It’s Quinoa Pale Ale

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Recipe Specifics:

Type: All Grain
SRM: 3.4
IBUS: 71.1
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 75.00 %

Notes:

Had to swirl the fermenter to get the first dose of dry hops to not form a big clump at the top of the bucket.

All dry hops were put in the fermenter loose, no bag.

Only about 4% quinoa, hope is the high protein content will help with head retention.

Final Numbers:

Original Gravity: 1.049
Final Gravity: 1.009
ABV: 5.2%
Keg or Bottle: Keg
Keg Hops: No
Oxygen: Shook bucket

Water Profile:

Amt Name Type # %/IBU
7.20 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
3.20 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2
0.90 g Salt (Mash 60.0 mins) Water Agent 3
0.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 4
7.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 10
3.10 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11
0.90 g Salt (Boil 60.0 mins) Water Agent 12
0.40 g Calcium Chloride (Boil 60.0 mins) Water Agent 13

 

R/O Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes No 1.6 0.7 0.2 0 0.1

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
106.5 18.2 28.8 309 48.8 16 8.1 8.1 341 13 -74 6.3

Mash/Grain Profile:

Mash at 152.0 F for 60 Minutes

Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5 83.3 %
1 lbs Caramel/Crystal Malt – 10L (10.0 SRM) Grain 6 8.3 %
8.0 oz Flaked Quinoa (1.6 SRM) Grain 7 4.2 %
8.0 oz Vienna Malt (3.5 SRM) Grain 8 4.2 %

Boil Ingredients:

Amt Name Type # %/IBU
7.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 10
3.10 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11
0.90 g Salt (Boil 60.0 mins) Water Agent 12
0.40 g Calcium Chloride (Boil 60.0 mins) Water Agent 13
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 14
28.35 g Cascade [5.50 %] – Boil 4.0 min Hop 15 3.8 IBUs
28.35 g Chinook [13.00 %] – Boil 4.0 min Hop 16 8.9 IBUs
28.35 g Columbus (Tomahawk) [14.00 %] – Boil 4.0 min Hop 17 9.6 IBUs

Fermentation:

Starter: Yes 1.0L

Yeast: WLP001 American Ale (new vial)

Temperature: 67 F for 14 days

Dry Hopping:

Dry hopped with 1 ounce Columbus and 1 ounce chinook at day 14 at 67 F

Dry hopped with 36 grams each of columbus and chinook at day 17 at 67 F (no keg hops)

Amt Name Type # %/IBU
64.00 g Chinook [13.00 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs
64.00 g Columbus (Tomahawk) [14.00 %] – Dry Hop 0.0 Days Hop 20 0.0 IBUs

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