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harvest pale 18 1 gal

174 calories 17.2 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Byo +custom
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created Friday September 7th 2018
1.053
1.012
5.3%
35.7
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.90 lb American - Pale 2-Row0.9 lb Pale 2-Row 37 1.8 47.4%
0.90 lb American - Pale 6-Row0.9 lb Pale 6-Row 35 1.8 47.4%
0.10 lb Cane Sugar0.1 lb Cane Sugar 46 0 5.3%
1.90 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Chinook0.3 oz Chinook Hops Leaf/Whole 13 Whirlpool 30 min 29.21 42.9%
0.40 oz Chinook0.4 oz Chinook Hops Fresh 13 Whirlpool 30 min 6.49 57.1%
0.70 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
0.8 qt Sparge 150 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 17 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

TODO : add some medium-low AA bittering hop.
this is an attempt to take 1 gallon of pre hop wort off the alexandra 2 pils and boil it separately, adding harvest hops for whirlpool. according to the calculator it looks like i will be fine without using any bittering hops?? but maybe will add something in there with lower AA than warrior and millenium. this recipe was copied from the pilsner and scaled down to 1 gallon in order to calculate the hops. below are the notes for the pilsner.
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this is a continuation on my attempt to make a dryish crisp pilsner with faint but fresh hop and grain flavor. started with a raw green bullet pils, then boiled green bullet. both were kind of funky. going to use the same yeast and a different hop this time to see what happens. still sticking with the 2row because i would like to be able to make this work with 2row since that is a majority of what i buy and have on hand all the time.,

using whatever hops i have in the freezer. looks like i dont have enough in style to bitter properly so i will supplement with millenium for the bittering and use german hallertau the rest of the way to try to keep the hop bill simpler.

going to mash at 150 this time hoping to get a lower FG and more dryness. i mashed at 158 i believe for the raw pils so maybe that was a factor in the thickness and body.

using recycled 2007 pilsner yeast with a starter im making 3 days ahead of time.

im seeing on forums to ferment at 54 for two weeks. another guy says start at 44 for a week and ramp up to 51 for 3 weeks. i think i will go with option a in the interest of time...

some say to do diacetyl rest : after about 10-12 days raise the temp up to 67 for 3 days then drop it back down to lager temps (some do it in steps, 1 degree per day)

byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks.

According to fast ferment technique i need to start ramping up at 50% attenuation, ingeneral 4-7 days. On day 4 I measured 1.045 in refractometer => 11.2 brix. With wort correction factor of 1.00 that means the beer is at 1.038. Should start the ramp up at 55 - ((55-14)/2) = 1.034. so day 5 i guess.

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