Recipe: Hop harvest ale
Style: 10A. American Pale AleDescription:
Ale made with my freshly picked hops, fist batch of Californian Common
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Target Volume [ltr (gal)]: 23.00 (6.08)Alcohol By Volume: 5.00%
Estimated Original Gravity [SG]: 1.050
Estimated Final Gravity [SG]: 1.013
Estimated Attenuation: 74.00%
Estimated Mash Efficiency: 75.00%
Bitterness [IBU]: 39.07
Color [SRM(EBC)]: 8.58 (16.89)
BU:GU ratio: 0.776
Balance: 1.579
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
4282.84 (9.44) Ale Malt (Barrett Burston) 1.042 83.12%
120.00 (0.26) Crystal Malt Dark (Bairds) 1.001 2.33%
250.00 (0.55) Crystal Pale (Thomas Fawcett) 1.002 4.85%
500.00 (1.10) Wheat Malt (Barrett Burston) 1.005 9.70%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
11.54 (0.41) Chinook 13.00% 15.00 38.39% 60.00
14.04 (0.50) Super Pride 14.25% 20.00 51.19% 60.00
29.20 (1.03) Cluster 7.00% 4.07 10.43% 5.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
British Ale - Wyeast 1098 74.00% 18.00 (64.40) 22.00 (71.60)
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Miscellaneous:Name Type Use Amount Time[Mins]
Calcium Chloride Wateragent Mash 2.00 (0.07) [gms (oz)]
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Sacchrification Infusion 67.00 (152.60) 60
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