Brewer's Friend

Print

XPA - SirHopper con YQH

155 calories 14.3 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 70 min
Batch Size: 100 liters (ending kettle volume)
Pre Boil Size: 110 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 83% (ending kettle)
Source: Hernan Castellani
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Tuesday August 11th 2026
1.051
1.010
5.5%
17.6
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 kg American - Pilsner16 kg Pilsner 37 1.8 78%
4.50 kg Munich - Light 10L4.5 kg Munich - Light 10L 33 10 22%
20.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Elani150 g Elani Hops Pellet 11 Hop Stand at 85 °C 75 min 8.25 10%
150 g Yakima Valley Hops - Idaho 7150 g Idaho 7 Hops Pellet 12.5 Hop Stand at 85 °C 75 min 9.38 10%
400 g Elani400 g Elani Hops Pellet 11 Dry Hop at 21 °C 4 days 26.7%
400 g Yakima Valley Hops - Idaho 7400 g Idaho 7 Hops Pellet 12.5 Dry Hop at 21 °C 4 days 26.7%
400 g Mosaic400 g Mosaic Hops Pellet 12.5 Dry Hop at 21 °C 4 days 26.7%
1,500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Cloruro de Calcio Water Agt Mash 0 min.
20 g Sulfato de Calcio Water Agt Mash 0 min.
2 g Spring Ferm BR 2 Other Primary 0 min.
12 g Irish Moss Fining Boil 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
0.18 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 947 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 106.65 L. Suggest reducing initial water volume to 45.4 L and adding 61.25 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 75.03 L. Suggest reducing initial water volume to 31.87 L and adding 29.63 L sparge/top-off. 61.5
Strike water volume at mash thickness of 3 L/kg 61.5
Mash volume with grains 75
Grain absorption losses -20.5
Remaining sparge water volume 69.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 106.7 L) 110
Boil off losses -6.7
Post boil volume (equipment estimates 103.4 L) 100
Hops absorption losses (whirlpool, hop stand) -1.5
Estimated amount in fermentor 98.5
Total: 131.4  
Equipment Profile Used: System Default
 
Notes

100% Agua de red (menos de 100 ppm de conductividad)

Temperatura de Strike: 80ºC

Macerado a 68ºC

ARRANCAR A HERVIR 110 L DE MOSTO

70 min de hervor

PH del mosto fin de hervor: 5.1

Lupulado solo whirlpool, enfriar previamente a 85ºC

10 min de bomba + 65 min de espera

2 gr x Spring Fermentation Br2 + 100 gr de K97 @ 20ºC en el fermentador

Enfriar el mosto con oxigeno a 15 PPM

Curva de Fermentacion es:
20ºC hasta 1020 y ahi subimos a 23ºC

Dry Hop: Cuando le quedan 5 puntos de densidad por fermentar (entre 1015 y 1020)

Last Updated and Sharing
 
814
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-08-21 14:48 UTC