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Red Chair NWPA Clone

227 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David P
Calories: 227 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Wednesday January 22nd 2014
1.068
1.020
6.3%
59.7
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 57.1%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 14.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.6%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 7.1%
1 lb American - Pilsner1 lb Pilsner 37 1.8 7.1%
0.50 lb Belgian - Cara 45L0.5 lb Cara 45L 34 42 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10.1 Boil 20 min 19.69 20%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7.3 Boil 0 min 40%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10.5 Boil 55 min 33.05 20%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10.9 Boil 5 min 7 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Other Boil 10 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
add ph to mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Sparge -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.13 24.5  
Mash volume with grains 7.25 29  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 2.81 g | 11.3 qt) 2.68 10.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.94 g | 27.8 qt) 6.8 27.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

mash at 154-155. mash was 157
3 gl's mash 65 min-- sparge with 5 gl's.
boiled 6.1 gallons end up with 5.00 gl's.
OG was 1.075 final 1.028 alcohol 6.11%
pitched yeast at 12:20pm 5/7/14
don't forget to AERATE
kegged 5/24/14 730pm

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  • Last Updated: 2015-02-11 15:31 UTC