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Blank Slate

168 calories 16.9 g 12 oz
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created Monday November 14th 2022
Amount Fermentable Cost PPG °L Bill %
2.15 lb Rahr - Standard 2-Row2.15 lb Standard 2-Row 36.8 1.8 100%
2.15 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.36 oz Cascade0.36 oz Cascade Hops Pellet 7 Boil 60 min 59.57 100%
0.36 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
0.9 gal Saccharyfication Strike 152 °F 60 min
Mash Out Temperature 169 °F --
0.5 gal Sparge Fly Sparge 169 °F --
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
0.18 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.73 ml Lactic acid Water Agt Mash 0 min.
0.09 tsp Irish Moss Fining Boil 10 min.
Wyeast - German Ale 1007
0.36 Each
Attenuation (avg):
Optimum Temp:
55 - 68 °F
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 36 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: sucrose       Amount: 2.4 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
Target Water Profile
Seattle - Cedar Water - Q2 - 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86.9 10 24 115.8 1 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.81 3.2  
Grain absorption losses -0.27 -1.1  
Remaining sparge water volume (equipment estimates 2.23 g | 8.9 qt) 1.71 6.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10.1 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2.52 10.1
Equipment Profile Used: System Default

The idea is to produce a beer that is like a blank canvas. It is beer that you could layer other dimensions onto, but it itself is the blank canvas. Sort of an experiment to see what this "blank" beer is like, as a way to try to understand the space I'm working in.

The other aspect of this is that it is trying to be as "normal" a beer as I can easily make. For example, I will simply ferment it in the cellar space I have at between 65 and 68. It will be a product of my region, my background, and my methods. Thus, it is sort of a personalized blank slate. The question being: "what do I get if I produce 'normal' beer as simply as possible?"

Notes from formulation

  • It is very tempting to try to get more complicated by adding late hop additions, or at least one other malt variety. However, the point here is to be as minimal as possible. With only bittering hops, hops are only serving their original, primary purpose: to provide bitterness that balances the malts sweetness so that the resulting beer can be enjoyable.
  • The intent is to produce a pale, clear beer with some subtle yeast character and balanced bitterness but minimal hop flavor. The most prominent aspects should be the taste of the base malt and the subtle yeast character.
  • Since I’m planning to ferment it in the storage space, which is running about 58-59, I decided to switch to 1007 for its cold temp performance. In warmer months, though, I’d prefer to brew with 1056.
Last Updated and Sharing
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  • Last Updated: 2022-11-28 06:51 UTC