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SMaSH - OYL Yeast Test

177 calories 16.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 71% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Wednesday March 6th 2013
1.054
1.011
5.7%
61.0
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 100%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Mosaic5 g Mosaic Hops Pellet 11.6 Boil 60 min 8.26 3.8%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 11.6 Boil 20 min 22.64 10.7%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 11.6 Boil 10 min 22.16 10.7%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 11.6 Whirlpool at 208 °F 60 min 7.9 10.7%
3 oz Mosaic3 oz Mosaic Hops Pellet 11.6 Dry Hop 7 days 64.2%
4.68 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Temperature -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.69 g | 34.8 qt) 8.63 34.5  
Mash volume with grains (equipment estimates 9.57 g | 38.3 qt) 9.51 38  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Volume into fermentor 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Mash - 154F for 60mins

Pitch at 64F for 3 days, Free rise to 70F - 14 days

3gal w/1056
3gal w/OYL Hybrid (Belgian + Irish)

Actual
OG 1.055 (2/16)
FG 1.011

1056 - dry hopped for 4 days then cold crashed for 3. Added gelatin 2 days before bottling.

OYL - strange yeasty taste. Slowly raising to 80F.

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  • Last Updated: 2015-03-10 14:58 UTC