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Recipe Information edit

Details

Name: #324 Sake Pale Ale/J16 Brewer: terapin_mt Brew Date:
  IBU Formula: Tinseth Units: metric Private: Yes

Boil

Boil Volume: 25 l Boil Length: 60 min. Target Volume: 21 l

Style

Name: Specialty Beer Category: Specialty Beer - 23A Type: Ale

Notes

20/09/14 Brew
20/09/30 Rack&Keg
20/10/03 DH 10/07 out

Fermentables add

Variety Amount Color Potential SG Grist%  
Maris Otter4 kg3 °L1.0381.04779%
Munich Malt456 g9 °L1.0371.0059%
German Wheat423 g2 °L1.0391.0058%
Rye Malt202 g4 °L1.031.0024%
Total 5 kg 81.00 g
6 SRM
  1.059    

Hops add

Hops Amount AA% Use Time Type IBU  
Comet (Usa)22 g10Boil40 min.Pellet22
Comet (Usa)14 g10Boil5 min.Pellet3
lemondrop14 g5.1Boil5 min.Pellet2
Lemondrop14 g5.1Boil1 min.Pellet0
Lemondrop14 g5.1Aroma0 min.Pellet0
Total 78.00 g         27  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Sake Yeast75Low6 °C18 °C

Miscs Add

Misc Type Amount Use Time  
Irish MossFining2 gBoil20 min.

Mash Information edit

Details

Name: #324 Sake Pale Ale/J16 Brewer: terapin_mt Brew Date:
  Boil Volume: 25 l Units: metric Thermal Loss: 3°C
  Mash Efficiency: 78% Mash Method: Double Infusion Sparge Method: batch
  Grain Temp: 24 °C Initial Grist Ratio: 3.00 l/kg Absorption Rate: 1.00 l/kg

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Protein Restinfusion20 min.50.0 °C15.24 l55.1 °C3.00
Saccharificationinfusion60 min.68.3 °C2.33 l100.0 °C3.46
Total   1 hour 20 min   17.57 l (runoff: 12.49 l)    

Sparge Steps add

Step Name Length Target Temp Water Amount Water Temp  
Saccharification60 min.68.3 °C12.51 l70.0 °C
Total 1 hour   12.51 l    

Type

all-grain

OG

1.059
style
0.000 - 0.000

FG

1.015
style
0.000 - 0.000

Color

6 SRM
style
0 - 0

IBU

27
style
0 - 0

ABV

5.8%
style
0 - 0

Cal.

195
per 12oz.