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Centennial Ale

150 calories 14 carbs
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Daniel
Calories: 150 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Friday January 11th 2019
1.046
1.009
4.82%
80.7
7.63
5.36
 
Fermentables
Amount Fermentable PPG °L Bill %
7 lb Mecca Grade - Lamonta (American Pale)7 lb Lamonta (American Pale) 37 3 63.6%
1 lb Cane Sugar1 lb Cane Sugar 46 0 9.1%
3 lb Mecca Grade - metolius3 lb metolius 35 11 27.3%
11 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 8.4 Boil 50 min 35.51 11.1%
1 oz Centennial1 oz Centennial Hops Pellet 8.4 Boil 0 min 11.1%
3 oz Centennial3 oz Centennial Hops Pellet 8.4 Whirlpool at 180 °F 30 min 37.75 33.3%
3 oz Centennial3 oz Centennial Hops Pellet 8.4 Dry Hop 3 days 33.3%
1 oz Centennial1 oz Centennial Hops Pellet 8.4 Boil 5 min 7.44 11.1%
 
Mash Guidelines
Amount Description Type Temp Time
20 qt Infusion 153 °F 45 min
9 qt Sparge 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 each Whirlfloc Water Agt Boil 5 min.
0.5 tsp Wyesat Nutrient Other Boil 5 min.
13.8 g Gypsum Water Agt Other 0 min.
1.9 g Calcium Chloride Water Agt Other 0 min.
0.3 each campden tablet Water Agt Other 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 162 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pale Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 18 25 55 110 90
13.8 grams gypsum
1.9 grams CaCl
1 gram baking soda
1/3 campden tablet

All added to total water before heating
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 7.52 30.1  
Strike water volume at mash thickness of 2 qt/lb 3.5 14  
Remaining sparge water volume 4.02 16.1  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.4 25.6  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Adjusted starting boil size 6.73 26.9  
Boil off losses -1.5 -6  
Hops absorption losses -0.23 -0.9  
Amount going into fermentor 5 20  
Total: 7.52 30.1
 
Notes

This did not go as planned. Adjusted the setting on my grain mill and it must have been to big because my efficiency sucked. Started with 7 gallons of wort and boiled down to 5 to increase OG, also had to add sugar.

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  • Last Updated: 2019-01-30 20:48 UTC