Oaked XPA

161.29 calories 14.56 g
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: Nigel Price
Calories: (Per )
Carbs: (Per )
Created Tuesday December 11th 2018
1.053
1.010
5.55%
44.81
9.33
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 87%
0.50 kg German - CaraHell0.5 kg CaraHell 34 11 10.9%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 2.2%
4.6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil at 104 °C 60 min 27.23 15.8%
10 g Citra10 g Citra Hops Pellet 12.7 Boil at 104 °C 10 min 5.57 10.5%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil at 104 °C 10 min 0.55 10.5%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Whirlpool at 78 °C 0 min 5.68 10.5%
10 g Citra10 g Citra Hops Pellet 12.7 Whirlpool at 78 °C 0 min 5.77 10.5%
20 g Citra20 g Citra Hops Pellet 12.7 Dry Hop 6 days 21.1%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop 6 days 21.1%
95 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 68 °C 80 min
11 L Sparge 70 °C --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
23 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Added 1/2 tsp Cacl
Sparged to 27L
Avoided major boilover, just barely!

22L left at end of 90 minute boil
Whirlpool for 30 mins

Robobrew settings (35 degree Celsius day)
S1 = delay until ready to heat strike
S2 = 71 deg for 1:30
S3 = 68 deg for 1:30
S4 = 75 deg for 30
S5 = 108 for 2:00

Pitched Gen 3 of US-05 at 21 degrees
Set ferment temp to 19 degrees

Day 6 gravity = 1011
Increased ferment temp to 21 degrees
Dry hopped

Day 8 gravity = 1011
Added 60 grams of medium toasted American oak staves

Day 11 gravity = 1008
Cold Crashed

Day 12 bottled / kegged

ABV: 5.91 %

Great flavour, hops and oak work well together.
Beer dried out more than expected.

Entered into local beer comp.
Scores of 38, 37 and 33

View Count: 91
Brew Count: 0
Last Updated: 2019-08-15 11:47 UTC

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