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Experiment III

Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 2.64 gallons (fermentor volume)
Pre Boil Size: 3.04 gallons
Pre Boil Gravity: 1.123 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Michael Salsbury
Calories: 475 calories (Per 12oz)
Carbs: 40.7 g (Per 12oz)

Created: Thursday April 4th 2019

Original Gravity:

1.142

Final Gravity:

1.026

ABV (standard):

15.2%

IBU (tinseth):

56.4

SRM (morey):

8.6

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.50 lb	American - Pale 2-Row10.5 lb Pale 2-Row	37	1.8	75.7%
2 oz	American - Caramel / Crystal 20L2 oz Caramel / Crystal 20L	35	20	0.9%
4 oz	Belgian - CaraVienne4 oz CaraVienne	34	20	1.8%
3 lb	Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light	42	2.5	21.6%
13.87 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Mandarina Bavaria1 oz Mandarina Bavaria Hops	Pellet	9.6	Boil	25 min	24.86	30.8%
1 oz	Mandarina Bavaria1 oz Mandarina Bavaria Hops	Pellet	9.6	Boil	10 min	12.97	30.8%
1 oz	Mandarina Bavaria1 oz Mandarina Bavaria Hops	Pellet	9.6	Boil	5 min	7.13	30.8%
0.25 oz	Magnum0.25 oz Magnum Hops	Pellet	12.3	Boil	60 min	11.45	7.7%
3.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Mandarina Bavaria (Pellet)	44.96	92.4%
0.25 oz	Magnum (Pellet)	11.45	7.7%
3.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 qt	Mash in	Temperature	--	140 °F	20 min
	Alpha Amylase	Temperature	--	149 °F	60 min
	Beta Amylase	Temperature	--	158 °F	30 min
	Mash Out	Temperature	--	168 °F	10 min
4 qt	Sparge	Sparge	--	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 g	White Labs - Ultra-Ferm WLN4100	Other	Mash	90 min.
0.50 tsp	Gypsum	Water Agt	Mash	90 min.
0.50 each	White Labs - Clarity Ferm WLN4000	Fining	Primary	--
1.50 tsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	--

Yeast

Omega Yeast Labs - Voss Kveik OYL-061

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	Medium
Optimum Temp:	68 - 98 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 163 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Dublin, Ohio

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

This my third experimental high-gravity beer. The first came out at 20.7% ABV and was based on a pale ale. It was surprisingly drinkable for the gravity, but flat. The second was based on an English Old Ale and came out at 17.2% ABV. This third is an attempt to make a Pale Ale based recipe at 14% ABV. I'll be using glucoamylase to help ensure good fermentability along with a longer mash time. A drop or two of glucoamylase in the fermenter should help, too.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2019-04-10 00:08 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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