Sorry for the weird format. Trying to figure out how to export the recipe to text instead of PDF in Beersmith 2
American Pale Ale
Type: All GrainDate: 08/29/2011
Batch Size (fermenter): 5.50 galBrewer: N2
Boil Size: 7.74 galAsst Brewer:
Equipment: 9 Gal Kettle 10 Gal Cooler ( 5 Gal/19 L) -
Boil Time: 60 min
All Grain
Final Bottling Volume: 5.00 galBrewhouse Efciency: 68.42
Fermentation: Ale, Two StageTaste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Create a yeast starter with 0.40 gal of wort
Clean and Prepare Brewing Equipment
Total Water Needed: 9.68 gal
Water Prep
AmtNameType# %/IBU
Water
1.10 tbspPH 5.2 Stabilizer (Mash 60.0 mins)1 -
Agent
Mash or Steep Grains
Mash Ingredients
AmtNameType# %/IBU
9 lbsPale Malt (2 Row) US (2.0 SRM)Grain2 75.0 %
2 lbsMunich Malt - 20L (20.0 SRM)Grain3 16.7 %
1 lbsCaramel/Crystal Malt - 10L (10.0 SRM)Grain4 8.3 %
Mash Steps
Step Step
NameDescription
TemperatureTime
Mash InAdd 4.25 gal of water at 165.8 F152.0 F60 min
Drain mash tun, Batch sparge with 3 steps (5.43gal, 1.81gal, 1.81gal) of 168.0 F water
Boil Wort
Add water to achieve boil volume of 7.74 gal
Estimated pre-boil gravity is 1.042 SG
Boil Ingredients
AmtNameType# %/IBU
--------------------------------------- 2
AmtNameType# %/IBU
1.00 ozFuggles [4.50 %] - Boil 60.0 minHop5 15.3 IBUs
0.50 ozCentennial [10.00 %] - Boil 60.0 minHop6 17.0 IBUs
1.10 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining7 -
0.50 ozCascade [5.50 %] - Boil 10.0 minHop8 3.1 IBUs
0.50 ozChinook [13.00 %] - Boil 10.0 minHop9 8.0 IBUs
0.50 ozChinook [13.00 %] - Boil 0.0 minHop12 0.0 IBUs
0.50 ozCentennial [10.00 %] - Boil 0.0 minHop11 0.0 IBUs
0.50 ozCascade [5.50 %] - Boil 0.0 minHop10 0.0 IBUs
Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.054 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Fermentation Ingredients
AmtNameType# %/IBU
California Ale (White Labs #WLP001)
2.0 pkgYeast13 -
[35.49 ml]
Measure Actual Original Gravity _______ (Target: 1.054 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)
Fermentation
08/29/2011 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
09/02/2011 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
AmtNameType# %/IBU
0.50 ozCentennial [10.00 %] - Dry Hop 7.0 Days Hop15 0.0 IBUs
0.50 ozChinook [13.00 %] - Dry Hop 7.0 DaysHop16 0.0 IBUs
0.50 ozCascade [5.50 %] - Dry Hop 7.0 DaysHop14 0.0 IBUs
Measure Final Gravity: _________ (Estimate: 1.011 SG)
Date Bottled/Kegged: 09/12/2011 - Carbonation: Bottle with 3.93 oz Corn Sugar
Age beer for 30.00 days at 65.0 F
10/12/2011 - Drink and enjoy!
Notes
Created with BeerSmith
American Pale Ale
Type: All GrainDate: 08/29/2011
Batch Size (fermenter): 5.50 galBrewer: N2
Boil Size: 7.74 galAsst Brewer:
Equipment: 9 Gal Kettle 10 Gal Cooler ( 5 Gal/19 L) -
Boil Time: 60 min
All Grain
Final Bottling Volume: 5.00 galBrewhouse Efciency: 68.42
Fermentation: Ale, Two StageTaste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Create a yeast starter with 0.40 gal of wort
Clean and Prepare Brewing Equipment
Total Water Needed: 9.68 gal
Water Prep
AmtNameType# %/IBU
Water
1.10 tbspPH 5.2 Stabilizer (Mash 60.0 mins)1 -
Agent
Mash or Steep Grains
Mash Ingredients
AmtNameType# %/IBU
9 lbsPale Malt (2 Row) US (2.0 SRM)Grain2 75.0 %
2 lbsMunich Malt - 20L (20.0 SRM)Grain3 16.7 %
1 lbsCaramel/Crystal Malt - 10L (10.0 SRM)Grain4 8.3 %
Mash Steps
Step Step
NameDescription
TemperatureTime
Mash InAdd 4.25 gal of water at 165.8 F152.0 F60 min
Drain mash tun, Batch sparge with 3 steps (5.43gal, 1.81gal, 1.81gal) of 168.0 F water
Boil Wort
Add water to achieve boil volume of 7.74 gal
Estimated pre-boil gravity is 1.042 SG
Boil Ingredients
AmtNameType# %/IBU
--------------------------------------- 2
AmtNameType# %/IBU
1.00 ozFuggles [4.50 %] - Boil 60.0 minHop5 15.3 IBUs
0.50 ozCentennial [10.00 %] - Boil 60.0 minHop6 17.0 IBUs
1.10 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining7 -
0.50 ozCascade [5.50 %] - Boil 10.0 minHop8 3.1 IBUs
0.50 ozChinook [13.00 %] - Boil 10.0 minHop9 8.0 IBUs
0.50 ozChinook [13.00 %] - Boil 0.0 minHop12 0.0 IBUs
0.50 ozCentennial [10.00 %] - Boil 0.0 minHop11 0.0 IBUs
0.50 ozCascade [5.50 %] - Boil 0.0 minHop10 0.0 IBUs
Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.054 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Fermentation Ingredients
AmtNameType# %/IBU
California Ale (White Labs #WLP001)
2.0 pkgYeast13 -
[35.49 ml]
Measure Actual Original Gravity _______ (Target: 1.054 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)
Fermentation
08/29/2011 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
09/02/2011 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
AmtNameType# %/IBU
0.50 ozCentennial [10.00 %] - Dry Hop 7.0 Days Hop15 0.0 IBUs
0.50 ozChinook [13.00 %] - Dry Hop 7.0 DaysHop16 0.0 IBUs
0.50 ozCascade [5.50 %] - Dry Hop 7.0 DaysHop14 0.0 IBUs
Measure Final Gravity: _________ (Estimate: 1.011 SG)
Date Bottled/Kegged: 09/12/2011 - Carbonation: Bottle with 3.93 oz Corn Sugar
Age beer for 30.00 days at 65.0 F
10/12/2011 - Drink and enjoy!
Notes
Created with BeerSmith