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IDK

184 calories 16.9 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created Saturday June 23rd 2018
1.056
1.011
6.0%
52.3
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 73.2%
1 lb American - Wheat1 lb Wheat 38 1.8 9.8%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 7.3%
16 oz Cane Sugar16 oz Cane Sugar 46 0 9.8%
10.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Warrior0.6 oz Warrior Hops Pellet 14.7 Boil 60 min 36.62 13%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 15 min 14.42 21.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 1 min 1.25 21.7%
2 oz Cascade2 oz Cascade Hops Pellet 7 Dry Hop 7 days 43.5%
4.60 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3 qt Infusion 149 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

this is untitled / grand theft otto / nationale batch #5 - have not brewed it since april 2016.

this time im adjusting the efficiency to my new system, and just brought down the 2row but left the other grains the same. used to be citra at 15 minutes, replacing that with centennial. bringing the IBU down kind of a lot, down to 36. untitled 3 was 45. BU/GU is 80, slightly higher than UT3's 76. Keeping OG and ABV at 6% for now.

wanted to experiment with some other specialty malts but my notes indicate this version was pretty good last time, so we will try to make it similarly and see how it comes out on the new system before making any changes.

may look into treating the water...

this should use whirlfloc and i probably will cold crash it for at least couple days to try to clear it up a lot and get a nice clean taste.

other things to try : sugar to dry it up, mix in some centennial, try using vienna or munich or some other base malt. a little biscuit malt might be what youre looking for. first wort hopping (how does this not just turn into a long boiled bitter addition? just because it is removed during sparge and the hop particles are not actually boiled themselves?), WY american all ii, lowering IBU down even more to 30-35 (plus add more late addition hops?)

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  • Public: Yup, Shared
  • Last Updated: 2019-06-10 17:13 UTC
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