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Fresh Picked Wet Hop

182 calories
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 37 gallons (fermentor volume)
Boil Size: 42 gallons
Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrew Van Tassel
Share: <EMBED>
1.055
1.014
5.31%
43.25
5.27
5.6
 
Fermentables
Amount Fermentable PPG °L Bill %
46 lb American - Pale 2-Row46 lb Pale 2-Row 37 1.8 58.6%
31 lb American - Pale Ale31 lb Pale Ale 37 3.5 39.5%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 1.3%
3 oz American - Munich - 60L3 oz Munich - 60L 33 60 0.2%
3 oz American - Special Roast3 oz Special Roast 33 50 0.2%
3 oz American - Pale Ale3 oz Pale Ale 37 3.5 0.2%
78.56 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Loral LupuLN21 oz Loral LupuLN2 HopsLupulin Pellet23.2Boil30 min9.29
5.7 lb Tettnanger5.7 lb Tettnanger HopsFresh4.5Boil60 min32.41
4 oz Loral4 oz Loral HopsPellet1.9Whirlpool at 165 °F15 min1.54
 
Mash Guidelines
Amount Description Type Temp Time
35 galTemperature155 F60 min
12 galSparge170 F20 min
 
Other Ingredients
Amount Name Type Use Time
8 tsppH Stabilizer8 tsp pH StabilizerWater AgtMash1 hr.
30 mlPhosphoric acid30 ml Phosphoric acidWater AgtMash1 hr.
17.8 gWyeast Nutrient17.8 g Wyeast NutrientOtherBoil10 min.
8 eachWhirlfloc8 each WhirlflocOtherBoil10 min.
55 gGypsum55 g GypsumWater AgtMash1 hr.
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Loveland, CO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 1 14 3 4 38
Mash Chemistry and Brewing Water Calculator
Author: Andrew Van Tassel, Method: Partial Mash, Style: American Pale Ale, ABV 5.31%, IBU 43.25, SRM 5.27, Fermentables: (Pale 2-Row, Pale Ale, Munich - Dark 20L, Munich - 60L, Special Roast) Hops: (Loral LupuLN2, Tettnanger, Loral) Other: (pH Stabilizer, Phosphoric acid, Wyeast Nutrient, Whirlfloc, Gypsum)
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View Count: 89
Brew Count: 2
Last Updated: 2018-09-14 00:52 UTC
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