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Hop 2 It

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: DrPaulsen
No Chill: 5 minute extended hop boil time
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Thursday April 18th 2013
1.053
1.013
5.2%
38.3
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb American - Pale 2-Row9.75 lb Pale 2-Row 37 1.8 74.6%
1.75 lb United Kingdom - Maris Otter Pale1.75 lb Maris Otter Pale 38 3.75 13.4%
1.25 lb American - Caramel / Crystal 20L1.25 lb Caramel / Crystal 20L 35 20 9.6%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.4%
13.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 11.6 Boil 60 min 9.07 6.3%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 11.6 Boil 30 min 22.14 18.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.6 Boil 0 min 7.1 25%
2 oz Mosaic2 oz Mosaic Hops Pellet 11.6 Dry Hop 4 days 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride Water Agt Boil 90 min.
0.50 tsp Gypsum Water Agt Boil 90 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
1 each Whirlflock Fining Boil 15 min.
12 each Oxygen Other Primary 0 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pale / Light Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 60 110 10 165
CaCl: 6 gm
CaSO4: 6 gm


For 7 gallons of strike water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Protein Rest Infusion -- 135 °F 1 min
Beta/Saccharification Rest Temperature -- 148 °F 30 min
Alpha/Dextrinization Rest Temperature -- 162 °F 40 min
28 qt Sparge Fly Sparge -- 165 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.71 22.9  
Mash volume with grains 6.76 27  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.18 g | 24.7 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Start Vol = 7.5 gal (68F), 7.75 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal)
Ratio = 7.5/6.5 = 1.15
Gravity ~ 46 * 1.15 ~ 53

Whirlpool hot for 15 mins, then let rest for 15 mins. (Alternatively, perform a 30 min hop stand before chilling.)

Cold crash & remove all yeast before dry hopping.

In lieu of a step mash, perform a single infusion mash at 154F.

Based on Vinnie Cilurzo's guidelines for a hop test bed recipe.

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  • Last Updated: 2014-02-19 16:45 UTC