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Smorgasbord - Hazy Pale Ale

210 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Chris Germain
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Tuesday August 21st 2018
1.063
1.019
5.9%
65.3
6.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Pale 2-Row4 lb Pale 2-Row 38 2.5 32.3%
4 lb United Kingdom - Golden Promise4 lb Golden Promise 37 3 32.3%
8 oz United Kingdom - Golden Naked Oats8 oz Golden Naked Oats 33 10 4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16.2%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8.1%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 4%
6 oz Rice Hulls6 oz Rice Hulls 0 0 3%
12.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Simcoe8 g Simcoe Hops Pellet 12.7 First Wort 60 min 12.94 2.2%
0.75 oz Mandarina Bavaria0.75 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 170 °F 40 min 8.68 5.8%
0.25 oz Vic Secret0.25 oz Vic Secret Hops Pellet 15.5 Whirlpool at 170 °F 40 min 5.28 1.9%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 160 °F 30 min 8.1 7.7%
0.75 oz Vic Secret0.75 oz Vic Secret Hops Pellet 15.5 Whirlpool at 160 °F 30 min 11.08 5.8%
1.50 oz Mandarina Bavaria1.5 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 150 °F 20 min 8.68 11.6%
1 oz Vic Secret1 oz Vic Secret Hops Pellet 15.5 Whirlpool at 150 °F 20 min 10.55 7.7%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop at 68 °F 7 days 15.4%
2 oz Vic Secret2 oz Vic Secret Hops Pellet 15.5 Dry Hop at 68 °F 7 days 15.4%
43 g Nelson Sauvin43 g Nelson Sauvin Hops Pellet 12.5 Dry Hop at 72 °F 3 days 11.7%
34 g Crosby Hop Farm - Denali34 g Denali Hops Pellet 14.5 Dry Hop at 72 °F 3 days 9.3%
20 g Galaxy20 g Galaxy Hops Pellet 14.25 Dry Hop at 72 °F 3 days 5.4%
12.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Calcium Chloride Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
380 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
userwaterprofile-14656
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 0 0 250 90 0
Actuals listed above calculated from additions below to RO water

2g - Gypsum (~.5 tsp)
2.5g - Epsom (~.5 tsp)
13g - Cal Chloride (~3.0 tsp)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike / Mash in Temperature -- 169 °F 30 min
Mash Infusion -- 156 °F 60 min
4 gal Mash out Temperature -- 170 °F 10 min
3.75 gal Room temp sparge Sparge -- 70 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.87 15.5  
Mash volume with grains 4.86 19.4  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 5.14 g | 20.5 qt) 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.21 g | 28.8 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.7 22.8  
Hops absorption losses (whirlpool, hop stand) -0.2 -0.8  
Going into fermentor 5.5 22  
Total: 8.05 32.2
Equipment Profile Used: System Default
 
Notes

Brewing on Brewer's Edge Mash & Boil

  1. Started with 4 gallons of distilled water and added all salts listed to Mash - heated to 167F and hit mash temp perfectly on mash in

  2. Mashed normally for 60 mins with a brief recirc using a pump at 30 mins.

    PH - 5.2

  3. Mashed out at 170 for 10 mins then sparged with room temp jugs of RO - ~3.75 gallons

  4. Boiled and followed hop schedule and whirlpool.

  5. Cooled and transferred to fermenter. Set in chamber and cooled to 66 to pitch decanted 1318 starter

  6. Fermentation activity in a few hours. Dry hopped day 3 then let ferment for 10 days before crash cooling with co2 filled balloons on the blowoff. Took about 1-2 fills/day

  7. Closed transferred to keg with loose dry hop 2 in it. Used a clear beer draught system. Let the beer sit at room temp for 24 hours.

  8. Put on co2 at 2.3 lbs

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  • Last Updated: 2018-09-14 00:04 UTC