Brewer's Friend

Print

Carahell Quad

234 calories 16.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Beer and Brewing
Calories: 234 calories (Per 12oz)
Carbs: 16.2 g (Per 12oz)
Created: Monday February 29th 2016
1.072
1.007
8.4%
27.3
10.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 20%
6 lb German - CaraHell6 lb CaraHell 34 11 60%
2 lb Cane Sugar2 lb Cane Sugar 46 0 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 20.02 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 7.26 50%
2 oz / $ 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
0Q0120Z
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 gal Infusion -- 150 °F 90 min
7.5 gal Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 3.6 14.4  
Mash volume with grains 4.24 17  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 3.08 g | 12.3 qt) 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 5.58 g | 22.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.1 24.4
Equipment Profile Used: System Default
 
Notes

Start fermentation at 64 and let it warm up to 75.
Dry hop .5 oz each of Kent and Styrian in each fermentor for the last week before kegging.

I think with the long cool mash, it will attenuate a bit lower than recipe prediction, and end up at 6-6.5%.

Last Updated and Sharing
 
1,112
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-02-20 21:26 UTC