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Pointblank wet hop sesh 2

173 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Monday August 28th 2017
1.053
1.009
5.8%
42.4
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb American - Caramel / Crystal 30L0.75 lb Caramel / Crystal 30L 34 30 7.1%
0.75 lb Belgian - Aromatic0.75 lb Aromatic 33 38 7.1%
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 84.7%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.2%
10.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 8.9 Boil 30 min 26.31 25%
1 oz Chinook1 oz Chinook Hops Fresh 10 Boil 0 min 25%
1 oz Cascade1 oz Cascade Hops Pellet 6.9 Boil 20 min 16.08 25%
1 oz Cascade1 oz Cascade Hops Pellet 6.9 Boil 0 min 25%
4 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
wyeast british ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
$ 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
1 tsp CaSO4 and CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt at 165 Infusion -- 155 °F 60 min
13.5 qt at 170 -- -- 155 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 4.52 18.1  
Mash volume with grains 5.37 21.5  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 4.01 g | 16.1 qt) 3.66 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.95 g | 27.8 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.3 21.2  
Going into fermentor 5.3 21.2  
Total: 8.18 32.7
Equipment Profile Used: System Default
 
Notes

first run: 18-5.3=12.7
sparge: 26-12.7= 13
mash pH: 5.3
OG: 1.053
FG: 1.009
FINAL pH: 4.5

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  • Last Updated: 2017-09-18 00:17 UTC