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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
40 g |
Warrior40 g Warrior Hops |
|
Pellet |
16 |
Boil
|
60 min |
35.39 |
6.3% |
|
40 g |
Centennial40 g Centennial Hops |
|
Pellet |
10 |
Boil
|
10 min |
8.02 |
6.3% |
|
40 g |
Cascade40 g Cascade Hops |
|
Pellet |
7 |
Boil
|
10 min |
5.61 |
6.3% |
|
40 g |
Columbus40 g Columbus Hops |
|
Pellet |
15 |
Boil
|
10 min |
12.03 |
6.3% |
|
80 g |
Centennial80 g Centennial Hops |
|
Pellet |
10 |
Boil
|
0 min |
|
12.5% |
|
80 g |
Cascade80 g Cascade Hops |
|
Pellet |
7 |
Boil
|
0 min |
|
12.5% |
|
80 g |
Columbus80 g Columbus Hops |
|
Pellet |
15 |
Boil
|
0 min |
|
12.5% |
|
80 g |
Centennial80 g Centennial Hops |
|
Pellet |
10 |
Dry Hop
|
7 days |
|
12.5% |
|
80 g |
Cascade80 g Cascade Hops |
|
Pellet |
7 |
Dry Hop
|
7 days |
|
12.5% |
|
80 g |
Columbus80 g Columbus Hops |
|
Pellet |
15 |
Dry Hop
|
7 days |
|
12.5% |
|
640 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Infusion |
-- |
67 °C |
90 min |
|
|
|
Fly Sparge |
-- |
76 °C |
-- |
Starting Mash Thickness:
2.6 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Whirfloc
|
|
Fining |
Boil |
10 min. |
|
2 tsp |
Gelantine
|
|
Fining |
Kegging |
-- |
Target Water Profile
Auckland Central, New Zealand 2013 - Ardmore Plant
Notes
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7-10 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.
If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:
Wyeast 1056 American Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
White Labs WLP-001 California Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
You'll need to use 5 packs/vials or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-11-16 02:29 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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