Cobbler Southerly Ale (Cool Change 2.0)

130 calories 11 carbs
Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 33.3 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Lee Medling
Calories: 130 calories (Per 355mL)
Carbs: 11 g (Per 355mL)
Created Sunday November 6th 2016
1.040
1.007
4.33%
24.25
3.12
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1.6 kg German - Wheat Malt1.6 kg Wheat Malt 37 2 40%
2.2 kg German - Bohemian Pilsner2.2 kg Bohemian Pilsner 38 1.9 55%
0.2 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 5%
4 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
17 g Topaz17 g Topaz Hops Pellet 16.5 Boil 20 min 22.87 22.1%
10 g Topaz10 g Topaz Hops Pellet 16.5 Whirlpool at 85 °C 10 min 0.72 13%
10 g Galaxy10 g Galaxy Hops Pellet 15.2 Whirlpool at 85 °C 10 min 0.66 13%
10 g Summer10 g Summer Hops Pellet 5.2 Dry Hop 5 days 13%
10 g Galaxy10 g Galaxy Hops Pellet 15.2 Dry Hop 5 days 13%
10 g Summer10 g Summer Hops Pellet 5.2 Dry Hop 7 days 13%
10 g Galaxy10 g Galaxy Hops Pellet 15.2 Dry Hop 7 days 13%
 
Mash Guidelines
Amount Description Type Temp Time
36.5 L Mash Temperature 65.5 °C 60 min
0 L Mash out Temperature 77 °C 10 min
 
Other Ingredients
Amount Name Type Use Time
1 each Campden tablet Water Agt Mash 70 min.
8 g Calcium Sulphate Water Agt Mash 70 min.
1 each Whilfloc Water Agt Boil 10 min.
1 tsp Yeast nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 287 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carbonation       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

2.5 litre starter, 260g DME

Update from "Cobbler Summer Ale - Cool Change":

  • Switch from WLP320 American Hef to WLP090 San Diego Super to remove esters and add crispness
  • Reduced whirlpool hopping utilisation from 5% (previous thumb-suck) to 1% for IBU calculations (rough alignment with Lyrebird_Cycles IBU spreadsheet), since previous version was well under-bittered
  • Increase 20 minute hop addition to replace lost IBUs from the whirlpool
  • Lowered mash temp from 67 to 65.5 deg to improve attenuation and increase dryness / crispness
View Count: 413
Brew Count: 0
Last Updated: 2016-11-24 01:30 UTC

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