Super session #1 all grain - Beer Recipe - Brewer's Friend

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Super session #1 all grain

182 calories 19 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bader brewing, Lawson's Finest
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Friday March 31st 2017
1.055
1.014
5.4%
50.8
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale Ale9 lb Pale Ale 37 3.5 83.7%
0.38 lb American - Caramel / Crystal 10L0.375 lb Caramel / Crystal 10L 35 10 3.5%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 9.3%
0.38 lb German - CaraFoam0.375 lb CaraFoam 37 1.8 3.5%
10.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 10 Boil 60 min 10.18 3%
5 oz Amarillo5 oz Amarillo Hops Pellet 10 Aroma 5 min 40.59 60.6%
3 oz Amarillo3 oz Amarillo Hops Pellet 10 Dry Hop 4 days 36.4%
8.25 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Other Boil 10 min.
0.50 each 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:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 128 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 qt Single step Infusion -- 158 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.36 13.4  
Mash volume with grains 4.22 16.9  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 4.73 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.7 g | 26.8 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.09 32.4
Equipment Profile Used: System Default
 
Notes
 This is a single step infusion mash, mashing at 158° (70°c) to create a fuller bodied beer. Mix all the crushed grains with 3.5 gallons (13 L) of 170° F (77° C) water and stabilize the mash at 158° (70° C) for 60 minutes.  Raise your mash temperature to 165° (74° C) and sparge with enough 175° (79° C) water to collect approximately 6.25 gallons of wort.  Boil this wort for 60 minutes.  Typically I would suggest reducing your hops that you boil for 60 minutes, but with this “hop bursting” method, there are so little hops in this first addition I think you can continue to use the 0.25 oz of Amarillo in the first addition without changing the bitterness level of this beer.  Boil this wort for 60 minutes. Add the servomyces pill at 10 min, and 1/2 a whirlfloc at 5 min. Turn off your burner and remove your pot from your heat source.  Now add your 5 ounces of Amarillo hops, and stir to mix in.  After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature.  This addition is a bit tricky, but the goal is to have the large amount of hops in your beer for about 5 minutes after the beer has finished boiling, but prior to cooling below around 150.  This extracts a small amount of hop bitterness, and a large amount of hop flavors.  When you have cooled your beer to about 80, you can strain the beer into your fermenter.   Aerate your beer and pitch your yeast.  Ferment at 68°-70°F to help hold the aromatics in the beer.  When fermentation is complete, rack your beer off the trub, and add the remaining “dry hop” addition of 3.0 oz. of Amarillo, and allow the beer to absorb the dry hop flavors for about 4 days.  Then bottle or keg as you normally would.
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  • Last Updated: 2017-06-03 17:36 UTC