Fort Point - Beer Recipe - Brewer's Friend

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Fort Point

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Sunday October 28th 2018
1.063
1.015
6.3%
64.3
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 80%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 12%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 6%
4 oz American - Caramel / Crystal 20L4 oz Caramel / Crystal 20L 35 20 2%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Boil at 212 °F 60 min 13 3.1%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 14 Boil at 212 °F 10 min 13.19 9.4%
2 oz Columbus2 oz Columbus Hops Pellet 14 Whirlpool at 180 °F 2 min 38.13 25%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop at 67 °F 4 days 50%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop at 67 °F 4 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Other Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °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: Keg       Amount: 9.2 PSI @ 36F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 180 110 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Decoction -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.47 21.9  
Mash volume with grains 6.47 25.9  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.46 g | 13.8 qt) 3.34 13.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

Ferment at 68F. Day 4 or 5 add the dry hops to the fermenter. Let hops sit on beer for five days. Keg

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  • Last Updated: 2018-10-28 06:29 UTC