Forged Lemon Pie - Beer Recipe - Brewer's Friend

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Forged Lemon Pie

197 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday May 31st 2020
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1.060
1.011
6.4%
62.7
6.9
5.6
6.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - American - Pale 2-Row10 lb American - Pale 2-Row 37 1.8 76.9%
2 lb German - Carapils2 lb German - Carapils $ 2.25 / lb
$ 4.50 		35 1.3 15.4%
1 lb New Zealand - Biscuit Malt1 lb Biscuit Malt $ 1.95 / lb
$ 1.95 		35 30.46 7.7%
13 lbs / $ 6.45
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cascade0.75 oz Cascade Hops Pellet 8.4 Boil 60 min 22.26 23.1%
0.75 oz Citra0.75 oz Citra Hops Pellet 13.5 Boil 30 min 27.5 23.1%
0.75 oz Citra0.75 oz Citra Hops Pellet 13.5 Boil 10 min 12.97 23.1%
1 oz Citra1 oz Citra Hops Pellet 13.5 Dry Hop 2 days 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Ascorbic acid Water Agt Mash 1 hr.
0.25 tsp Gypsum Water Agt Mash 1 hr.
0.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.25 tsp Calcium carbonate Water Agt Mash 1 hr.
0.25 tsp Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.96 g | 35.8 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 10 g | 40 qt) 9.92 39.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Dry hopped 1 oz citra a few days before I expected this to move into the keezer. It had already been sitting in secondary in the keg at 30 plus PSI for about a week. Added the hops into 2 tea bags and used a rubber band and a shot glass to make sure they are in the liquid.

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  • Last Updated: 2020-06-21 18:41 UTC