Patersbier Sumac - Beer Recipe - Brewer's Friend

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Patersbier Sumac

173 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 100 gallons (fermentor volume)
Pre Boil Size: 97.5 gallons
Post Boil Size: 96 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ron deMay
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Saturday October 5th 2019
1.053
1.010
5.7%
26.7
14.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
180 lb Briess - Brewers Malt 2-Row180 lb Brewers Malt 2-Row 37 1.8 87.8%
20 lb Belgian - Special B20 lb Special B 34 115 9.8%
5 lb Corn Sugar - Dextrose5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.4%
205 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 lb Yakima Chief Hops - Saaz1 lb Saaz Hops Pellet 3.5 Boil 60 min 10.39 14.3%
2 lb Yakima Chief Hops - Saaz2 lb Saaz Hops Pellet 3.5 Boil 15 min 10.31 28.6%
2 lb Yakima Chief Hops - Hallertau2 lb Hallertau Hops Pellet 5 Whirlpool at 211 °F 0 min 5.99 28.6%
2 lb Yakima Chief Hops - Hallertau2 lb Hallertau Hops Pellet 5 Dry Hop at 65 °F 1 days 28.6%
7 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 lb Sumac Herb Whirlpool --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1735 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
City of Chicago (North) - Q3 2018
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
75 gal Strike 144 °F 135 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 99.3 gal (397.2 qt). Suggest reducing initial water volume to 11.61 gal (46.44 qt) and adding 87.3 gal (349.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 91 gal (364 qt) 75 300  
Strike water volume at mash thickness of 1.5 qt/lb 75 300  
Mash volume with grains (equipment estimates 85.8 g | 343.2 qt) 91 364  
Grain absorption losses -25 -100  
Remaining sparge water volume (equipment estimates 49.16 g | 196.6 qt) 47.75 191  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 98.91 g | 395.6 qt) 97.5 390  
Volume increase from sugar/extract (late additions) 0.39 1.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.8 -7.2  
Post boil Volume 96 384  
Hops absorption losses (whirlpool, hop stand) -1.2 -4.8  
Top off amount 5.2 20.8  
Going into fermentor 100 400  
Total: 122.75 491
Equipment Profile Used: System Default
"Patersbier Sumac" Belgian Pale Ale beer recipe by Ron deMay. All Grain, ABV 5.74%, IBU 26.69, SRM 14.04, Fermentables: (Brewers Malt 2-Row, Special B, Corn Sugar - Dextrose) Hops: (Saaz, Hallertau) Other: (Sumac)
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  • Last Updated: 2019-10-06 16:38 UTC