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Rod Ale #2

139 calories 11.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Rodrigo Fonseca
Calories: 139 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Tuesday November 3rd 2015
1.046
1.007
5.1%
38.0
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.80 kg German - Pilsner0.8 kg Pilsner 38 1.6 42.1%
1 kg German - Pale Ale1 kg Pale Ale 39 2.3 52.6%
0.10 kg American - Caramel / Crystal 10L0.1 kg Caramel / Crystal 10L 35 10 5.3%
1.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops Pellet 15 Boil 60 min 34.68 24%
8 g East Kent Goldings8 g East Kent Goldings Hops Pellet 5 Boil 10 min 3.35 32%
11 g Citra11 g Citra Hops Pellet 11 Dry Hop 4 days 44%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Casca de laranja Flavor Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Volta Redonda
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 2 10 2 8 43
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Fly Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.7
Mash volume with grains 7
Grain absorption losses -1.9
Remaining sparge water volume (equipment estimates 10.9 L) 6.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.8 L) 9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 8
Going into fermentor 8
Total: 11.8  
Equipment Profile Used: System Default
 
Notes

A casca de laranja deu um retrogosto estranho. Testar técnicas de infusão a quente para inserir no fermentador.

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  • Last Updated: 2016-03-11 13:19 UTC