It’s Quinoa Pale Ale
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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