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FSM

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 4.7 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: jason apter
Rating:
5.00 (1 Review)

Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday March 16th 2017
1.060
1.013
6.1%
44.5
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.65 lb American - Pale 2-Row3.65 lb Pale 2-Row 37 1.8 32.7%
4.40 lb Grits4.4 lb Grits 37 1 39.5%
3.10 lb American - Pale 6-Row3.1 lb Pale 6-Row 35 1.8 27.8%
11.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Leaf/Whole 12.2 Boil 60 min 44.45 33.3%
0.75 oz Citra0.75 oz Citra Hops Leaf/Whole 11 Boil 0 min 25%
1.25 oz Amarillo1.25 oz Amarillo Hops Pellet 8.6 Dry Hop 0 days 41.7%
3 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
$ 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
dechlorinated and added 4g gypsum to mash water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt -- -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.88 19.5  
Mash volume with grains 5.77 23.1  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume 2.27 9.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.27 g | 25.1 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 3.93 g | 15.7 qt) 4.7 18.8  
Estimated amount in fermentor 4.7 18.8  
Total: 7.14 28.6
Equipment Profile Used: System Default
 
Notes

using 2kg spaghetti to make a beer to honor the FSM, hail his noodly appendages. (put grits for equivalent in mash bill) With american malt, italian spaghetti and new zealand hops, it is a global ale.
cooked spaghetti and let cool to approx mash temp. then add barley and water. No sparge problems, batch sparged as normal, vorlauf ran clear after about a gallon of circulating. Dryhop in primary after fermentation slows.

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  • Last Updated: 2017-04-25 03:56 UTC