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summer leftover

242 calories 25 carbs
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 242 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created Sunday November 8th 2015
1.073
1.018
7.55%
34.45
13.42
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 66.7%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 20%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 13.3%
15 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz uk east kent goldings0.5 oz uk east kent goldings Hops Pellet 5.7 Boil 60 min 10.98 21.3%
0.5 oz uk east kent golding0.5 oz uk east kent golding Hops Pellet 5.7 Boil 45 min 10.08 21.3%
0.5 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 30 min 5.18 21.3%
0.6 oz brambling cross0.6 oz brambling cross Hops Pellet 5.1 Boil 25 min 8.2 25.5%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 0 min 10.6%
 
Mash Guidelines
Amount Description Type Temp Time
qt Infusion 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.71 34.9  
Strike water volume at mash thickness of 1.25 qt/lb 4.69 18.8  
Remaining sparge water volume 4.03 16.1  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.59 26.4  
Boil off losses -1.5 -6  
Hops absorption losses -0.09 -0.4  
Amount going into fermentor 5 20  
Total: 8.71 34.9
 
Notes

first recipe I've made myself, just made it up to use leftover hops from the summer of brewing, I listed it as experimental because I have no idea how to target a specific style with my recipe creations

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  • Last Updated: 2017-06-02 20:46 UTC