James Wilson at 09:22, 12 May 2022

2022-05-12T09:22:12Z

← Older revision		Revision as of 09:22, 12 May 2022
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	'''<big>By Steve Smith</big>'''		'''<big>By Steve Smith</big>'''

			Recipe is part of [[Recipe Index]]

	'''BJCP 2021 Style 34C Experimental Beer'''		'''BJCP 2021 Style 34C Experimental Beer'''

James Wilson at 09:59, 29 April 2022

2022-04-29T09:59:58Z

← Older revision		Revision as of 09:59, 29 April 2022
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	== Ingredients ==		== Ingredients ==
	=== Water ===		=== Water ===
	Ca2+ 110ppm		*Ca2+ 110ppm
	Mg2+ 18ppm		*Mg2+ 18ppm
	Na+ 35ppm		*Na+ 35ppm
	Cl- 51ppm		*Cl- 51ppm
	SO42- 113ppm		*SO42- 113ppm
	HCO3- 257ppm		*HCO3- 257ppm

	=== Malt ===		=== Malt ===

James Wilson: Created page with "'''By Steve Smith''' '''BJCP 2021 Style 34C Experimental Beer''' This is a Low ABV Pale Ale, presented at the April 2022 meeting. == Statistics == * IBU 14 * ABV 0.8% * OG 1.025 * FG 1.019 * EBC 6.7 * Boil volume 26.25 litres. * 23 litres into fermenter. == Ingredients == === Water === Ca2+ 110ppm Mg2+ 18ppm Na+ 35ppm Cl- 51ppm SO42- 113ppm HCO3- 257ppm === Malt === 2.1 kg (85.4%) — Crisp Maris Otter — Grain — 7.9 EBC 120 g (4.9%) — Weyermann Ca..."

2022-04-29T09:59:38Z

Created page with "'''<big>By Steve Smith</big>''' '''BJCP 2021 Style 34C Experimental Beer''' This is a Low ABV Pale Ale, presented at the April 2022 meeting. == Statistics == * IBU 14 * ABV 0.8% * OG 1.025 * FG 1.019 * EBC 6.7 * Boil volume 26.25 litres. * 23 litres into fermenter. == Ingredients == === Water === Ca2+ 110ppm Mg2+ 18ppm Na+ 35ppm Cl- 51ppm SO42- 113ppm HCO3- 257ppm === Malt === *2.1 kg (85.4%) — Crisp Maris Otter — Grain — 7.9 EBC *120 g (4.9%) — Weyermann Ca..."

New page

'''<big>By Steve Smith</big>'''

'''BJCP 2021 Style 34C Experimental Beer'''

This is a Low ABV Pale Ale, presented at the April 2022 meeting.

== Statistics ==
* IBU 14
* ABV 0.8%
* OG 1.025
* FG 1.019
* EBC 6.7
* Boil volume 26.25 litres.
* 23 litres into fermenter.

== Ingredients ==
=== Water ===
Ca2+ 110ppm
Mg2+ 18ppm
Na+ 35ppm
Cl- 51ppm
SO42- 113ppm
HCO3- 257ppm

=== Malt ===
*2.1 kg (85.4%) — Crisp Maris Otter — Grain — 7.9 EBC
*120 g (4.9%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
*120 g (4.9%) — Weyermann Munich I — Grain — 14 EBC
*120 g (4.9%) — Milk Sugar (Lactose) — Sugar — 0 EBC
*100 g — Oat Hulls — Adjunct — 0 EBC

=== Hops ===
*6 g (5 IBU) — Citra 12.2% — Boil — 15 min
*6 g (5 IBU) — Mosaic 12% — Boil — 15 min
*10 g (1 IBU) — Centennial 9% — Aroma — 15 min hopstand @ 75 °C
*10 g (1 IBU) — Citra 12.2% — Aroma — 15 min hopstand @ 75 °C
*10 g (1 IBU) — Mosaic 12% — Aroma — 15 min hopstand @ 75 °C
*35 g — Centennial 9% — Dry Hop — 3 days
*35 g — Citra 12.2% — Dry Hop — 3 days
*35 g — Mosaic 12% — Dry Hop — 3 days

=== Yeast ===
*1 pkg — Lallemand (LalBrew) Windsor Yeast 75%
*150 billion yeast cells

== Process ==
=== Mash ===
*80 °C — 40 min

=== Boil ===
*30 minute boil

=== Ferment ===
Pressurised fermentation:

*Primary — 20 °C — 3 PSI — 7 days
*Primary — 23 °C — 3 PSI — 3 days

=== Serving ===
*Carbonation: 2.4 CO2-vol

[[Category:Recipes]]

Low ABV Pale Ale - Revision history

James Wilson at 09:22, 12 May 2022

James Wilson at 09:59, 29 April 2022