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Simcoe #40

171 calories 16.3 g 12 oz
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Beer Stats
Method: Extract
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.096 (recipe based estimate)
Post Boil Gravity: 1.192 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Daniel Parshley
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Sunday November 29th 2020
1.052
1.011
5.4%
36.2
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 oz Briess - DME Bavarian Wheat4 oz DME Bavarian Wheat 44.6 3 3.8%
5 lb Briess - DME Pilsen Light5 lb DME Pilsen Light 45 2 75.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 15.1%
6.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
3 oz Briess - Caramel Malt - 20L3 oz Caramel Malt - 20L 35 20 2.8%
3 oz Briess - Caramel Malt - 40L3 oz Caramel Malt - 40L 35.4 40 2.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 18.32 20%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.9 Boil 20 min 17.89 40%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.9 Dry Hop 7 days 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.0 oz       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.63 g | 10.5 qt) 2.58 10.3  
Mash volume with grains (equipment estimates 2.63 g | 10.5 qt) 2.61 10.4  
Grain absorption losses (steeping) -0.05 -0.2  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 3.06 g | 12.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 6.58 26.3
Equipment Profile Used: System Default
 
Notes

Add dry hops at yeast pitch and remove at transfer to secondary.
Nylon hop bag for 20 Min. Simcoe boil. Remove at shutoff.

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  • Last Updated: 2020-11-29 18:35 UTC