super session #1

158 calories 16.4 g
Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bader brewing, Lawson's Finest
4.00 (1 Review)

Calories: 158 calories (Per )
Carbs: 16.4 g (Per )
Created Thursday March 24th 2016
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 46.8%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 28.4%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 14.2%
0.38 lb American - Caramel / Crystal 10L0.375 lb Caramel / Crystal 10L 35 10 5.3%
0.38 lb American - Munich - Light 10L0.375 lb Munich - Light 10L 33 10 5.3%
7.05 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 10 Boil 60 min 6.27 3%
5 oz Amarillo5 oz Amarillo Hops Pellet 10 Aroma 5 min 25.02 60.6%
3 oz Amarillo3 oz Amarillo Hops Pellet 10 Dry Hop 4 days 36.4%
8.25 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
2.5 qt Steep Temperature 155 °F 30 min
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish moss Other Boil 30 min.
White Labs - California Ale Yeast WLP001
1 Each
Attenuation (avg):
Optimum Temp:
68 - 73 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator

Steep the crushed malts in 2.5 gallons (9.5 L) of water at 155° F (70° C) for 30 minutes. Remove the grains from the wort. Add the malt extracts and boil for 60 minutes. Add the first hop addition of Amarillo at the beginning of the boil primarily as a foam inhibitor. Add your irish moss for the last 30 minutes. Turn off your burner and remove your pot from your heat source. Now add your 5 ounces of Amarillo hops, and stir to mix in. After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature. This addition is a bit tricky, but the goal is to have the large amount of hops in your beer for about 5 minutes after the beer has finished boiling, but prior to cooling below around 150. This extracts a small amount of hop bitterness, and a large amount of hop flavors. When you have cooled your beer to about 80, you can strain the beer into your fermenter. Aerate your beer and pitch your yeast. Ferment at 68°-70°F to help hold the aromatics in the beer. When fermentation is complete, rack your beer off the trub, and add the remaining “dry hop” addition of 3.0 oz. of Amarillo, and allow the beer to absorb the dry hop flavors for about 4 days. Then bottle or keg as you normally would.

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Last Updated: 2016-03-24 20:45 UTC

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