
9 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Galaxy0.4 oz Galaxy Hops Pellet 14.25 Boil 60 min 21.91 26.7%
0.55 oz Lemondrop0.55 oz Lemondrop Hops Pellet 6 Boil 5 min 2.53 36.7%
0.55 oz Lemondrop0.55 oz Lemondrop Hops Pellet 6 Boil 0 min 36.7%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Full Volume Mash Steeping 155 °F 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.46 psi       Temp: 38 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I used 4 gallons of 8.8 alkaline water and 2.5 gallons of Zero water.
Mash Chemistry and Brewing Water Calculator
 
Notes

I started a full volume mash at 156 - I used the Sous Vide probe to adjust the mash

I moved the mash to another vessel and I did a full gallon "batch sparge" - dumped 170 water in and let it sit for 20 -30 minutes - I did take a gravity sample of what I added back to my wort - the second running came in at 1.040 - which gives me an idea for the next time I brew. Kinda like a parti-gyle where I add a little fresh grain and brew up an additional 3 gallon batch.

12 hours in, little activity. 6 hours later - I have a decent krausen started - no CO2 production yet, so it is still reproducing. Fermentation temp is set to 60.

I will cold crash on April 13 to 34.


Previous batch ended up at 1.006
After 2 days, I am ready to transfer to keg and set pressure to 12 psi.

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  • Public: Yup, Shared
  • Last Updated: 2020-04-11 23:45 UTC
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