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AamPaled

155 calories 16.3 g 16 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
4.00 (1 Review)

Calories: 155 calories (Per 16oz)
Carbs: 16.3 g (Per 16oz)
Created: Friday April 27th 2018
1.047
1.012
4.6%
46.9
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pale Ale9 lb Pale Ale 38 3.4 100%
9 lbs / ₹ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 13 Boil 45 min 46.92 100%
1 oz / ₹ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.70 lb Fresh Alphonso Mangoes Flavor Secondary 7 days
4 oz DME Other Other 0 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 182 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bangalore
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 120 58 166 140 291
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike = 160 Infusion -- 150 °F 60 min
3 gal Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.6 14.4  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.81 g | 19.3 qt) 4.98 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.58 34.3
Equipment Profile Used: System Default
 
Notes

1) 1L starter @ 1.040. Harvest 200ml.
2) Slice & freeze the mangoes, then thaw & add at the end of 2 weeks. Make sure to weigh it down - no fruit should be exposed to the surface. Ferment for another week (or 2) @ 72, before kegging.

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  • Last Updated: 2018-06-18 06:48 UTC