Dropper Post - Beer Recipe - Brewer's Friend

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Dropper Post

249 calories 25.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Wednesday June 3rd 2020
1.075
1.018
7.5%
0.0
4.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 77.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 9.7%
1.50 lb Briess - Wheat Malt, White1.5 lb Wheat Malt, White 39.1 2.5 9.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Barth-Haas - Sabro2 oz Sabro Hops Pellet 14 Boil 0 min 16.7%
1 oz Citra1 oz Citra Hops Pellet 12 Boil 0 min 8.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 13 Boil 0 min 8.3%
2 oz Barth-Haas - Sabro2 oz Sabro Hops Pellet 14 Dry Hop 7 days 16.7%
1 oz Citra1 oz Citra Hops Pellet 12 Dry Hop 7 days 8.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 13 Dry Hop 7 days 8.3%
2 oz Barth-Haas - Sabro2 oz Sabro Hops Pellet 14 Dry Hop 3 days 16.7%
1 oz Citra1 oz Citra Hops Pellet 12 Dry Hop 3 days 8.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 13 Dry Hop 3 days 8.3%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
0.70 g Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Voss
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
1.5:1 Cl:SO4
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 5 10 150 100 0
Add 250 mg of potassium metabisulfite to remove chloramine. (My RO filter does not remove chloramine.)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 164 °F 152 °F 60 min
2.5 gal Sparge 170 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.34 g | 37.4 qt) 9.19 36.8  
Mash volume with grains (equipment estimates 10.58 g | 42.3 qt) 10.43 41.7  
Grain absorption losses -1.94 -7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes



Following the addition of 0 minute hops, let the temperature fall naturally for 20 minutes prior to chilling.

For the final dry hop (3 days), keg hop and condition for minimum three days.

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  • Last Updated: 2021-08-05 22:30 UTC