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Pepper APA 20 Liters

203 calories 18 carbs
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Tony Backman
Hop Utilization: 68%
Calories: 203 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Tuesday January 31st 2017
1.062
1.011
7.02%
49.37
7.28
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 kg Finland - Pale Ale Malt5 kg Pale Ale Malt 36 2 84.7%
0.3 kg Finland - Munich Malt0.3 kg Munich Malt 36 7 5.1%
0.2 kg Finland - Crystal Malt 500.2 kg Crystal Malt 50 35 19 3.4%
0.2 kg Finland - Crystal Malt 1000.2 kg Crystal Malt 100 35 38 3.4%
0.2 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.4%
5.9 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
10 g Nugget10 g Nugget Hops Pellet 14 Boil 60 min 14.37 5.9%
20 g Chinook20 g Chinook Hops Pellet 13 Boil 30 min 14.82 11.8%
30 g Nugget30 g Nugget Hops Pellet 14 Boil 15 min 11.51 17.6%
40 g Chinook40 g Chinook Hops Pellet 13 Boil 5 min 8.66 23.5%
40 g Pacific Gem40 g Pacific Gem Hops Pellet 15.4 Dry Hop 3 days 23.5%
20 g Columbus20 g Columbus Hops Pellet 15 Dry Hop 3 days 11.8%
10 g Citra10 g Citra Hops Pellet 11 Dry Hop 3 days 5.9%
 
Mash Guidelines
Amount Description Type Temp Time
16 L Mash in, Acid rest Temperature 35 °C 60 min
16 L Protease rest, Peptidase Temperature 52 °C 20 min
16 L Starch conversion, Beta Temperature 66 °C 90 min
16 L Mash out Temperature 77 °C 10 min
11 L Sparging Fly Sparge 77 °C 60 min
 
Other Ingredients
Amount Name Type Use Time
5 g Gypsum Water Agt Mash 7 hr.
2 g Calcium chloride Water Agt Mash 7 hr.
1 g Baking soda Water Agt Mash 7 hr.
2 g Protafloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 1 Bar @ 4 celsius / 1 week       CO2 Level: 2.7 Volumes
 
Target Water Profile
Finland - Pitkäkoski
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 2 6 5 8 85
Start water PH 8,5
Aim for Hoppy
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.04 40.1  
Grain absorption losses -3.25 -13  
Starting boil volume 6.78 27.1  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 5.28 21.1  
Total: 10.04 40.1
 
Notes

Batch # 1
Brewed 17.4.2017, 1.054 (70% efficiency) (5.93%)
No acid malt. 20.7L in fermentor.
Water agents used: Gypsum: 6g, Epsom 3g, Potassium Chloride 2g, Table salt: 1g.
18L+11L

Batch # 2
Brewed 21.4.2017, 1.050 (75% Efficiency), (5.46%)
With acid malt. 21.8L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
18L+11L

Batch # 3
Brew 23.4.2017, 1.048 (62% Efficiency), (5,17%)
With acid malt. 19.0L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+10.5L

Batch #4
Brew 21.7.2017, 1.056 (72% efficiency), (6.1%)
With acid malt. 18.5L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+9.5L

Batch #5
Brew 06.8.2017, 1.056 (72% efficiency), (6.1%)
With acid malt. 18.5L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+9.5L
Acid rest 120min, mash 120min.
Total brew time: 8h 15min
Failed hop 3 & 4

Batch #6
Brewed 11.02.2018 1.062 (74% efficiency), (6.7%)
No acid malt. 20L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
16L+11L
Total brew time 7h 30min
Machine leak after brew.

Batch #7 to be brewed later on.
Acid malt
Water agents: Gypsum 5g, Calcium chloride 2g, Baking Soda 1g.
16L+11L


Recipe is still a work in progress but in taste it has been very good. Pacific gem gives the peppery taste.

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  • Last Updated: 2018-07-30 06:12 UTC