Tropic Thunder - Beer Recipe - Brewer's Friend

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Tropic Thunder

144 calories 11 g 330 ml
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 25 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 3 liters
Pre Boil Gravity: 1.352 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Zekeramone
Calories: 144 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Sunday July 22nd 2018
1.048
1.006
5.5%
1.0
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose 46 0.5 31.3%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 4 15.6%
1.70 kg Liquid Malt Extract - Light1.7 kg Liquid Malt Extract - Light 35 4 53.1%
3.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Boil 25 min 0.69 23.1%
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Boil 10 min 0.36 23.1%
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 0 min 23.1%
20 g Galaxy20 g Galaxy Hops Pellet 14.25 Dry Hop 0 days 30.8%
65 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 22.5 L) 0.9
Volume increase from sugar/extract (early additions) 2.1
Pre boil volume (equipment estimates 24.6 L) 3
Boil off losses -2.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 22
Going into fermentor 22
Total: 0.9  
Equipment Profile Used: System Default
 
Notes

Note: Use coopers 1.7kg Australian Pale ale (not LME)

In a large pot, add 3 litres water and 500g Light dry malt extract and bring to boil.

Add 15g amarillo and boil for 15 minutes.
Add 15g amarillo and boil for 10 minutes.
Turn off heat and add 15g Galaxy. Let steep for 5 minutes and then move pot to ice bath and let cool for about 10 minutes.

Strain into fermenter and add the coopers tin and 1kg dextrose.

Add enough cold water to bring to 22 litres. Ensure water is cold enough that final temp of wort is between 20-24 degrees celcius. Once temp is in this range, add the yeast and then set to ferment at 20 degrees celcius.

Once fermentation has completed (approx 1.08), add 20g galaxy to fermenter and leave for another 3 days before bottling or kegging.



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  • Last Updated: 2018-07-22 12:04 UTC