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4-Play APA

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Tuesday August 20th 2019
1.056
1.012
5.9%
96.3
14.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Low Colour Maris Otter4.2 kg Low Colour Maris Otter 38 4 75.7%
0.50 kg United Kingdom - Oats, Flaked0.5 kg Oats, Flaked 36.8 1.97 9%
350 g United Kingdom - Maris Otter Crystal Malt - 60L 350 g Maris Otter Crystal Malt - 60L 34.2 118.2 6.3%
300 g Amber Malt300 g Amber Malt 34.5 43.34 5.4%
200 g Wheat, Flaked200 g Wheat, Flaked 35.4 3.15 3.6%
5,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Simcoe20 g Simcoe Hops Pellet 13 Boil 10 min 10.75 5.5%
50 g Mosaic (HBC 369)50 g Mosaic (HBC 369) Hops Pellet 12.25 Aroma 15 min 34.65 13.7%
25 g Citra25 g Citra Hops Pellet 12 Aroma 15 min 16.97 6.8%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 11 Aroma 15 min 15.56 6.8%
25 g Simcoe25 g Simcoe Hops Pellet 13 Aroma 15 min 18.38 6.8%
90 g Mosaic (HBC 369)90 g Mosaic (HBC 369) Hops Pellet 12.25 Dry Hop 4 days 24.7%
60 g Citra60 g Citra Hops Pellet 12 Dry Hop 4 days 16.4%
40 g Simcoe40 g Simcoe Hops Pellet 13 Dry Hop 4 days 11%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 11 Dry Hop 4 days 8.2%
365 g / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
2 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19.4 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Mash In Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.3
Mash volume with grains 23.9
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 15.6 L) 14.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

1st Yeast used was Mangrove Jack Liberty Bell Ale M36

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-10-03 02:13 UTC