PopsAPA (Sierra Nevada Clone) - Beer Recipe - Brewer's Friend

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PopsAPA (Sierra Nevada Clone)

164 calories 14.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Papini
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Monday July 25th 2016
1.054
1.010
5.8%
53.4
11.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg American - Pale Ale5.5 kg Pale Ale 37 3.5 91.7%
0.50 kg American - Caramel / Crystal 60L0.5 kg Caramel / Crystal 60L 34 60 8.3%
6 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Pellet 7 Boil 90 min 10.16 6.7%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 40 min 15.43 13.3%
50 g Cascade50 g Cascade Hops Pellet 7 Boil 20 min 16.67 33.3%
70 g Cascade70 g Cascade Hops Pellet 7 Boil 5 min 11.14 46.7%
150 g / R$ 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:
0.35 (M cells / ml / ° P) 103 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 9 g/l       CO2 Level: 4.94 g/l
 
Target Water Profile
Bioleve
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
20 L Infusion -- 67 °C 60 min
Infusion -- 76 °C 5 min
12 L Sparge -- 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.2 L) 38.9
Mash volume with grains (equipment estimates 42.2 L) 42.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 32
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 22 L) 24
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24 L) 22
Total: 38.9  
Equipment Profile Used: System Default
 
Notes

Primary Fermentation for 7 days at 18°C.
Secondary fermentation for more 14 days at 0°C .

Malt Caramel / Crystal 60 L = Caramel Munich III (57L)

California ale yeast

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  • Last Updated: 2019-10-01 22:35 UTC