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Beer-scato

267 calories 28.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 267 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Monday March 20th 2017
1.080
1.022
7.7%
21.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Canadian - Pale 2-Row20 lb Pale 2-Row 36 1.75 76.9%
3 lb Lactose (Milk Sugar)3 lb Lactose (Milk Sugar) 41 1 11.5%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose 46 0.5 11.5%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 60 min 21.4 16.7%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool 10 min 16.7%
4 oz wakatu4 oz wakatu Hops Pellet 7.5 Dry Hop 4 days 66.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz whirlfloc Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Guelph + 75% Diluted
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 10 20 34 73 89
12.6gal "Guelph +75% diluted" water profile
7g gypsum (2 tsp)
2g calcium choride (0.5 tsp)
3 tsp lactic acid (88%)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Infusion -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 16.89 gal (67.57 qt). Suggest reducing initial strike volume to 10.4 gal (41.6 qt) and adding 4.89 gal (19.57 qt) sparge/top-off. 15.29 61.2  
Strike water volume (equipment estimates 13.87 g | 55.5 qt) 15.29 61.2  
Mash volume with grains (equipment estimates 15.47 g | 61.9 qt) 16.89 67.6  
Grain absorption losses -2.5 -10  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.46 1.8  
Pre boil volume (equipment estimates 11.58 g | 46.3 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 10.04 40.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Volume into fermentor 10 40  
Total: 15.29 61.2
Equipment Profile Used: System Default
 
Notes

High carbontion
Package in Champagne bottles

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  • Last Updated: 2017-03-23 14:18 UTC