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American Light Ale

147 calories 12.9 g 12 oz
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Beer Stats
Method: BIAB
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Andrew Whitaker
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Sunday July 10th 2022
1.045
1.008
4.8%
23.3
6.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Standard 6-Row8 lb Standard 6-Row 36.3 2.3 88.9%
1 lb Briess - American Honey Malt1 lb American Honey Malt 37.7 25 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Comet0.5 oz Comet Hops Pellet 10 Boil 60 min 20.16 21.9%
1.78 oz Comet1.78 oz Comet Hops Pellet 10 Boil 1 min 3.1 78.1%
2.28 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
34557
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
104 15 120 203.1 205.5 75.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion 156 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.88 35.5  
Mash volume with grains 9.6 38.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil volume (equipment estimates 5.91 g | 23.7 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Brewed on 7/10/2022 with Connor Cox via the BIAB method.

Started with 8 gallons of strike water raised to 157 degrees F water to reach 153 degrees mash water for 60 minutes.

SO4:Cl ratio was raised to a 1:1 with gypsum and CaCl2. The mash was started at 3:55 pm on July 10th.

SG = ~7 gallons @ 7.8 Brix = 1.031 g/L
OG = 11.5 Brix = 1.046 g/L
FG = 5.6 Brix = 1.008 g/L after correction.

Kegged and bottled on 7/16/2022. Bottled beers should be at 2.3 volumes of CO2. 1.5 ounces of table sugar into 1.75 gallons of beer.

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  • Last Updated: 2022-07-17 02:47 UTC