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Bright Beer

147 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 40 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Saturday February 1st 2025
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OG: 1.046 FG: 1.008 ABV: 5.0% IBU: 33

1.045
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4.8%
32.8
3.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 6-Row8.5 lb Pale 6-Row 35 1.8 85%
1.50 lb Briess - White Wheat Malt1.5 lb White Wheat Malt 39.1 2.5 15%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Lemondrop0.75 oz Lemondrop Hops Leaf/Whole 6 Boil at 208 °F 10 min 5.71 51.7%
0.35 oz Cashmere0.35 oz Cashmere Hops Leaf/Whole 8.4 Boil at 208 °F 25 min 7.15 24.1%
0.35 oz Jarrylo0.35 oz Jarrylo Hops Leaf/Whole 16.3 Boil at 208 °F 60 min 19.95 24.1%
1.45 oz / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
East Coast Yeast - Northeast Ale ECY29
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Escarpment Labs - Foggy London Ale
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Medium
Optimum Temp:
64.4 - 73.4 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Escarpment Labs - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
67 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Lallemand - Lalbrew New England
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Omega Yeast Labs - West Coast Ale II OYL-009
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Consider adding magnesium to allow for more Maillard react and potential reduce yeast uptake of Maillard reaction products
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Long protein rest in to create short peptides and free amino acids as subtrate for maillard reactions Infusion 127 °F 120 °F 30 min
Alpha amylase rest Infusion 120 °F 165 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 3.68 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.55 26.2  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.05 32.2
Equipment Profile Used: System Default
 
Notes

The ideal malt bill will comprise of primarily malted barley kilned to 2 L and a high protein content. Additionally, an optional wheat malt addition can be added. (also at 2 L with high protein content.)
If possible, ensure that malts used were kilned at temperature below 212f (100C).

For brew specifications:
starting pH of 5.2 (better to be lower than higher)
a short rest at 120F for proteases (should cause a slight haze for light scattering in final beer)
Boil at 208F, ensuring to never go above 212F.
a boil time of 40 minutes.
(During this time, yellow compounds should be created at a rate significantly faster than the corresponding decrease in beer lightness value. However, the lightness value will have a larger impact on the goal color. A longer boil will produce more yellow compounds, a shorter boil will preserve beer Lightness)

Boil Length was using a very rough formula:
L = 92 - 7/24x = lightness
b = 63 + 11/18x = yellowness

The slopes are roughly estimated color changes from a graph
The intercept is an estimate of the 2 Lovibond starting color values in the CIELAB color parameters.

Yeast Choice:
Yeast options, as indicated above, are strands typically used in various IPA styles. The ideal yeast should have lemon-lime ester formation and high flocculation.

Hop Choice:


need to determine:
hops
yeast
malt specifications

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  • Last Updated: 2025-06-02 20:33 UTC