4-Play APA

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 171 calories (Per )
Carbs: 16.4 g (Per )

Created: Tuesday August 20th 2019

Original Gravity:

1.056

Final Gravity:

1.012

ABV (standard):

5.9%

IBU (tinseth):

96.3

SRM (morey):

14.1

Mash pH

5.5

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.20 kg	United Kingdom - Low Colour Maris Otter4.2 kg Low Colour Maris Otter	38	4	75.7%
0.50 kg	United Kingdom - Oats, Flaked0.5 kg Oats, Flaked	36.8	1.97	9%
350 g	United Kingdom - Maris Otter Crystal Malt - 60L 350 g Maris Otter Crystal Malt - 60L	34.2	118.2	6.3%
300 g	Amber Malt300 g Amber Malt	34.5	43.34	5.4%
200 g	Wheat, Flaked200 g Wheat, Flaked	35.4	3.15	3.6%
5,550 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Simcoe20 g Simcoe Hops	Pellet	13	Boil	10 min	10.75	5.5%
50 g	Mosaic (HBC 369)50 g Mosaic (HBC 369) Hops	Pellet	12.25	Aroma	15 min	34.65	13.7%
25 g	Citra25 g Citra Hops	Pellet	12	Aroma	15 min	16.97	6.8%
25 g	Nelson Sauvin25 g Nelson Sauvin Hops	Pellet	11	Aroma	15 min	15.56	6.8%
25 g	Simcoe25 g Simcoe Hops	Pellet	13	Aroma	15 min	18.38	6.8%
90 g	Mosaic (HBC 369)90 g Mosaic (HBC 369) Hops	Pellet	12.25	Dry Hop	4 days		24.7%
60 g	Citra60 g Citra Hops	Pellet	12	Dry Hop	4 days		16.4%
40 g	Simcoe40 g Simcoe Hops	Pellet	13	Dry Hop	4 days		11%
30 g	Nelson Sauvin30 g Nelson Sauvin Hops	Pellet	11	Dry Hop	4 days		8.2%
365 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
85 g	Simcoe (Pellet) 85 g Simcoe (Pellet) Hops	29.13	23.3%
140 g	Mosaic (HBC 369) (Pellet) 140 g Mosaic (HBC 369) (Pellet) Hops	34.65	38.4%
85 g	Citra (Pellet) 85 g Citra (Pellet) Hops	16.97	23.2%
55 g	Nelson Sauvin (Pellet) 55 g Nelson Sauvin (Pellet) Hops	15.56	15%
365 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 L	Mash In	Infusion	--	67 °C	60 min

Yeast

The Yeast Bay - Vermont Ale

Amount:	2 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Med/Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	19.4 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 111 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

1st Yeast used was Mangrove Jack Liberty Bell Ale M36

View Count: 493
Brew Count: 1
Last Updated: 2019-10-03 02:13 UTC

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