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Tangerine Ravine

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.11 gallons
Post Boil Size: 6.11 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Saturday June 5th 2021
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5.3%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Rahr - Standard 2-Row5 lb Standard 2-Row 36.8 1.8 42.6%
5 lb Crisp Malting - Finest Maris Otter5 lb Finest Maris Otter 38 3 42.6%
1 lb Briess - Wheat Malt, White1 lb Wheat Malt, White 39.1 2.5 8.5%
0.75 lb Briess - Caramel Malt - 40L0.75 lb Caramel Malt - 40L 35.4 40 6.4%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial (10 AA)1 oz Centennial (10 AA) Hops Pellet 10 Boil 60 min 38.47 33.3%
0.50 oz Cascade (7 AA)0.5 oz Cascade (7 AA) Hops Pellet 7 Boil 10 min 2.93 16.7%
0.50 oz Centennial (10 AA)0.5 oz Centennial (10 AA) Hops Pellet 10 Boil 10 min 4.18 16.7%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 0 min 16.7%
0.50 oz Centennial (10 AA)0.5 oz Centennial (10 AA) Hops Pellet 10 Boil 0 min 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
2 oz Tangerine Peel Flavor Secondary 0 min.
6 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Vermont Ale
Amount:
1.20 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 152 °F 60 min
1.2 gal -- 170 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.88 23.5  
Mash volume with grains 6.82 27.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.46 g | 13.8 qt) 2.95 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7.11 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.11 24.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.11 g | 24.4 qt) 6 24  
Total: 8.83 35.3
Equipment Profile Used: System Default
 
Notes

Adding 1 lb Maris Otter to the base kit so I can increase the volume by 1 gallon to account for loss in kettle, fermentor. Not changing the hops so a small drop in IBU nor adjusting other grist so the .
Going with a light color and hoppy water profile.
Adding 4 oz Costco Vodka to 2 oz tangerine peel on brew day and adding immediately post-krausen to maybe get some biotransformation. Looks like it will have to be strained?
Using a Escarpment Vermont Ale that I have on hand instead of S05. Wish I had some Voss.

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  • Last Updated: 2021-06-05 12:34 UTC