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Graf

155 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.25 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 42% (brew house)
Source: CHB
Hop Utilization: 99%
Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday June 10th 2020
1.047
1.013
4.5%
9.2
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
29 oz American - Pale 2-Row29 oz Pale 2-Row 37 1.8 58%
5 oz American - Caramel / Crystal 40L5 oz Caramel / Crystal 40L 34 40 10%
6 oz Gambrinus - Honey Malt6 oz Honey Malt 37 25 12%
5 oz Belgian - Biscuit5 oz Biscuit 35 23 10%
5 oz American - Carapils (Dextrine Malt)5 oz Carapils (Dextrine Malt) 33 1.8 10%
50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.50 g Cascade5.5 g Cascade Hops Pellet 7 Boil 5 min 5.68 50%
5.50 g Crystal5.5 g Crystal Hops Pellet 4.3 Boil 5 min 3.49 50%
11 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2.30 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 15 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.6 qt BIAB Infusion 170 °F 156 °F 30 min
1 qt Sparge 160 °F 160 °F 3 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.41 g | 9.6 qt) 1.89 7.6  
Mash volume with grains (equipment estimates 2.66 g | 10.6 qt) 2.14 8.6  
Grain absorption losses -0.39 -1.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 1.76 g | 7.1 qt) 1.25 5  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 1.89 7.6
Equipment Profile Used: System Default
 
Notes

Sanitize 2 quarts of refrigerated apple juice, then add to the wort to cool

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  • Last Updated: 2020-06-11 16:08 UTC