C-Void Pale Ale - Beer Recipe - Brewer's Friend

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C-Void Pale Ale

215 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kent Freeman
No Chill: 60 minute extended hop boil time
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Thursday March 26th 2020
1.065
1.016
6.4%
85.8
7.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pilsner12 lb Pilsner 37 1.8 92.3%
0.50 lb Belgian - Cara 20L0.5 lb Cara 20L 34 22 3.8%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 90 min 11.93 9.5%
0.75 oz Cascade0.75 oz Cascade Hops Leaf/Whole 7 Boil 60 min 17.79 14.3%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 30 min 46.53 38.1%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Whirlpool 0 min 9.53 38.1%
5.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp BioFine Fining Kegging 7 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.15 psi       Temp: 37 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Used carbon filtered tap water allowed to gas off for two weeks. No other adjustments were made.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Adjust strike water temp based on grain temp Strike 168 °F 155 °F --
Mash rest Infusion -- 155 °F 60 min
Vorlauf by hand or recirculate if you have a pump. Vorlauf -- 170 °F 10 min
4 gal Slow fly sparge until boil volume of 7 gal is reached Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 55 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains (equipment estimates 5.84 g | 23.4 qt) 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.87 g | 19.5 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.87 g | 31.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

C-Void is an anagram for COVID. ;-)

A Sierra Nevada Pale Ale clone.

This recipe is based on ingredients I had on hand, like my home-grown 2019 Cascade hops and Admiral Maltings Admiral Pils malt.

Prep a 1-liter starter 24-hours prior to brew day.

I have a pump system and initiate a gentle Vorlauf during the mash rest.

-Heat strike water to target temp after making grain temp adjustment.
-Mash-in and hold for 60 minutes at 155-F.
-Raise temp to 170-F, hold for 5-minutes.
-Fly sparge gently until boil kettle volume of 7 gallons is reached.
-Boil for 90-minutes following hop additions.
-Add crushed Whirlfloc tab during the last 15-minutes of the boil.
-Whirlpool late edition hops at flame-out for 20-minutes.
-Chill wort to yeast pitch temp (68-73).
-Transfer to fermentor and pitch yeast.
-Primary fermentation should finish in 5-7 days.
-Transfer to keg, add finings, cold-crash and carb.
-Allow to condition for 4-6 weeks

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  • Last Updated: 2020-04-19 00:22 UTC