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Balter XPA

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Mark Reid
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Friday November 27th 2015
1.047
1.009
5.1%
51.0
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pale Ale3 kg Pale Ale 37 3.5 76.9%
0.70 kg American - Wheat0.7 kg Wheat 38 1.8 17.9%
0.20 kg American - Caramel / Crystal 15L0.2 kg Caramel / Crystal 15L 35 15 5.1%
3.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 60 min 32.63 13.4%
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Boil 20 min 13.17 8.9%
12 g Galaxy12 g Galaxy Hops Pellet 14.25 Boil 5 min 5.2 10.7%
35 g Galaxy35 g Galaxy Hops Pellet 14.25 Boil 0 min 31.3%
40 g Galaxy40 g Galaxy Hops Leaf/Whole 14.25 Dry Hop 10 days 35.7%
112 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash in Infusion -- 67 °C --
Mash out Infusion -- 76 °C 50 min
Sparge Sparge -- 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.7
Mash volume with grains 14.3
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 19.2 L) 25.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

Fairly involved mash regime in order to get as much out of the adjunct as possible. S.G 1.038 F.G 1.006
The Rice solids are white rice boiled for 20 minutes
Mash in Add 10.65 L of water at 46.7 C 42.0 C 15 min
Add Rice boiled with 4.00 L of water at 92.0 C 54.0 C 50 min
Sacch Rest Heat to 62.0 C over 10 min 62.0 C 20 min
Sacch Rest Heat to 72.0 C over 10 min 72.0 C 10 min
Mash out Heat to 78.0 C over 10 min 78.0 C

DCL Yeast S-189 - SafLager German Lager

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  • Last Updated: 2017-09-01 03:44 UTC