XPA Strata & Samba mid strength

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 145 liters (fermentor volume)
Pre Boil Size: 151.2 liters
Post Boil Size: 145.19 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 100 calories (Per 330ml)
Carbs: 9.5 g (Per 330ml)

Created: Tuesday February 23rd 2021

Original Gravity:

1.033

Final Gravity:

1.007

ABV (standard):

3.4%

IBU (tinseth):

29.9

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1.50 kg	Honey Malt1.5 kg Honey Malt		37	25	8.1%
2 kg	Corn Sugar - Dextrose2 kg Corn Sugar - Dextrose - (late boil kettle addition)		42	0.5	10.8%
1.50 kg	New Zealand - Gladiator Malt1.5 kg Gladiator Malt		37.3	5.08	8.1%
13.50 kg	Gladfield - NZ - Gladfield - Ale Malt13.5 kg NZ - Gladfield - Ale Malt		37.4	3.05	73%
18.50 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Samba25 g Samba Hops		Pellet	11.6	Boil	30 min	4.79	2.4%
25 g	Yakima Valley Hops - Strata (12 AA)		Pellet	13.6	Boil	30 min	5.61	2.4%
50 g	Samba50 g Samba Hops		Pellet	11.6	Boil	15 min	6.18	4.8%
50 g	Yakima Valley Hops - Strata (12 AA)		Pellet	13.6	Boil	15 min	7.24	4.8%
50 g	Samba50 g Samba Hops		Pellet	11.6	Whirlpool at 100 °C	15 min	1.6	4.8%
50 g	Yakima Valley Hops - Strata (12 AA)		Pellet	13.6	Whirlpool at 100 °C	15 min	1.88	4.8%
50 g	Samba50 g Samba Hops		Pellet	11.6	Hop Stand at 80 °C	15 min	1.2	4.8%
50 g	Yakima Valley Hops - Strata (12 AA)		Pellet	13.6	Hop Stand at 80 °C	15 min	1.41	4.8%
175 g	Samba175 g Samba Hops		Pellet	11.6	Dry Hop at 20 °C	2 days		16.7%
175 g	Yakima Valley Hops - Strata (12 AA)		Pellet	13.6	Dry Hop at 20 °C	2 days		16.7%
175 g	Samba175 g Samba Hops		Pellet	11.6	Dry Hop at 3 °C	1 days		16.7%
175 g	Yakima Valley Hops - Strata (12 AA)		Pellet	13.6	Dry Hop at 3 °C	1 days		16.7%
1,050 g / $ 0.00

Show Summary View

Yeast

GigaYeast - NorCal Ale #1

Amount:	0.50 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 421 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
7mg Gypsum & 4mg MgSO4 per 20l in Ballarat water
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
51 L	Saccharification	Temperature	65 °C	68 °C	60 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 151.64 L. Suggest reducing initial water volume to 44.1 L and adding 106.24 L sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 60.39 L. Suggest reducing strike water volume to 34.51 L and adding 14.99 L sparge/top-off.	49.5
Strike water volume at mash thickness of 3 L/kg	49.5
Mash volume with grains (equipment estimates 59.6 L)	60.4
Grain absorption losses	-16.5
Remaining sparge water volume (equipment estimates 118.2 L)	119.1
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 150.3 L)	151.2
Volume increase from sugar/extract (late additions)	1.3
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.8
Post boil Volume	145.2
Hops absorption losses (whirlpool, hop stand)	-1
Top off amount	0.8
Going into fermentor	145
Total:	168.6
Equipment Profile Used:	System Default

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Last Updated: 2021-03-11 23:35 UTC