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Ted Williams' Head

204 calories 18.5 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Edward Lamothe
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created Wednesday October 10th 2018
1.062
1.012
6.51%
54.84
8.37
5.72
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 83.3%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 8.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.3%
12 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 12.5 First Wort 0 min 24.46 11.1%
0.25 oz Citra LupuLN20.25 oz Citra LupuLN2 Hops Lupulin Pellet 25 Boil 15 min 10.56 5.6%
0.25 oz Simcoe LupuLN20.25 oz Simcoe LupuLN2 Hops Lupulin Pellet 23 Boil 10 min 7.1 5.6%
0.75 oz Citra LupuLN20.75 oz Citra LupuLN2 Hops Lupulin Pellet 25 Boil 5 min 12.73 16.7%
0.75 oz Simcoe LupuLN20.75 oz Simcoe LupuLN2 Hops Lupulin Pellet 23 Boil 0 min 16.7%
1 oz Simcoe LupuLN21 oz Simcoe LupuLN2 Hops Lupulin Pellet 23 Dry Hop 2 days 22.2%
1 oz Citra LupuLN21 oz Citra LupuLN2 Hops Lupulin Pellet 25 Dry Hop 2 days 22.2%
4.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.85 gal Temperature 153 °F 60 min
Temperature 168 °F 60 min
3 gal Fly Sparge 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bedford 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add:
3 Gypsum
2 MgSO4
2 Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Notes

2L Starter:
DME Required: 205.4 g

10/12/2018 - Brew day. GF kept cutting out, so boil occured on the stove top. All wort and trub went into the fermenter. OG 1.060

10/13 - Pitched decanted starter. There is some question as to the yeast, as it was very dark when poured into the starter wort, and I never saw lots of activity in the starter. But lots of yeast at the bottom of the starter, so hopefully we're in good shape.

10/16 - 1.017. Raised temp in fermentation chamber to 80. It's cold in the house, so hoping temp rises to 70-72 at least.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-27 12:14 UTC
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