APA CONGRESO - Beer Recipe - Brewer's Friend

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APA CONGRESO

186 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 46.58 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Monday August 1st 2022
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OG: 1.062 FG: 1.008 ABV: 7.1% IBU: 38

1.061
1.011
6.6%
42.6
7.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 kg BA Malt - Pale Ale10.5 kg Pale Ale 38 4 95.5%
0.50 kg BA Malt - Munich0.5 kg Munich 38 7 4.5%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Crossmyloof - Citra10 g Citra Hops Leaf/Whole 12.8 Boil 30 min 5.55 3.3%
10 g Mosaic10 g Mosaic Hops Leaf/Whole 12.5 Boil 30 min 5.42 3.3%
10 g Yakima Valley Hops - Bravo10 g Bravo Hops Leaf/Whole 14.9 Boil 30 min 6.46 3.3%
50 g Crossmyloof - Citra50 g Citra Hops Leaf/Whole 12.8 Whirlpool 20 min 8 16.7%
50 g Mosaic50 g Mosaic Hops Leaf/Whole 12.5 Whirlpool 20 min 7.81 16.7%
50 g Yakima Valley Hops - Bravo50 g Bravo Hops Leaf/Whole 14.9 Whirlpool 20 min 9.31 16.7%
40 g Crossmyloof - Citra40 g Citra Hops Leaf/Whole 12.8 Dry Hop 1 days 13.3%
40 g Mosaic40 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 1 days 13.3%
40 g Yakima Valley Hops - Bravo40 g Bravo Hops Leaf/Whole 14.9 Dry Hop 1 days 13.3%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 299 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.84 bar       Temp: 5 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Santa Fe
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
33 L Infusion 74 °C 67 °C 60 min
22 L Sparge 80 °C 72 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.6 L. Suggest reducing initial water volume to 45.4 L and adding 1.2 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 25.5 L) 25.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.6 L) 46.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 40.8
Hops absorption losses (whirlpool, hop stand) -0.8
Going into fermentor 40
Total: 58.5  
Equipment Profile Used: System Default
 
Notes

FERMENTACIÓN Y MADURACIÓN:

1) Comenzar a 19-20 °C.

2) Cuando pase los 1025:
a) Aumentar a 22 °C
b) Purgar trub y leva del fondo del cono (no todo, la mayoría, 3/4, para que quede leva para que termine).

3) Cuando este en 1015:
a) Purgar todo el cono.
b) Dry hopping por 24hs.

4) Luego del dryhopping, chequear si la fermentación ya terminó.
a) Purgar todo el cono.
b)

  • Si la fermentación no termino: mantener a 22°C hasta que termine.
  • Si la fermentación terminó: disminuir a 2-3 °C.

    5) Mantener 24 hs. a 2-3 °C.

    6) Purgar todo el cono y envasar.
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  • Last Updated: 2022-08-02 03:08 UTC