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RINGS OF LIGHT

163 calories 17 carbs
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 64% (brew house)
Source: https://www.reddit.com/r/Homebrewing/comments/9l04
Calories: 163 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Wednesday January 25th 2017
1.049
1.013
4.65%
50.11
9.77
5.39
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 73.9%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 17.4%
0.40 lb German - CaraFoam0.4 lb CaraFoam 37 1.8 3.5%
0.60 lb American - White Wheat0.6 lb White Wheat 40 2.8 5.2%
11.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 8 Whirlpool at 180 °F 60 min 17.43 20%
2 oz Columbus2 oz Columbus Hops Pellet 15 Whirlpool at 180 °F 60 min 32.68 20%
3 oz El Dorado3 oz El Dorado Hops Pellet 15.7 Dry Hop 5 days 30%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Dry Hop 2 days 30%
 
Mash Guidelines
Amount Description Type Temp Time
19 qt Infusion 153 °F 40 min
 
Other Ingredients
Amount Name Type Use Time
0.50 each whirl floc Fining Boil 5 min.
1 tsp yeast nutrient Other Secondary 5 min.
7 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: keg       CO2 Level: 2.8 Volumes
 
Target Water Profile
San Diego, CA, USA - Alvarado Plant - Uptown
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
117 32.5 74 199.5 160.7 35.5
OLDSOCK WATER: Mash Ph 5.34, S 100, Cl 150

Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed Mar 27 2019

Mostly copied forward the previous version of rings of light (oct 2018)

Added to mash water:
2 g Gypsum
6.5 g ca cl
2.5ml lactate

Brew day smooth and easy. All calculation previously determined by last brew of this beer so I pretty much did everything from memory.

Mashed in 4.1 gallons (3.1 gallons was tap water.) Sparged with room temp water 4 gallons. (total 8.1 gallons)

Long hop stand started at 180 (dropped to 160). Added the columbus and cascade loose. Solid whirl pool with drill paddle x3 for the first 20 minutes. let it settle and started transferring to FV after 40 minutes total. Transfer off hops complete at 60 minutes total.

5.4 gallons in FV - with gas qd lid and co2 capture bag on.

OG 1.049 on hydrometer. Chilled to 73 and into fermenter.
Pitched a slury from the fridge of Imperial Juice used from last Ipa about 3 weeks ago. ~1/4 of a mason jar (likely over pitch).

Ferm 67, ramped to 69

4-3-19 a little activity left. Soft crash to 58.

4-4-19 - closed transfer to keg. Used the Janish keg filter with loose whole leaf hops in the keg. 2oz of El dorado, 2oz of amarillo. Easy closed transfer. left at room temp for 24 hours. then into fridge and put on 30 psi for 48 hours. then turned down to 15psi. carb. finished at 1.014

4-8-19 - pretty decent carb. lots of red berries, tropical fruit, pungent, oily... but too sweet. missing some bitterness? Too high FG? the higher mash left it at 1.014 so missing that drier hop pressence i think. thinking about taking it out of fridge to let the dry hops in keg work on some perceived bitterness for a few more days. thinking about adding some isomerized hop oil? hmm
too sweet, too much GNO! 17% plus the higher fg, too sweet yuck.




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  • Public: Yup, Shared
  • Last Updated: 2019-04-10 21:52 UTC
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