The Fritz
Batch Size:
5 gal.
Brewed By: ShredFace
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
7.5
69.8
Crystal (40L)
1.25
11.6
CaraPils
.5
4.7
Munich Malt
1.5
14.0
Total Weight
10.75
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
172.3°F
3.1 gal.
4.4 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Northern Brewer - Pellet
9
0.7
60
29.2
Cascade - Pellet
5.75
1
15
13.2
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
10 SRM
1.050
5.3
80.0
1.97
FG
IBU
Calories
Target BV
1.010
42.4
218
(per 16 oz. Pint)
1.67
Target Beer Style Info. & Typical Ingredients
AMERICAN PALE ALE
California Common Beer
SG Range: 1.048 to 1.054
FG Range: 1.011 to 1.014
IBU Range: 30 to 45
SRM Range: 10 to 14
Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60?F) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: SF Lager
Fermentaion Temp: 65°F