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YT's APA; 01 04 21

200 calories 24.6 g 330 ml
Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Alan White
Calories: 200 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created Thursday April 1st 2021
1.064
1.022
5.6%
46.9
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.40 kg German - CaraMunich III0.4 kg CaraMunich III 34 57 7.4%
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 83.3%
0.50 kg Munich0.5 kg Munich 37 6 9.3%
5.40 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops Leaf/Whole 15 Boil at 100 °C 60 min 27.41 10.4%
12 g Galena12 g Galena Hops Pellet 13 Boil at 100 °C 10 min 7.11 7.8%
12 g Centennial12 g Centennial Hops Pellet 10 Boil at 100 °C 10 min 5.47 7.8%
12 g Galena12 g Galena Hops Pellet 13 Boil at 100 °C 5 min 3.91 7.8%
12 g Centennial12 g Centennial Hops Pellet 10 Boil at 100 °C 5 min 3.01 7.8%
26 g Galena26 g Galena Hops Pellet 13 Boil at 95 °C 0 min 16.9%
14 g Centennial14 g Centennial Hops Pellet 10 Boil at 95 °C 0 min 9.1%
10 g Galena10 g Galena Hops Pellet 13 Dry Hop at 18.7 °C 4 days 6.5%
40 g Centennial40 g Centennial Hops Pellet 10 Dry Hop 4 days 26%
154 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17 L Infusion 67 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Protafloc Fining Mash 10 min.
 
Yeast
- Sa-fale 05
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Spring water from North Devon (Snapper)
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed in a Grainfather but wort not recirculated during mash.

Low conversion partly because of this and partly due to slack malt which had been crushed and stored for a few months.

OG at 26C was 1046.

Fermented and dry hopped for 8 days. Kegged and primed on 10 04 21.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-04-12 07:37 UTC
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