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After School Snack

240 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.131 (recipe based estimate)
Post Boil Gravity: 1.197 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Monday January 13th 2020
1.072
1.020
6.8%
21.6
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Mecca Grade - Lamonta (American Pale)7 lb Lamonta (American Pale) 37 3 56%
3 lb Mecca Grade - Shaniko3 lb Shaniko 39 3.1 24%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 4%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 8%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 20 min 8.51 66.7%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Boil 60 min 13.08 33.3%
1.50 oz / $ 0.00
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 155 °F 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 155 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains (equipment estimates 2.15 g | 8.6 qt) 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 0.64 g | 2.6 qt) 0.13 0.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2 8  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 3.54 14.2  
Going into fermentor 5.5 22  
Total: 4.81 19.3
Equipment Profile Used: System Default
 
Notes

3 oz craft purée per gal secondary
4 oz total peanut extract secondary
1lb pb2 in boil

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  • Last Updated: 2020-02-03 15:51 UTC