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2024 Biere de Kamp

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 35 gallons (fermentor volume)
Pre Boil Size: 36.53 gallons
Post Boil Size: 35 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cypress Brewing
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Tuesday June 25th 2024
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OG: 1.055 FG: 1.013 ABV: 5.5% IBU: 20

1.048
1.011
4.8%
21.2
5.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Viking - 2-row Xtra Pale Europe55 lb 2-row Xtra Pale Europe 36.8 1.7 90.9%
4 lb Briess - Aromatic Munich Malt 20L4 lb Aromatic Munich Malt 20L 35.4 20 6.6%
1.50 lb Gambrinus - Honey Malt1.5 lb Honey Malt 37 25 2.5%
60.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Brewferm - Southern Star1.5 oz Southern Star Hops Pellet 13 First Wort 60 min 12.12 2.3%
6.22 oz Brewferm - Southern Star6.22 oz Southern Star Hops Pellet 13 Boil 5 min 9.11 9.5%
9.13 oz Azacca9.13 oz Azacca Hops Pellet 15 Dry Hop (High Krausen) 4 days 13.9%
9.13 oz Falconer's Flight9.13 oz Falconer's Flight Hops Pellet 10 Dry Hop (High Krausen) 4 days 13.9%
12.17 oz Brewferm - Southern Star12.17 oz Southern Star Hops Pellet 13 Dry Hop (High Krausen) 3 days 18.6%
9.13 oz Azacca9.13 oz Azacca Hops Pellet 15 Dry Hop 3 days 13.9%
6.09 oz Brewferm - Southern Star6.09 oz Southern Star Hops Pellet 13 Dry Hop 3 days 9.3%
12.17 oz Zappa12.17 oz Zappa Hops Pellet 7 Dry Hop 3 days 18.6%
65.54 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.52 tsp Yeast Nutrient Other Boil 15 min.
12.17 g Gypsum Water Agt Mash 1 hr.
22.89 ml Lactic acid Water Agt Mash 1 hr.
18.26 g Epsom Salt Water Agt Mash 1 hr.
6.09 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8.46 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
CellarScience - Hazy
Amount:
3.04 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1973 B cells required
Lallemand - Lalbrew New England
Amount:
3.04 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1973 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.8 gal Initial Mash Infusion -- 152 °F 60 min
6.1 gal Top up & Batch Sparge Sparge -- 170 °F --
24.3 gal Refill and Sparge #2 Infusion -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 36.79 gal (147.16 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 24.79 gal (99.16 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 31.31 gal (125.24 qt). Suggest reducing strike water volume to 7.16 gal (28.64 qt) and adding 19.31 gal (77.24 qt) sparge/top-off. 26.47 105.9  
Strike water volume at mash thickness of 1.75 qt/lb 26.47 105.9  
Mash volume with grains 31.31 125.2  
Grain absorption losses -7.56 -30.3  
Remaining sparge water volume (equipment estimates 18.13 g | 72.5 qt) 17.87 71.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 36.79 g | 147.2 qt) 36.53 146.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.29 -1.2  
Post boil Volume 35 140  
Going into fermentor 35 140  
Total: 44.34 177.4
Equipment Profile Used: System Default
"2024 Biere de Kamp" American Pale Ale beer recipe by Cypress Brewing. All Grain, ABV 4.77%, IBU 21.22, SRM 5.12, Fermentables: (2-row Xtra Pale Europe, Aromatic Munich Malt 20L, Honey Malt) Hops: (Southern Star, Azacca, Falconer's Flight, Zappa) Other: (Yeast Nutrient, Gypsum, Lactic acid, Epsom Salt, Calcium Chloride (dihydrate))
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  • Last Updated: 2025-06-03 19:55 UTC