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Microsmosas - Reduction

135 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 46 liters
Post Boil Size: 46.09 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 85% (brew house)
No Chill: 45 minute extended hop boil time
Hop Utilization: 125%
Calories: 135 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday January 30th 2026
1.041
1.011
4.0%
25.1
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.40 kg Barrett Burston - Ale Malt6.4 kg Ale Malt 36.8 5.97 87.7%
250 g Barrett Burston - Wheat Malt250 g Wheat Malt 35.4 3.31 3.4%
155 g Joe White - Caramalt155 g Caramalt 34.5 55 2.1%
490 g Joe White - Ale Malt490 g Ale Malt 36.8 6 6.7%
7,295 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Pride of Ringwood18 g Pride of Ringwood Hops Pellet 10 Boil 60 min 14.53 10.2%
15 g Centennial15 g Centennial Hops Pellet 8 Boil 15 min 8.94 8.5%
8 g Amarillo8 g Amarillo Hops Pellet 6.7 Whirlpool 10 min 0.58 4.5%
10 g Centennial10 g Centennial Hops Pellet 10 Whirlpool 10 min 1.09 5.7%
25 g Amarillo25 g Amarillo Hops Pellet 6.7 Dry Hop 4 days 14.2%
25 g Centennial25 g Centennial Hops Pellet 8 Dry Hop 2 days 14.2%
25 g Vic Secret25 g Vic Secret Hops Pellet 15.5 Dry Hop 2 days 14.2%
25 g NZ Hops - Superdelic25 g Superdelic Hops Pellet 10.5 Dry Hop 2 days 14.2%
25 g Citra25 g Citra Hops Pellet 11 Dry Hop 2 days 14.2%
176 g / $ 0.00
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 353 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 319.9 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 10 0 50 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.32 L Versement Strike 40 °C 40 °C 10 min
Palier protéolytique Temperature 47 °C 47 °C 20 min
Saccharafication Temperature 67 °C 67 °C 60 min
Mash out Temperature 78 °C 78 °C 10 min
35.87 L Rinçage des drêches Sparge 76.5 °C 76.5 °C 40 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.96 L. Suggest reducing initial water volume to 45.4 L and adding 6.56 L sparge/top-off.  
Strike water volume at mash thickness of 3.5 L/kg 25.5
Mash volume with grains 30.3
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 34.6 L) 28.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52 L) 46
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 46.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 46
Total: 54.2  
Equipment Profile Used: System Default
 
Notes

this is the author I am sure hiss variant is better and all credit goes to him thanks for an awesome beer
https://www.brewersfriend.com/homebrew/recipe/view/893691/microsmosas

this is distantly inspired by what ingredients I had lying around.

Was very happy with how this turned out half batch BRY-97 higher temp 20 from mem was very nice.

Nottingham done at 15 degrees was the winner though.

both tasted nice. Nottingham was just that bit smoother. I'd say it was a sessionable APA.

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  • Public: Yup, Shared
  • Last Updated: 2026-04-03 01:32 UTC