Blank Slate

Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 168 calories (Per )
Carbs: 16.9 g (Per )

Created: Monday November 14th 2022

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

59.6

SRM (morey):

3.8

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.15 lb	Rahr - Standard 2-Row2.15 lb Standard 2-Row		36.8	1.8	100%
2.15 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.36 oz	Cascade0.36 oz Cascade Hops		Pellet	7	Boil	60 min	59.57	100%
0.36 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.36 oz	Cascade (Pellet)		59.57	100%
0.36 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
0.9 gal	Saccharyfication	Strike	162 °F	152 °F	60 min
	Mash Out	Temperature	169 °F	169 °F	--
0.5 gal	Sparge	Fly Sparge	169 °F	169 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 75 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.18 tsp	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
0.73 ml	Lactic acid	Water Agt	Mash	0 min.
0.09 tsp	Irish Moss	Fining	Boil	10 min.

Yeast

Wyeast - German Ale 1007

Amount:	0.36 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 36 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 2.4 oz Temp: 68 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Seattle - Cedar Water - Q2 - 2021

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
86.9	10	24	115.8	1	0
Mash Chemistry and Brewing Water Calculator

Notes

Name
===
The idea is to produce a beer that is like a blank canvas. It is beer that you could layer other dimensions onto, but it itself is the blank canvas. Sort of an experiment to see what this "blank" beer is like, as a way to try to understand the space I'm working in.

The other aspect of this is that it is trying to be as "normal" a beer as I can easily make. For example, I will simply ferment it in the cellar space I have at between 65 and 68. It will be a product of my region, my background, and my methods. Thus, it is sort of a personalized blank slate. The question being: "what do I get if I produce 'normal' beer as simply as possible?"

Notes from formulation
===

It is very tempting to try to get more complicated by adding late hop additions, or at least one other malt variety. However, the point here is to be as minimal as possible. With only bittering hops, hops are only serving their original, primary purpose: to provide bitterness that balances the malts sweetness so that the resulting beer can be enjoyable.
The intent is to produce a pale, clear beer with some subtle yeast character and balanced bitterness but minimal hop flavor. The most prominent aspects should be the taste of the base malt and the subtle yeast character.
Since I’m planning to ferment it in the storage space, which is running about 58-59, I decided to switch to 1007 for its cold temp performance. In warmer months, though, I’d prefer to brew with 1056.

View Count: 258
Brew Count: 0
Last Updated: 2022-11-28 06:51 UTC

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