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TIA ROSE - LEMON DROP

166 calories 14 carbs
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 80 min
Batch Size: 32 liters (ending kettle volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 166 calories (Per 355mL)
Carbs: 14 g (Per 355mL)
Created Friday April 7th 2017
1.051
1.008
5.57%
28.98
4.08
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 41.1%
3.3 kg German - Pale Ale3.3 kg Pale Ale 39 2.3 45.2%
0.75 kg German - Wheat Malt0.75 kg Wheat Malt 37 2 10.3%
0.25 kg German - CaraHell0.25 kg CaraHell 34 11 3.4%
7.3 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 14 Boil 70 min 17.74 10.7%
25 g Cascade25 g Cascade Hops Pellet 7 Boil 15 min 7.1 17.9%
20 g LEMON DROP20 g LEMON DROP Hops Pellet 5.1 Boil 15 min 4.14 14.3%
50 g Cascade50 g Cascade Hops Pellet 7 Dry Hop 5 days 35.7%
30 g LEMON DROP30 g LEMON DROP Hops Pellet 5.1 Dry Hop 5 days 21.4%
 
Mash Guidelines
Amount Description Type Temp Time
20 L Sparge 65 °C 70 min
Starting Mash Thickness: 2.7 L/kg
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
CESAN
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
MOSTURAÇÃO = 20 LITROS CESAN
LAVAGEM = 30 LITROS CESAN + 2ML AC. FOSFÓRICO
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 14.72 58.9  
Strike water volume at mash thickness of 1.29388 qt/lb 5.2 20.8  
Remaining sparge water volume 9.52 38.1  
Grain absorption losses -4.02 -16.1  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 10.45 41.8  
Boil off losses -2 -8  
Amount in kettle at end of boil 8.45 33.8  
Hops absorption losses -0 -0  
Estimated amount in fermentor 8.45 33.8  
Total: 14.72 58.9
 
Notes

FERMENTAÇÃO PRIMÁRIA 5 DIAS 18°C
FERMENTAÇÃO SECUNDÁRIA 5 DIAS 20°C + DRY HOPPING
MATURAÇÃO 7 DIAS 1°C
CARBONATAÇÃO FORÇADA 2.2 BAR
MATURAÇÃO EM BARRIL 7 DIAS 1ºC

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  • Last Updated: 2017-10-03 01:52 UTC