Supernova Aftermath - Beer Recipe - Brewer's Friend

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Supernova Aftermath

203 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.53 gallons
Post Boil Size: 5.98 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Stephen Goadhouse
Calories: 203 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday February 11th 2023
1.062
1.010
6.7%
65.4
46.1
5.3
2.64
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Great Western - Pale High Color11 lb Pale High Color 37 3 77.6%
14.50 oz Viking - Munich Light14.5 oz Munich Light 36 6 6.4%
14.50 oz Dingemans - Cara 45 14.5 oz Cara 45 34.5 47 6.4%
6 oz Weyermann - Carafa Special Type III6 oz Carafa Special Type III 29.9 525 2.6%
15.70 oz Briess - Midnight Wheat Malt15.7 oz Midnight Wheat Malt 25 550 6.9%
226.70 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Centennial0.45 oz Centennial Hops Pellet 10.7 Boil 45 min 14.4 5.3%
1 oz Columbus1 oz Columbus Hops Pellet 13.8 Boil 45 min 41.28 11.8%
1 oz Columbus1 oz Columbus Hops Pellet 13.9 Whirlpool at 170 °F 20 min 5.68 11.8%
2 oz Northern Brewer - Centennial2 oz Centennial Hops Pellet 4.9 Whirlpool at 170 °F 20 min 4 23.7%
2 oz Northern Brewer - Centennial2 oz Centennial Hops Pellet 4.9 Dry Hop at 72 °F 7 days 23.7%
2 oz Northern Brewer - Chinook2 oz Chinook Hops Pellet 11 Dry Hop at 72 °F 7 days 23.7%
8.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary --
4 g Wyeast Yeast Nutrient Other Boil 10 min.
12 each Fermcap Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Grams
Cost:
$ 0.12 / g
$ 2.64
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 237 B cells required
$ 2.64 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.76 psi       Temp: 39 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 85 216 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 158 °F 150 °F 60 min
0.92 gal Sparge -- 170 °F --
Starting Grain Temp: 56 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.2 24.8  
Mash volume with grains 7.33 29.3  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 2.99 g | 12 qt) 2.35 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 6.53 26.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 5.98 23.9  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.87 g | 23.5 qt) 5.5 22  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

Originally from BYO Magazine but tweaked by me to get a different roast character.

Use Fermcap mainly to help with Krausen in fermenter so can add towards end of boil at dosage of 2 drops per gallon in kettle. May need it at start of boil if lots of hot break. If so, use several drops per gallon.

Be sure to rehydrate yeast nutrient in warm water.

Try rehydrating dry yeast before pitch. Sanitize everything. 110ml boiled water per packet. Cool to 95F. Pitch yeast and let stand for 15 min. Stir. Let stand another 5 min. Allow to cool to within 15F of wort and pitch.

Original Notes:
After the boil, turn off heat, add the final addition of hops, and begin a vigorous whirlpool in the kettle.

Let the hot wort stand for 20 mins, then chill to about 65F.

Aerate with pure oxygen and pitch the yeast.

Ferment @ 67F for 7 days.

Add the dry hops and raise the temp to 72F for five more days.

Once the beer reaches terminal gravity, rack to keg and force carbonate.

Target a carb level of 2.5 volumes (about 12psi @ 38F).

You may want to cold-crash the beer prior to packaging to 35F for 48 hours to improve its clarity.

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  • Last Updated: 2023-03-04 18:12 UTC
  • Snapshot Created: 2023-02-11 02:54 UTC