Crisp Cold One/two penny - Beer Recipe - Brewer's Friend

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Crisp Cold One/two penny

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Da Rowe Family
Hop Utilization: 98%
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Sunday January 26th 2020
1.046
1.007
5.1%
27.6
7.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 70.3%
3 lb Brown Sugar3 lb Brown Sugar - (late boil kettle addition) 45 15 16.2%
6 oz American - Victory6 oz Victory 34 28 2%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 0.7%
2 lb American - Wheat2 lb Wheat 38 1.8 10.8%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 40 min 21.29 66.7%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Boil 20 min 6.3 33.3%
3 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Detroit, MI (2010)
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
4.2 gal Strike 163 °F 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 11.78 gal (47.1 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 4.84 19.4  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 9.73 g | 38.9 qt) 9.84 39.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.39 g | 49.6 qt) 12.5 50  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 11 44  
Total: 14.69 58.8
Equipment Profile Used: System Default
 
Notes

Add brown sugar @ 30 minutes boil.

To make a shanty dry hop lemon zest in 1st rack off yeast.

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  • Last Updated: 2020-04-08 14:52 UTC