CDQ Lab Session Spiced Ale - Beer Recipe - Brewer's Friend

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CDQ Lab Session Spiced Ale

142 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 75 min
Batch Size: 90 liters (ending kettle volume)
Pre Boil Size: 100 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Matheus Marassi
No Chill: 30 minute extended hop boil time
Calories: 142 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Friday August 28th 2015
1.047
1.007
5.3%
28.1
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg German - Pilsner10 kg Pilsner 38 1.6 54.1%
1 kg American - Caramel / Crystal 40L1 kg Caramel / Crystal 40L 34 40 5.4%
5 kg American - Pale Ale5 kg Pale Ale 37 3.5 27%
0.50 kg German - CaraRed0.5 kg CaraRed 34 20 2.7%
2 kg Belgian Candi Sugar - Clear/Blond (0L)2 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 10.8%
18.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 15 Boil 60 min 24.24 50%
50 g Cascade50 g Cascade Hops Pellet 7 Whirlpool at 65 °C 15 min 3.89 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Abóbora Spice Mash 100 min.
60 g sementes de coentro Spice Boil 15 min.
20 g Noz moscada Spice Boil 15 min.
20 g Pimenta da Jamaica Spice Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 788 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Beta amilase - ADD 2kg de abóbora assada e picada em cubos pequenos. Temperature -- 63 °C 10 min
Alfa amilase Temperature -- 65 °C 40 min
Alfa amilase 2 Temperature -- 68 °C 40 min
60 L Mash out Sparge -- 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 97.38 L. Suggest reducing initial water volume to 45.4 L and adding 51.98 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 52.14 L. Suggest reducing initial water volume to 34.51 L and adding 6.74 L sparge/top-off. 41.3
Strike water volume at mash thickness of 2.5 L/kg 41.3
Mash volume with grains 52.1
Grain absorption losses -16.5
Remaining sparge water volume 74.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.4
Pre boil volume (equipment estimates 97.4 L) 100
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 92.6 L) 90
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 89.8
Total: 116  
Equipment Profile Used: System Default
 
Notes

******** 1° FERMENTAÇÃO *******

  • 8 dias de fermentação entre 19°C/22°C + 2 dias em 24°C. Total 10 dias.
    ******** MATURAÇÃO *******
  • Maturação 14 dias entre 2°C e 5°C,
    ******** ENVASE *******
  • 6 gramas/litro.
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  • Last Updated: 2019-05-18 21:06 UTC