ASAFP Pale - BIAB THICK

150 calories 13.1 g
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 150 calories (Per )
Carbs: 13.1 g (Per )
Created Wednesday June 24th 2015
1.046
1.008
5.0%
61.8
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pilsner8.5 lb Pilsner 37 1.8 89.5%
1 lb Cane Sugar1 lb Cane Sugar 46 0 10.5%
9.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Apollo0.5 oz Apollo Hops Pellet 20 Boil 30 min 30.83 9.1%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 10 min 16 18.2%
1 oz Citra1 oz Citra Hops Pellet 11 Aroma 0 min 18.2%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 0 min 14.98 18.2%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 0 days 36.4%
5.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.75 gal Infusion 150 °F 90 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 119 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb in Keg       CO2 Level: 2.1 Volumes
 
Target Water Profile
Plymouth, IN City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
93 36 7 18 13 367
Mash Chemistry and Brewing Water Calculator
 
Notes

Lower ABV Session Pale, experimenting with Pilsner Malt as the base. This is supposed to be a hop showcase with very little input from the malt.

Going with a "Thick" BIAB technique. Using a 5gal grainbill with a 3gal mash (kettle/stove fitment issues preclude the use of full water volume on the stovetop, AND back-adding chilled water will speed up the process! WIN WIN!)

Treat the recipe as 5gal, but only use 3gal to mash with - making essentially a diluted DIPA, which comes out as a session.

I'm trying to streamline a lot of processes to make this recipe doable in a 2-3hr time frame, including the chilling and pitch.

Sugar is added to lower the grain weight (again, kettle/fitment issues) and to see what affect this has on the finished beer. The sugar is added as a simple syrup (~1lb in 3c water) after high kreusen is reached in the fermentor. I don't necessarily want the yeast hitting that sugar first, and I'd rather they get it as after they're done with all the malt sugars. This is an educated guess.

I'm trying 10 new things on this beer, but it'll come out just fine.

11/30 - Notes - Beer has been completed and on-tap for more than 2 weeks. It has a bit of catty smell from the Citra despite trying to avoid boiling it for too long, and some generally pissy-ness from the Pilsner, both of which are fading fast. It's bright and clean tasting and damn near chuggably smooth. Brew day start to finish was 2:45, grain to glass in 6 days.

I forgot my Whirfloc, but tried using a gelatin fining to some moderate success.

View Count: 924
Brew Count: 0
Last Updated: 2015-12-15 23:36 UTC

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