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Cherry Dipped PA

121 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 70 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Zachary Hooker / AHA
Calories: 121 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Saturday November 24th 2018
1.040
1.008
4.2%
52.7
10.6
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg American - Pale 2-Row2.5 kg Pale 2-Row 37 1.8 64.1%
400 g American - Munich - Light 10L400 g Munich - Light 10L 33 10 10.3%
500 g American - Carapils (Dextrine Malt)500 g Carapils (Dextrine Malt) 33 1.8 12.8%
300 g American - Caramel / Crystal 40L300 g Caramel / Crystal 40L 34 40 7.7%
200 g American - Caramel / Crystal 90L200 g Caramel / Crystal 90L 33 90 5.1%
3,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Columbus14 g Columbus Hops Pellet 14.5 Boil 70 min 33.47 15.4%
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 5.1 Boil 50 min 5.42 7.7%
7 g Columbus7 g Columbus Hops Pellet 14.5 Boil 30 min 12.45 7.7%
7 g Columbus7 g Columbus Hops Pellet 14.5 Aroma 2 min 1.37 7.7%
28 g Columbus28 g Columbus Hops Pellet 14.5 Dry Hop 5 days 30.8%
14 g Amarillo14 g Amarillo Hops Pellet 8 Dry Hop 3 days 15.4%
14 g Cascade14 g Cascade Hops Pellet 6.7 Dry Hop 3 days 15.4%
91 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
1 tsp DAP Other Boil 15 min.
1 kg Sour Cherries, Thawed Flavor Secondary 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 146g       CO2 Level: 2.6 Volumes
 
Target Water Profile
Seongbuk Profile (2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add to mash: 1/2 Campden tab, crushed; 10g gypsum; 5g Epsom; 10g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Heat to 75C Infusion -- 68 °C 60 min
16 L Mash out and batch sparge at ~76C, collecting 25-26L wort Sparge -- 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.7
Mash volume with grains 14.3
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 18.9 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 25
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 29.8  
Equipment Profile Used: System Default
 
Notes

Add calcium chloride to mash for increased calcium. Target all water to an alkalinity of 80–100 ppm.

Targeting a liquor-to-grist ratio of 3:1 by weight (1.4 qt./lb.), mash in and hold at 155° F (68° C) for 30 minutes. If possible, mash off to 168° F (76° C) to aid in runoff and increased brewhouse yield. Ferment at 67–69° F (19–21° C).

Once fermentation is complete, reduce temperature to 58° F (14° C) and remove as much yeast as possible prior to dry hopping. Dry hop at 50–60° F (10–16° C). If possible, recirculate hops in the fermenter.

Finishing: This beer is unfiltered, but make sure it’s not too yeasty before you serve it. It should be ready to serve 14–18 days from brew day. Carbonate to 2.6–2.7 volumes (5.13–5.33 g/L) CO2.

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  • Last Updated: 2018-11-24 08:38 UTC