Pointblank wet hop sesh 2

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 15 g (Per 12oz)

Created Monday August 28th 2017

Original Gravity:

1.053

Final Gravity:

1.009

ABV (alternate):

5.79%

IBU (tinseth):

42.39

SRM (morey):

8.56

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.75 lb	American - Caramel / Crystal 30L0.75 lb Caramel / Crystal 30L	34	30	7.1%
0.75 lb	Belgian - Aromatic0.75 lb Aromatic	33	38	7.1%
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	84.7%
2 oz	German - Acidulated Malt2 oz Acidulated Malt	27	3.4	1.2%
10.63 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Centennial1 oz Centennial Hops	Pellet	8.9	Boil	30 min	26.31	25%
1 oz	Chinook1 oz Chinook Hops	Fresh	10	Boil	0 min		25%
1 oz	Cascade1 oz Cascade Hops	Pellet	6.9	Boil	20 min	16.08	25%
1 oz	Cascade1 oz Cascade Hops	Pellet	6.9	Boil	0 min		25%

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Centennial0.99999999771257 oz Centennial Hops	26.31	25%
1 oz	Chinook0.99999999771257 oz Chinook Hops		25%
2 oz	Cascade1.9999999954251 oz Cascade Hops	16.08	50%
4 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
18 qt	at 165	Infusion	155 °F	60 min
13.5 qt	at 170	--	155 °F	15 min
Starting Mash Thickness: 1.7 qt/lb

Yeast

Wyeast - American Ale 1056

Amount:	1 Each
Attenuation (custom):	84%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 197 B cells required

wyeast british ale

Amount:	1 Each
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 197 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
1 tsp CaSO4 and CaCl2
Mash Chemistry and Brewing Water Calculator

Notes

first run: 18-5.3=12.7
sparge: 26-12.7= 13
mash pH: 5.3
OG: 1.053
FG: 1.009
FINAL pH: 4.5

View Count: 169
Brew Count: 0
Last Updated: 2017-09-18 00:17 UTC

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