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super session #1

158 calories 16.4 g 12 oz
Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bader brewing, Lawson's Finest
Rating:
4.00 (1 Review)

Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created Thursday March 24th 2016
1.048
1.012
4.8%
31.3
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 46.8%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 28.4%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 14.2%
0.38 lb American - Caramel / Crystal 10L0.375 lb Caramel / Crystal 10L 35 10 5.3%
0.38 lb American - Munich - Light 10L0.375 lb Munich - Light 10L 33 10 5.3%
7.05 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 10 Boil 60 min 6.27 3%
5 oz Amarillo5 oz Amarillo Hops Pellet 10 Aroma 5 min 25.02 60.6%
3 oz Amarillo3 oz Amarillo Hops Pellet 10 Dry Hop 4 days 36.4%
8.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 qt Steep Temperature 155 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish moss Other Boil 30 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.48 g | 25.9 qt) 2.28 9.1  
Grain absorption losses (steeping) -0.22 -0.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.44 1.7  
Pre boil volume (equipment estimates 6.7 g | 26.8 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.28 9.1
Equipment Profile Used: System Default
 
Notes

Steep the crushed malts in 2.5 gallons (9.5 L) of water at 155° F (70° C) for 30 minutes. Remove the grains from the wort. Add the malt extracts and boil for 60 minutes. Add the first hop addition of Amarillo at the beginning of the boil primarily as a foam inhibitor. Add your irish moss for the last 30 minutes. Turn off your burner and remove your pot from your heat source. Now add your 5 ounces of Amarillo hops, and stir to mix in. After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature. This addition is a bit tricky, but the goal is to have the large amount of hops in your beer for about 5 minutes after the beer has finished boiling, but prior to cooling below around 150. This extracts a small amount of hop bitterness, and a large amount of hop flavors. When you have cooled your beer to about 80, you can strain the beer into your fermenter. Aerate your beer and pitch your yeast. Ferment at 68°-70°F to help hold the aromatics in the beer. When fermentation is complete, rack your beer off the trub, and add the remaining “dry hop” addition of 3.0 oz. of Amarillo, and allow the beer to absorb the dry hop flavors for about 4 days. Then bottle or keg as you normally would.

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  • Last Updated: 2016-03-24 20:45 UTC