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NEPA FUNK

146 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Wallace and Gromit Brewing
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Monday November 13th 2017
1.048
1.010
4.9%
37.4
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 68.2%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 18.2%
300 g United Kingdom - Oat Malt300 g Oat Malt 28 2 6.8%
300 g American - Caramel / Crystal 10L300 g Caramel / Crystal 10L 35 10 6.8%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz CTZ0.2 oz CTZ Hops Leaf/Whole 15.5 First Wort 0 min 13.98 2.8%
0.50 oz Citra0.5 oz Citra Hops Leaf/Whole 11 Boil 15 min 11.18 6.9%
0.50 oz Simcoe0.5 oz Simcoe Hops Leaf/Whole 12.7 Boil 5 min 5.19 6.9%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 8.6 Boil 5 min 7.03 13.9%
1 oz CTZ1 oz CTZ Hops Leaf/Whole 15.5 Dry Hop 5 days 13.9%
1 oz Mosaic1 oz Mosaic Hops Leaf/Whole 12.5 Dry Hop 5 days 13.9%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 5 days 13.9%
1 oz Vic secret1 oz Vic secret Hops Pellet 16 Dry Hop 5 days 13.9%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 5 days 13.9%
7.20 oz / $ 0.00
 
Yeast
The Yeast Bay - Funktown Pale Ale
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Med/Low
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 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
14.7 L Temperature -- 68 °C 60 min
Mashout Temperature -- 75 °C 15 min
18 L Sparge -- 75 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.2
Mash volume with grains 16.1
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 17 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18.9
Going into fermentor 18.9
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Oat malt and crystal is a blend to mimic golden naked oats.

Dry hop after day two of fermentation.

With 10 gallons distilled water:
2 grams chalk (.53 tsp)
1 gram baking soda (.23 tsp)
6 grams gypsum (1.5 tsp)
4 grams calcium chloride (1.18 tsp)
5 grams Epsom salt (1.11 tsp)

Add 29.36 ml (~5.9 tsp)

Ferment at 68 for 3 days then ramp up to 72

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  • Last Updated: 2018-02-10 20:15 UTC