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BIG FRED

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 17.8 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 59% (ending kettle)
Source: BENNO
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Thursday February 8th 2018
1.060
1.015
5.9%
70.8
19.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5,180 g Finland - Pale Ale Malt5180 g Pale Ale Malt 36 3.84 91.8%
40 g American - Blackprinz40 g Blackprinz 36 1332.78 0.7%
420 g Dry Malt Extract - Amber420 g Dry Malt Extract - Amber 42 25.19 7.4%
5,640 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g COLUMBUS20 g COLUMBUS Hops Pellet 13 Boil 30 min 29.36 13.2%
21 g COLUMBUS21 g COLUMBUS Hops Pellet 13 Boil 20 min 24.29 13.9%
20 g CASCADE20 g CASCADE Hops Pellet 6.5 Boil 15 min 9.48 13.2%
40 g CASCADE40 g CASCADE Hops Pellet 6.5 Boil 5 min 7.62 26.5%
50 g CASCADE50 g CASCADE Hops Pellet 6.5 Dry Hop 0 days 33.1%
151 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Flen Sweden
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 4 13 21 11 34
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.7
Mash volume with grains 19.1
Grain absorption losses -5.2
Remaining sparge water volume 13.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 24 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 16.8 L) 17.8
Estimated amount in fermentor 17.8
Total: 28.8  
Equipment Profile Used: System Default
 
Notes

Brewdate 2018.02.08
Dryhopped 2018.02.16
Bottled 2018.02.27

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  • Last Updated: 2018-03-02 15:08 UTC