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A Glacial Pace

187 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Three Shakes Brewing
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday September 30th 2016
1.057
1.012
6.0%
43.7
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale Ale11 lb Pale Ale 37 3.5 81.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.7%
2 lb American - Victory2 lb Victory 34 28 14.8%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Glacier1.5 oz Glacier Hops Pellet 3.5 Boil 60 min 16.2 27.3%
1 oz Glacier1 oz Glacier Hops Pellet 3.5 Boil 30 min 8.3 18.2%
1 oz Glacier1 oz Glacier Hops Pellet 3.5 Boil 20 min 6.54 18.2%
1 oz Glacier1 oz Glacier Hops Pellet 3.5 Boil 10 min 3.91 18.2%
1 oz Glacier1 oz Glacier Hops Pellet 3.5 Whirlpool at 210 °F 0 min 8.74 18.2%
5.50 oz / $ 0.00
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bedford Water Report 2015. Updated 06/28/2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 13 23 91 167 96
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.06 gal Mash Temperature -- 152 °F 60 min
Mash Out Temperature -- 168 °F 10 min
3.06 gal Sparge Fly Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.67 g | 30.7 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil volume (equipment estimates 4.83 g | 19.3 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 5.96 23.9  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

HOPS: These are 2 year old hops. They've been stored well, but have lost some AA, thus the low number of 3.5%.
YEAST: Made a good starter. Pitch cool at 65˚F then set your regulator to 66˚F, let it rock for 3 days. Raise the temp to 70˚F for a couple days to encourage complete attenuation and re-absorption of fermentation byproducts. At this point, I usually crash the beer to 32˚F for a couple days then keg per my typical method, pouring the first pint a couple days later. (All above from Brulosophy)

Actual SG 1.056
Actual FG 1.009
Actual ABV 6.17

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  • Last Updated: 2017-10-23 12:48 UTC