NA Bière de la Maison (2022-MAY-01) - Beer Recipe - Brewer's Friend

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NA Bière de la Maison (2022-MAY-01)

54 calories 9.8 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.016 (recipe based estimate)
Post Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 60% (steeping grains only)
Source: Cypress Brewing
Calories: 54 calories (Per 12oz)
Carbs: 9.8 g (Per 12oz)
Created: Tuesday July 12th 2022
1.016
1.010
0.8%
8.3
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) 41 1 17.1%
8 oz Maltodextrin8 oz Maltodextrin 39 0 17.1%
4 oz Flaked Oats4 oz Flaked Oats - (late mash tun addition) 33 2.2 8.6%
20 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
4.80 oz Briess - White Wheat Raw4.8 oz White Wheat Raw 34.5 2 10.3%
5 oz American - Caramel / Crystal 20L5 oz Caramel / Crystal 20L 35 20 10.7%
4.40 oz Aromatic Malt4.4 oz Aromatic Malt 35 20 9.4%
4.50 oz Weyermann - Carafoam4.5 oz Carafoam 34.5 2.2 9.6%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 8.6%
4 oz American - Caramel / Crystal 60L4 oz Caramel / Crystal 60L 34 60 8.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cascade0.75 oz Cascade Hops Pellet 4 Boil at 212 °F 10 min 5.62 33.3%
0.50 oz Brewmaster - Amarillo0.5 oz Amarillo Hops Pellet 7.1 Whirlpool at 150 °F 10 min 2.66 22.2%
1 oz Falconer's Flight1 oz Falconer's Flight Hops Pellet 10 Dry Hop (High Krausen) 3 days 44.4%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.83 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Grain soak Steeping 170 °F 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.69 g | 18.8 qt) 5.16 20.6  
Mash volume with grains (equipment estimates 4.69 g | 18.8 qt) 5.31 21.3  
Grain absorption losses (steeping) -0.24 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 3 12  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 2.02 8.1  
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: 7.18 28.7
Equipment Profile Used: System Default
 
Notes

For anyone finding this recipe, I do not declare any wisdom or logic for ANY step here beyond the hopping schedule. This recipe is a constant work-in-progress.

  • Soak grains at 170F for 20 minutes in 2 gallons of water.
  • Sparge with a gallon at room-temp.
  • Boil for 50 minutes (caramelization is the goal)
  • Add Cascade in a muslin bag for last 10 minutes.
  • Remove the hop bag, add 3g water
  • Add whirlpool hops.
  • Chill as needed to yeast pitch temp.
  • Add Dry Hop at high-krausen (which is going to be basically the point at which you confirm an active fermentation by sight.
  • Fermentation is typically visually done by the end of Day 3.
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  • Last Updated: 2022-07-12 04:16 UTC