beer / beverage / fermentation / recipe

#68 MidMay Brew

img_0799At a loss for beer names….

Using the A20 Citrus, Imperial Organic Yeast, packaged in a small pop top can.

BeerSmith 2 Recipe Printout – http://www.beersmith.com
Recipe: #68 Mid May Recipe
Brewery: Peabody Pico
Senior Master Chief Brewer: Peter F. Metro
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
————————–
Boil Size: 1.890 gal
Post Boil Volume: 1.390 gal
Batch Size (fermenter): 1.000 gal
Bottling Volume: 1.000 gal
Estimated OG: 1.070 SG
Estimated Color: 3.2 SRM
Estimated IBU: 52.5 IBUs
Brewhouse Efficiency: 67.00 %
Est Mash Efficiency: 67.0 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
40.597 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 88.9 %
3.552 oz Barley, Flaked (Briess) (1.7 SRM) Grain 2 7.8 %
1.500 oz Carapils (Briess) (1.5 SRM) Grain 3 3.3 %
0.1000 oz HBC 438 [15.70 %] – Boil 60.0 min Hop 4 33.3 IBUs
0.1000 oz Centennial [10.00 %] – Boil 20.0 min Hop 5 12.9 IBUs
0.1000 oz Amarillo Gold [9.00 %] – Boil 10.0 min Hop 6 6.3 IBUs
0.1 pkg A20 Citrus (Imperial Organic Yeast #) Yeast 7 –
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 45.649 oz
—————————-
Name Description Step Temperature Step Time
Mash In Add 3.566 qt of water at 167.61 F 148.00 F 75 min

Sparge: Batch sparge with 2 steps (0.396gal, 0.945gal) of 168.00 F water
Notes:
——
Created with BeerSmith 2 – http://www.beersmith.com
————————————————————————————-

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s