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incubator session pale

170 calories 15 carbs
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 190 gallons (fermentor volume)
Pre Boil Size: 210 gallons
Post Boil Size: 195 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Genus Brewing
Calories: 170 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Sunday September 15th 2019
1.052
1.009
5.63%
57.76
4.17
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
165 lb American - Pale 2-Row165 lb Pale 2-Row 37 1.8 43.7%
50 lb American - Pilsner50 lb Pilsner 37 1.8 13.2%
55 lb American - Vienna55 lb Vienna 35 4 14.6%
23 lb Briess - DME Golden Light23 lb DME Golden Light 44.6 4 6.1%
50 lb Flaked Oats50 lb Flaked Oats 33 2.2 13.2%
15 lb Corn Sugar - Dextrose15 lb Corn Sugar - Dextrose 42 0.5 4%
10 lb German - Acidulated Malt10 lb Acidulated Malt 27 3.4 2.6%
10 lb Briess - Rice Hulls10 lb Rice Hulls 0 0 2.6%
378 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 lb Northern Brewer1 lb Northern Brewer Hops Pellet 7.8 Boil 60 min 12.8 3.8%
8 lb Cascade8 lb Cascade Hops Leaf/Whole 7 Hopback 20 min 10.6 30.8%
8 lb Centennial8 lb Centennial Hops Leaf/Whole 10 Hopback 20 min 15.14 30.8%
8 lb Simcoe8 lb Simcoe Hops Leaf/Whole 12.7 Hopback 20 min 19.22 30.8%
1 lb Citra1 lb Citra Hops Leaf/Whole 11 Boil 0 min 3.8%
 
Other Ingredients
Amount Name Type Use Time
50 g Gypsum Water Agt Mash 0 min.
12 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
12 g Table Salt Water Agt Mash 0 min.
60 g ascorbic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 3238 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
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

500 gram brick pitched with additional flagship slurry from active fermentation.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-15 20:48 UTC
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