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    Rapariga: American Pale Ale (10 A)

    Uploaded by

    Jonas Fragoso
    This document summarizes the process for making an American Pale Ale called Rapariga. It includes a list of ingredients including 3 types of pale malt, crystal malt, and Nugget and Lublin hops. The original gravity is estimated at 1.052, final gravity at 1.013, and alcohol content at 5.2%. Mash temperature was 66.7C for 60 minutes followed by mash out at 75.6C for 10 minutes. Carbonation was achieved by bottling with 111.76g of corn sugar and storing for 7 days at 6C.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Rapariga: American Pale Ale (10 A)

    Uploaded by

    Jonas Fragoso
    33 views2 pages
    This document summarizes the process for making an American Pale Ale called Rapariga. It includes a list of ingredients including 3 types of pale malt, crystal malt, and Nugget and Lublin hops. The original gravity is estimated at 1.052, final gravity at 1.013, and alcohol content at 5.2%. Mash temperature was 66.7C for 60 minutes followed by mash out at 75.6C for 10 minutes. Carbonation was achieved by bottling with 111.76g of corn sugar and storing for 7 days at 6C.

    Original Description:

    receita cerveja rapariga

    Original Title

    Rapariga

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    This document summarizes the process for making an American Pale Ale called Rapariga. It includes a list of ingredients including 3 types of pale malt, crystal malt, and Nugget and Lublin hops. The original gravity is estimated at 1.052, final gravity at 1.013, and alcohol content at 5.2%. Mash temperature was 66.7C for 60 minutes followed by mash out at 75.6C for 10 minutes. Carbonation was achieved by bottling with 111.76g of corn sugar and storing for 7 days at 6C.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    33 views2 pages

    Rapariga: American Pale Ale (10 A)

    Uploaded by

    Jonas Fragoso
    This document summarizes the process for making an American Pale Ale called Rapariga. It includes a list of ingredients including 3 types of pale malt, crystal malt, and Nugget and Lublin hops. The original gravity is estimated at 1.052, final gravity at 1.013, and alcohol content at 5.2%. Mash temperature was 66.7C for 60 minutes followed by mash out at 75.6C for 10 minutes. Carbonation was achieved by bottling with 111.76g of corn sugar and storing for 7 days at 6C.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    05/03/2015 Rapariga

    Rapariga
    American Pale Ale (10 A)

    Type: 100% Grão
    Batch Size: 19,00 l
    Boil Size: 28,00 l
    Boil Time: 60 min
    End of Boil Vol: 25,00 l
    Final Bottling Vol: 19,00 l
    Fermentation: Ale, Single Stage
    Date: 05 Mar 2015
    Brewer: JONAS
    Asst Brewer: 
    Equipment: CALDEIRA 36
    Efficiency: 65,00 %
    Est Mash Efficiency: 68,4 %
    Taste Rating: 30,0
    Taste Notes: 
    Ingredientes
    Qtd Nome Tipo # %/IBU
    1,50 kg Pale Malt (2 Row) Bel (5,9 EBC) Grão 1 30,0 %
    1,50 kg Pale Malt, Maris Otter (5,9 EBC) Grão 2 30,0 %
    1,50 kg Pilsner (2 Row) Bel (3,9 EBC) Grão 3 30,0 %
    0,50 kg Caramel/Crystal Malt ­ 40L (78,8 EBC) Grão 4 10,0 %
    23,00 g Nugget [12,50 %] ­ Fervura 60,0 min Lúpulo 5 40,7 IBUs
    10,00 g Lublin (Lubelski) [4,70 %] ­ Fervura 0,0 min Lúpulo 6 0,0 IBUs
    1,0 pkg US West Coast Yeast (Mangrove Jack's #M44) Levedura 7 ­

    Gravity, Alcohol Content and Color

    Est Original Gravity: 1,052 SG
    Est Final Gravity: 1,013 SG
    Estimated Alcohol by Vol: 5,2 %
    Bitterness: 40,7 IBUs
    Est Color: 17,4 EBC
    Measured Original Gravity: 1,046 SG
    Measured Final Gravity: 1,010 SG
    Actual Alcohol by Vol: 4,7 %
    Calories: 427,1 kcal/l

    Mash Profile
    Mash Name: Temperature Mash, 1 Step, Medium Body
    file:///C:/Users/Lenonas/Documents/BeerSmith2/Rapariga.html 1/2
    05/03/2015 Rapariga

    Sparge Water: 19,97 l
    Sparge Temperature: 75,6 C
    Adjust Temp for Equipment: FALSE
    Total Grain Weight: 5,00 kg
    Grain Temperature: 22,2 C
    Tun Temperature: 22,2 C
    Mash PH: 5,20
    Passos da Mostura
    Nome Descrição TemperaturaTempo
    Saccharification Adicionar 15,04 l de água até 72,3 C 66,7 C 60 min
    Mash Out Aqueça até 75,6 C por 10 min 75,6 C 10 min

    Sparge: Fly sparge com 19,97 l de água a 75,6 C
    Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the
    stove. Use heat to maintain desired temperature during the mash.

    Carbonation and Storage
    Carbonation Type: Garrafa
    Pressure/Weight: 111,76 g
    Keg/Bottling Temperature: 21,1 C
    Fermentation: Ale, Single Stage
    Volumes of CO2: 2,3
    Carbonation Used: Engarrafar com 111,76 g Corn Sugar
    Age for: 7,00 days
    Storage Temperature: 6,0 C

    Notes
    Created with BeerSmith

    file:///C:/Users/Lenonas/Documents/BeerSmith2/Rapariga.html 2/2

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