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*Mr. Beer - Shack on a Hilltop (Shed Mountain Ale clone)

241 calories 22.5 g 12 oz
Beer Stats
Method: Extract
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 2.25 gallons (fermentor volume)
Pre Boil Size: 0.5 gallons
Post Boil Size: 0.4 gallons
Pre Boil Gravity: 1.328 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Zachary Manchester
Calories: 241 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created Wednesday October 2nd 2019
1.073
1.015
7.6%
3.37
12.07
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.86 lb Liquid Malt Extract - Amber2.86 lb Liquid Malt Extract - Amber 35 10 60.1%
8.81 oz Liquid Malt Extract - Amber8.81 oz Liquid Malt Extract - Amber 35 10 11.6%
8.81 oz Liquid Malt Extract - Wheat8.81 oz Liquid Malt Extract - Wheat 35 3 11.6%
8.81 oz Liquid Malt Extract - Wheat8.81 oz Liquid Malt Extract - Wheat 35 3 11.6%
4.51 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
4 oz American - Caramel / Crystal 40L4 oz Caramel / Crystal 40L 34 40 5.3%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 20 min 1.9 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 20 min 1.48 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2 qt Steeping 155 °F 45 min
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.2 oz       CO2 Level: 1.02 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

1x Bewitched Amber Ale (30 IBUs),
2x Golden LME,
1x Amber LME,
2xTbsp (1oz) vanilla extract 48-hours before bottling.

Steep grains in 2-quarts of water at 155F for 30 minutes.
Rinse, drain, and discard.

Bring to a boil and add both packs of hops and boil for 20-minutes.

Remove from heat and add all the malt extracts and mix until incorporated.

Add 1-gallon cold water to the fermenter.
Add wort and top off with more cold water.

Check the temp and pitch your yeast.

Ferment for 3-weeks, add vanilla 48-hours before bottling.
Bottle condition for at least 3-weeks.




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  • Public: Yup, Shared
  • Last Updated: 2020-11-05 15:58 UTC
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