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Retirement Fresh Hop Ale

191 calories 17.9 g 12 oz
Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created Monday September 5th 2022
1.058
1.012
6.0%
393.0
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Pale Ale3 lb DME Pale Ale 45 6 36.4%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 6.1%
1 lb German - Vienna1 lb Vienna 37 4 12.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 6.1%
3.25 lb Briess - DME Pale Ale3.25 lb DME Pale Ale - (late boil kettle addition) 45 6 39.4%
8.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil at 212 °F 60 min 29.54 5.9%
2 oz Chinook2 oz Chinook Hops Leaf/Whole 10 Boil at 212 °F 60 min 76.74 11.8%
2 oz Columbus2 oz Columbus Hops Leaf/Whole 12 Boil at 170 °F 60 min 92.09 11.8%
3 oz Chinook3 oz Chinook Hops Leaf/Whole 10 Boil at 212 °F 30 min 88.46 17.6%
3 oz Columbus3 oz Columbus Hops Leaf/Whole 12 Boil at 212 °F 30 min 106.16 17.6%
3 oz Chinook3 oz Chinook Hops Leaf/Whole 10 Aroma at 200 °F 0 min 17.6%
3 oz Columbus3 oz Columbus Hops Leaf/Whole 12 Aroma at 200 °F 0 min 17.6%
17 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3 gal Kettle outside Steeping 150 °F 50 min
 
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:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Resulting IBU calc of homegrown fresh hops is misleading. I would guess 20% of that so I estimate IBUs in the 70 range.

  • Day Before: Begin WLP001 yeast starter with 1.040 wort to achieve 250B cells.
  • Get 4 gallons reverse osmosis from Water Store + 3.5 from hose bib. Treat muni water with 1/2 Campden tab.
  • For bittering use Columbus and Chinook hops in freezer + 1 oz Cascade pellets. All other fresh hops harvested on brew day. Might get liberal with the fresh additions.
    Brew Day: Harvest a lot of hops. Steep crushed grains in kettle with muni water 0-150 outside 1.050 SG wort for 50 minutes. Rinse with 2 quarts Inside 4 gal to 170. Add First wort hops (optional)
    Add hops per schedule and hop steep for 30 minutes at 180,.
    Chill and pitch at 62.
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-09-22 21:52 UTC
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