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Buzzcrafters Winter Pale Ale

190 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday November 25th 2017
1.058
1.010
6.3%
100.4
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 83.3%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 8.3%
1 lb United Kingdom - Cara Malt1 lb Cara Malt 35 17.5 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Green Bullet0.9 oz Green Bullet Hops Pellet 12.2 First Wort 0 min 43.35 19.7%
0.67 oz Chinook0.67 oz Chinook Hops Pellet 12.9 First Wort 0 min 34.12 14.7%
1 oz Chinook1 oz Chinook Hops Pellet 12.9 Boil 15 min 22.97 21.9%
1 oz Chinook1 oz Chinook Hops Pellet 12.9 Dry Hop 5 days 21.9%
1 oz Chinook1 oz Chinook Hops Pellet 12.9 Dry Hop 3 days 21.9%
4.57 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
add 10 mg gypsum to mash water
check pH after dough in
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.99 16  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.86 g | 19.4 qt) 4.76 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

grain temperature 65 degrees
heat strike water to 163.9
mash start 9:45 am
pH = 5.5
heat sparge water to 170 degrees
add first wort hops to kettle for sparge
remove hops after boil start

fermented at approximately 62 degrees

add dry hop charge January 1
add dry hop charge January 3

bottled Saturday, January 6
F.G. 1.010
add 5 oz. corn sugar boiled in 4 cups water
52 bottles, white crowns
tastes and smells of Chinook for days - bitter, but not too bitter to enjoy and share!

to me this is more like 60 IBUs - confirming what I've read about fermentation reducing the number of total IBUs.

Last Updated and Sharing
 
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  • Last Updated: 2018-01-21 13:51 UTC