Put It All On Red - Beer Recipe - Brewer's Friend

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Put It All On Red

133 calories 10.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 32 gallons (fermentor volume)
Pre Boil Size: 33.73 gallons
Post Boil Size: 32.48 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 133 calories (Per 12oz)
Carbs: 10.8 g (Per 12oz)
Created: Tuesday June 2nd 2020
1.041
1.006
4.6%
10.5
3.6
5.1
29.07
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb American - Pilsner23 lb Pilsner 37 1.8 46.9%
23 lb American - White Wheat23 lb White Wheat 40 2.8 46.9%
3 lb Weyermann - Acidulated Malt3 lb Acidulated Malt $ 1.08 / lb
$ 3.24 		27 3.4 6.1%
49 lbs / $ 3.24
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Saaz6 oz Saaz Hops $ 0.91 / oz
$ 5.43 		Pellet 3.5 Boil 30 min 10.51 100%
6 oz / $ 5.43
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Gypsum Water Agt Mash 1 hr.
6 each Whirlfloc Water Agt Boil 10 min.
45 g Wyeast - Beer Nutrient Other Boil 10 min.
100 g Sea Salt Other Boil 5 min.
200 g Coriander Spice Boil 5 min.
8.80 oz Hibiscus Flower Spice Boil 10 min.
40 g Lactic acid Water Agt Boil 5 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
6 Each
Cost:
$ 3.40 / each
$ 20.40
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 434 B cells required
$ 20.40 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Berkley, Michigan
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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 34.48 gal (137.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 22.48 gal (89.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.93 gal (83.72 qt). Suggest reducing strike water volume to 8.32 gal (33.28 qt) and adding 8.93 gal (35.72 qt) sparge/top-off. 17.25 69  
Strike water volume at mash thickness of 1.5 qt/lb 17.25 69  
Mash volume with grains 20.93 83.7  
Grain absorption losses -5.75 -23  
Remaining sparge water volume (equipment estimates 22.95 g | 91.8 qt) 22.2 88.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 34.48 g | 137.9 qt) 33.73 134.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 32 g | 128 qt) 32.48 129.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 32.48 g | 129.9 qt) 32 128  
Total: 39.45 157.8
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/forum/index.php?topic=15426.0

Protein Rest at 131.2 F 122.0 F 30 min
Saccharification at 186.0 F 148.0 F 30 min
Mash Out 211.8 F 168.0 F 10 min

https://www.amazon.com/Nutty-and-Fruity-Eatable-Hibiscus/dp/B015G6RCFS

Conduct First Mash traditionally for conversion then add Acidulated Malt and perform second mash for 30 minutes or until pH drops to 3.75-3.8

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  • Last Updated: 2020-09-15 14:53 UTC