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2022 Session Ale

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Och
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Friday January 21st 2022
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Voyager Craft Malt - Veloria Schooner5 kg Veloria Schooner 35.9 3.6 100%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Citra20 g Citra Hops Pellet 11 Boil 60 min 24.83 13.3%
10 g Sabro10 g Sabro Hops Pellet 12.9 Boil 30 min 11.19 6.7%
10 g Sabro10 g Sabro Hops Pellet 12.9 Boil 15 min 7.22 6.7%
10 g Sabro10 g Sabro Hops Pellet 12.9 Boil 1 min 0.63 6.7%
70 g Sabro70 g Sabro Hops Pellet 12.9 Dry Hop 5 days 46.7%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 20%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash 2 hr.
3 g Gypsum Water Agt Mash 2 hr.
2 g Whirlfloc Water Agt Mash 15 min.
5 g Go-Ferm Other Mash 15 min.
2 g Diammonium Phosphate (DAP) Other Mash 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 262 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.85 bar       Temp: 20 °C       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
15 L Strike 71 °C 65 °C 90 min
10 L Gradual sparge so water does not compact grain with water weight, but does not uncover grain. Sparge 72 °C -- --
5 L Additional 5L to top-off to reach appropriate water level. Top Off -- -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains (equipment estimates 15.3 L) 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15.9 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Top off amount 3
Going into fermentor 22
Total: 25.9  
Equipment Profile Used: System Default
 
Notes
  1. Pre-clean in place the connected setup of the kettle, immersion chiller, both pumps and any required materials. Use 50g of Percarbonate cleaner in 10L of water and circulate at 60 degrees for 15 minutes.

  2. Drain the percarbonate cleaner and rinse with water. Flush the rinsed water through the immersion chiller system. Evacuate the immersion chiller with CO2 gas using the blowout fitting. Seal together to prevent infection.

  3. Fill the kettle with 30L of water and adjust to pH 5.3 while circulating. Remove 15L of water for later sparging. Heat to 67 degrees Celsius. Finally, line the kettle with the BIAB bag to increase filtration before adding the grain to the grain basket.

  4. Crack the grain into a bucket. Ensure there is 15L of water remaining in the kettle at 65 degrees. Add the grain and strike the water at 65 degrees Celsius. The water should just sits above the grain bed as the recirculation is flowing. Follow the mash temperature schedule (62, 67, 72). Any excess water can become apart of the sparging water pool.

  5. 10 minutes before the end of the mash, pre-heat 10L of water adjusted to pH 5.3 to 80 degrees Celsius. This will be the sparging water.

  6. Remove the grain at the end of the mash and allow to drain. Begin the boiling process at this point. Start running the sparge water through the grain but at a rate that does not compactify the grain with water weight, but does not uncover the grain either. Ensure water level has reached 22L. Remove BIAB filter bag during boiling.

  7. Begin the hop schedule when the wash is boiling.

  8. At 15 minutes, FIRSTLY add the adjuncts to the boil. Use this time to get Ice and prepare to chill the wort.

  9. Begin immersion chilling at the end of the boil. Cool to 25 degrees or lower. Transfer to a pre-cleaned and sanitised 30L fermenter.

  10. Aerate the wort and then pitch yeast. Insert hop sock with magnet to dry hop at 2-3 days into the fermentation. Set spunding valve at 15-20 psi and ferment at 20-25 degrees.

  11. Transfer to a clean and sanitised 20L fermenter pre-filled with 100mL of a water and 100g sugar solution to prime. Transfer after between 7-10 days of primary fermentation. Secondary fermentation should take 2-3 weeks.

  12. Chill to 4 degrees Celsius and serve at 0.5 bar.
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  • Last Updated: 2022-02-03 09:29 UTC