Brewer's Friend

Print

Pointblank wet hop sesh 2

173 calories 15 carbs
brewer logo
Beer Stats
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
1.053
1.009
5.79%
42.39
8.56
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%
 
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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.53 34.1  
Strike water volume at mash thickness of 1.7 qt/lb 4.52 18.1  
Remaining sparge water volume 4.01 16.1  
Grain absorption losses -1.33 -5.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.95 27.8  
Boil off losses -1.5 -6  
Hops absorption losses -0.15 -0.6  
Amount going into fermentor 5.3 21.2  
Total: 8.53 34.1
 
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

Last Updated and Sharing
 
164
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-09-18 00:17 UTC