Download the Beersmith recipe file for 2017 May Ace lager
Type: All Grain
Batch Size: 20.00 l
Boil Size: 25.99 l
Boil Time: 60 min
End of Boil Vol: 23.19 l
Final Bottling Vol: 17.80 l
Fermentation: Ale, Single Stage
Batch Size: 20.00 l
Boil Size: 25.99 l
Boil Time: 60 min
End of Boil Vol: 23.19 l
Final Bottling Vol: 17.80 l
Fermentation: Ale, Single Stage
Date: 16 Apr 2017
Brewer: Sarah
Asst Brewer:
Equipment: ACE Micro
Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Taste Rating: 30.0
Brewer: Sarah
Asst Brewer:
Equipment: ACE Micro
Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Taste Rating: 30.0
Taste Notes:
Amt |
Name |
Type |
# |
%/IBU |
|---|---|---|---|---|
| 1.00 ml | Phosphoric Acid 85% (Mash 60.0 mins) | Water Agent | 1 | – |
| 0.50 tsp | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | – |
| 0.50 tsp | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 3 | – |
| 4000.00 g | Maris Otter (Crisp) (7.9 EBC) | Grain | 4 | 90.9 % |
| 400.00 g | Vienna (BestMälz) (8.0 EBC) | Grain | 5 | 9.1 % |
| 0.50 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 6 | – |
| 30.00 g | Galaxy [14.40 %] – Boil 15.0 min | Hop | 7 | 24.0 IBUs |
| 0.50 tsp | Yeast Nutrient (Boil 15.0 mins) | Other | 8 | – |
| 30.00 g | Vic Secret [13.10 %] – Boil 5.0 min | Hop | 9 | 9.6 IBUs |
| 20.00 g | Galaxy [14.40 %] – Boil 5.0 min | Hop | 10 | 6.4 IBUs |
| 1.00 l | Grapefruit Juice (Boil 0.0 mins) | Flavor | 11 | – |
| 50.00 g | Cascade, New Zealand [7.00 %] – Dry Hop 4.0 Days | Hop | 12 | 0.0 IBUs |
| 70.00 g | Vic Secret [13.10 %] – Dry Hop 3.0 Days | Hop | 13 | 0.0 IBUs |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 40.0 IBUs
Est Color: 10.9 EBC
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 40.0 IBUs
Est Color: 10.9 EBC
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Mash Profile
Mash Name: Single Infusion, Light Body
Sparge Water: 5.08 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.65
Measured Mash PH: 5.65
Sparge Water: 5.08 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.65
Measured Mash PH: 5.65
Total Grain Weight: 4400.00 g
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition: 4.8 ml Phosphoric Acid (85%)
Sparge Acid Addition: 0.0 ml Phosphoric Acid (85%)
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition: 4.8 ml Phosphoric Acid (85%)
Sparge Acid Addition: 0.0 ml Phosphoric Acid (85%)
Name |
Description |
Step Temperature |
Step Time |
|---|---|---|---|
| Mash In | Add 17.97 l of water at 68.4 C | 64.4 C | 75 min |
| Mash Out | Error: Infusion temperature above boiling. Add more water! | 75.6 C | 10 min |
Sparge: Fly sparge with 5.08 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage
Fermenter:
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 18.3 C
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 18.3 C
Notes
Created with BeerSmith
Sarah is an experienced home brewer, a qualified BJCP beer judge, organiser of the Welsh National Homebrew Competition and sometimes Brewtuber under her home brewery name, Daft Cat Brewing