026 Mosaic SMASH APA - Beer Recipe - Brewer's Friend

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026 Mosaic SMASH APA

166 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 110 min
Batch Size: 14.2 liters (ending kettle volume)
Pre Boil Size: 17.8 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 82% (ending kettle)
Source: R. Mägi
Calories: 166 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Friday September 2nd 2016
1.055
1.006
6.6%
65.5
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pale Ale3 kg Pale Ale 38 3.4 100%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Mosaic21 g Mosaic Hops Pellet 12 Boil 20 min 28.83 21%
23 g Mosaic23 g Mosaic Hops Pellet 12 Boil 10 min 18.9 23%
21 g Mosaic21 g Mosaic Hops Pellet 12 Whirlpool at 95 °C 60 min 17.75 21%
35 g Mosaic35 g Mosaic Hops Pellet 12 Dry Hop 5 days 35%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
värska kanistrist
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 63 °C 60 min
10 L Sparge -- 70 °C 20 min
Starting Mash Thickness: 3.33 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 10
Mash volume with grains 12
Grain absorption losses -3
Remaining sparge water volume 11.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 17.8
Boil off losses -10.5
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 7.1 L) 14.2
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 14.1
Total: 21.7  
Equipment Profile Used: System Default
 
Notes

meski temp liiga madal, 63st
virret liiga palju, 17.8. 2l vähem oleks võinud olla
keet 110min et og kõrgemaks saada
final kettle on võetud jahutatult: 13.3l
kohe pärast kääritusnõusse panekut keldrisse (NÕU 2)
12h möödudes ühtki märki käärimisest ei ole, virre samas soojem kui ambient 17c vs 18c

valge korgiga
1 täpiga võivad olla ülekarboniseeritud. algul täidetud pudelid, unustasin virret segada enne pudeldamise algust (siirupi olin varem lisanud ja siis segasin).
2 täpiga on kuumutamata pudelid, ainult sooja veega pestud (kuumutatud pudelid said otsa)

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  • Last Updated: 2016-10-05 13:08 UTC