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Secret Squirrel Nut Ale

214 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Sunday July 12th 2020
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1.064
1.019
5.9%
26.1
19.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 38.5%
3 lb American - Pilsner3 lb Pilsner 37 1.8 23.1%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.7%
1 lb Brown Malt1 lb Brown Malt 34 90.36 7.7%
1 lb German - CaraRed1 lb CaraRed 34 20 7.7%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 7.7%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 30 min 13.67 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 6.62 33.3%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 5 min 5.82 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Irish Moss Fining Boil 15 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
3.5 gal Alpha Amylase Rest Strike 165 °F 145 °F 60 min
4 gal Sparge 212 °F 175 °F 45 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.32 17.3  
Mash volume with grains 5.36 21.5  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

60 min at 157 °F single infusion → maximizes dextrins for body

Single mash focuses on alpha rest:

Beta amylase
Most active: ~140–149 °F (60–65 °C)
Cleaves maltose units from starch chains → highly fermentable sugars
Too long in this range → thin, dry beer

Alpha amylase
Most active: ~154–162 °F (68–72 °C)
Chops starch randomly → mix of fermentable sugars + dextrins (unfermentable)
More alpha activity → fuller body, higher FG

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  • Last Updated: 2025-09-18 19:43 UTC