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APA THE COMMOM GOOD 2023

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20.5 liters (ending kettle volume)
Pre Boil Size: 31.9 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Cio G.
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)

Created: Wednesday July 17th 2019

Original Gravity:

1.054

Final Gravity:

1.010

ABV (standard):

5.8%

IBU (rager):

43.8

EBC (ebcmorey):

12.8

Mash pH

5.5

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4 kg	Simpsons - Best Pale Ale4 kg Best Pale Ale	37.5	3.84	90.1%
0.25 kg	Simpsons - Crystal T500.25 kg Crystal T50	34	131.93	5.6%
190 g	Flaked Oats190 g Flaked Oats - (late mash tun addition)	33	4.37	4.3%
4.44 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	Cascade12 g Cascade Hops	Leaf/Whole	9.6	Boil at 100 °C	60 min	17.32	25%
12 g	Chinook12 g Chinook Hops	Pellet	11.9	Boil at 100 °C	45 min	18.74	25%
12 g	Cascade12 g Cascade Hops	Leaf/Whole	9.6	Boil at 100 °C	20 min	5.89	25%
12 g	Simcoe12 g Simcoe Hops	Pellet	11.2	Whirlpool at 80 °C	0 min	1.84	25%
48 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
24 g	Cascade (Leaf/Whole) 24 g Cascade (Leaf/Whole) Hops	23.21	50%
12 g	Chinook (Pellet) 12 g Chinook (Pellet) Hops	18.74	25%
12 g	Simcoe (Pellet) 12 g Simcoe (Pellet) Hops	1.84	25%
48 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
32.2 L	Infusion	67 °C	67 °C	70 min
10 L	Fly Sparge	67 °C	80 °C	30 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2.10 g	Epsom Salt	Water Agt	Mash	1 hr.
10 g	Gypsum	Water Agt	Mash	1 hr.
1.10 g	Table Salt	Water Agt	Mash	1 hr.
0.90 g	Slaked Lime	Water Agt	Mash	1 hr.
1.80 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	11 Grams	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	23 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 205 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 50.6 g Temp: 20 °C CO₂ Level: 2.3 Volumes

Target Water Profile

TCG - San Rafael II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
84.1	4.9	12.3	43.1	160.6	0
Recalculamos todo para incluir agua total de lavado + macerado 42,2 L a preparar de los cuales: 32.2 L serán de macerado 10 L para Lavado (sparge)
Mash Chemistry and Brewing Water Calculator

Notes

Lote 5 (NOV-2023):

Rto. del macerador Klarstein (10-12% perdidas por evaporación)
PROTAFLOC (1 tableta, 10-15 min antes de final de hervido.

di: 1035 (34ºC)

________________

Lote 2:

En anteriores Partidas se añadieron 30 gr para 9 litros. Subiremos esta vez a 35-40 gr
PROCESO FERM 1.
tras macerado - > mermas 2 Lts (ceb.+evap) ttuvimos 9.8 Lts para lupular.
AT. se añadió 0.10 en lugar de 0,04 gr.
Salieron 9.5 Lts para fermentar
Whirpool real de 10 min
D(ini) 1044
pH: 5.5 (25ºC)
Levadura: (11.5 * 9,5)/25 = 4.4 gr

Carbonatación a 2,2 40 gr de Azúcar de Mesa

Lote Nº 3:
_____

Carbonataremos con Dextrosa

Se hierve para adición de Lúpulos a 100ºC (tenemos más mermas por evaporación) De 9.5 Lts. (Lote 2) a 8 Lts.(Lote Nº3), preveer 2.5lts de mermas/10lts de mosto lts de mermas para la próximos lotes.

Se añade H20 (corregida)para entrar en rango de fermentación

Levadura: (11.5 * 8)/25 = 3.7 gr
densidad antes de carbonatacion: 1020 (19ºC)
Carbonatación: 50gr Desxtrosa