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GF

273 calories 28.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 30% (brew house)
Source: Brent Rea
Calories: 273 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Wednesday March 23rd 2022
1.082
1.021
8.0%
32.5
4.4
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 lb White Sorghum Syrup - Gluten Free9.9 lb White Sorghum Syrup - Gluten Free 37 1.5 62.3%
3 lb Grouse Malt House - Buckwheat Malt3 lb Buckwheat Malt 30 2 18.9%
2 lb American - Pale Millet Malt - Gluten Free2 lb Pale Millet Malt - Gluten Free 30 1.5 12.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.3%
15.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 8.8 Boil 60 min 12.87 25%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 8.8 Boil 30 min 9.89 25%
0.60 oz Cascade0.6 oz Cascade Hops Leaf/Whole 8.8 Boil 15 min 7.66 30%
0.40 oz Cascade0.4 oz Cascade Hops Leaf/Whole 8.8 Boil 5 min 2.05 20%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.60 tsp Gypsum Water Agt Mash --
1.55 tsp Calcium Chloride (dihydrate) Water Agt Mash --
0.50 tsp Epsom salt Water Agt Mash --
0.35 tsp Baking soda Water Agt Mash --
24 ml Ondea enzyme Water Agt Mash 1 hr.
24 ml Ceremix enzyme Water Agt Mash --
3 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash --
8 tbsp Phosphoric acid Water Agt Mash --
1 oz Whirlfloc Water Agt Boil 10 min.
 
Yeast
Imperial Yeast - A44 Kveiking
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
75 - 97 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: -2.6 oz       Temp: 66 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Lacomb, Or.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 qt Infusion -- 104 °F 25 min
2.4 qt Infusion -- 131 °F 15 min
4.9 qt Infusion -- 158 °F 20 min
9 qt Fly Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.51 g | 26 qt) 5.93 23.7  
Mash volume with grains (equipment estimates 6.51 g | 26 qt) 6.41 25.6  
Grain absorption losses (steeping) -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.82 3.3  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.93 23.7
Equipment Profile Used: System Default
 
Notes

Both yeasts outdated

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  • Last Updated: 2022-05-13 01:59 UTC