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Parking Potion Pale Ale

169 calories 19.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Toby
No Chill: 20 minute extended hop boil time
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Thursday July 4th 2019
1.051
1.015
4.8%
30.7
7.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Mecca Grade - Lamonta Pale Malt10 lb Lamonta Pale Malt 37 3 48.7%
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 17%
1.80 lb American - Caramel / Crystal 20L1.8 lb Caramel / Crystal 20L 35 20 8.8%
1 lb Maltodextrin1 lb Maltodextrin - (late boil kettle addition) 39 0 4.9%
1 lb Canadian - Munich Dark1 lb Munich Dark 34 32 4.9%
3.25 lb Briess - Blonde RoastOat Malt3.25 lb Blonde RoastOat Malt 28 4 15.8%
20.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 13 Boil 60 min 22.13 11.1%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 6.1 Boil 1 min 6.15 11.1%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 6.1 Whirlpool at 170 °F 15 min 2.41 22.2%
3 oz Mandarina Bavaria3 oz Mandarina Bavaria Hops Pellet 6.1 Dry Hop 3 days 33.3%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 6.1 Dry Hop 0 days 22.2%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
0.28 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Escarpment Labs - Hornindal Kveik Blend
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
77 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 263 B cells required
Escarpment Labs - Escarpment Labs - Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 263 B cells required
Escarpment Labs - Escarpment Labs - Årset Kveik Blend
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 263 B cells required
Escarpment Labs - Escarpment Labs - Ebbegarden Kveik Blend
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
72 - 98 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Cobb County (GA) water filtered through carbon block filter
+16g CaCl2
+4g CaSO4
+2g MgSO4
+3 ml H3PO4 (85%)

+0.3 ml H3PO4 (85%) added to 3 gal sparge water to reach pH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Saccharification Rest Infusion -- 152 °F 60 min
Mash Out Temperature -- 170 °F 15 min
6 gal Fly Sparge Fly Sparge -- 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 11.92 gal (47.68 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.26 gal (53.03 qt). Suggest reducing initial strike volume to 10.44 gal (41.74 qt) and adding 1.26 gal (5.03 qt) sparge/top-off. 11.69 46.8  
Strike water volume (equipment estimates 15.26 g | 61.1 qt) 11.69 46.8  
Mash volume with grains (equipment estimates 16.83 g | 67.3 qt) 13.26 53  
Grain absorption losses -2.44 -9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.57 g | 50.3 qt) 9 36  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11.08 44.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 11 44  
Total: 11.69 46.8
Equipment Profile Used: System Default
 
Notes

Yeast was dried "Kveik The World" blend from Escarpment Labs:
https://www.escarpmentlabs.com/strains
https://www.reddit.com/r/Homebrewing/comments/c4avwb/homebrew_con_2019_thread/erxu9fs?utm_source=share&utm_medium=web2x

First dry hops are added to fermenter just before end of primary fermentation. After 3 days, beer is racked to keg and receives second dry hop (in keg). After 2 more days, begin chilling to 40F and carbonating.

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  • Last Updated: 2019-07-04 19:20 UTC