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Cascade #43

170 calories 14.7 g 12 oz
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Beer Stats
Method: Extract
Style: Blonde Ale
Boil Time: 30 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.100 (recipe based estimate)
Post Boil Gravity: 1.199 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Thursday March 11th 2021
1.052
1.009
5.6%
11.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - DME Golden Light5 lb DME Golden Light 44.6 4 74.4%
22.50 oz Briess - DME Bavarian Wheat22.5 oz DME Bavarian Wheat 44.6 3 20.9%
5 oz Corn Sugar - Dextrose5 oz Corn Sugar - Dextrose 42 0.5 4.7%
107.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Pellet 7 Boil 30 min 8.03 40%
30 g Cascade30 g Cascade Hops Pellet 7 Whirlpool at 180 °F 0 min 3.09 60%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 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
Distilled water
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.77 g | 7.1 qt) 2.49 10  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 2.28 g | 9.1 qt) 3 12  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 1.5 6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 4.29 17.2  
Going into fermentor 5.75 23  
Total: 6.78 27.1
Equipment Profile Used: System Default
 
Notes

30 Min boil w/ 20 g cascade, cool to 180 and add 30 g cascade and steep for 30 min (180 to 160 F), 20 min chill to 85 F. BRIX 13.8, OG 1.053. Pitch yeast @ 67 F

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  • Last Updated: 2021-03-11 15:41 UTC