Root Down Brewing Co.’s Bine clone - Beer Recipe - Brewer's Friend

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Root Down Brewing Co.’s Bine clone

204 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
URL: https://byo.com/recipe/root-down-brewing-co-s-bine-clone/?utm_source=Brew+Your+Own+-+Live&utm_campaign=8c5b108da6-BYO+Newsletter+%23119+Inactive+-+6%2F2%2F20&utm_medium=email&utm_term=0_b55e7c72d8-8c5b108da6-62127815&mc_cid=8c5b108da6&mc_eid=8d7f5e7ed1
Created: Wednesday June 3rd 2020
1.062
1.012
6.7%
81.9
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 44%
4.50 lb American - Pilsner4.5 lb Pilsner 37 1.8 36%
2 lb American - Vienna2 lb Vienna 35 4 16%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Warrior0.75 oz Warrior Hops Pellet 17 Boil 75 min 54.38 10.4%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 7 min 5.48 6.9%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 11 Boil 7 min 3.01 3.5%
0.25 oz Cit0.25 oz Cit Hops Pellet 13 Boil 7 min 3.56 3.5%
0.50 oz Cent0.5 oz Cent Hops Pellet 10 Boil 0 min 6.9%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 11 Boil 0 min 10.4%
0.75 oz Citra0.75 oz Citra Hops Pellet 13 Boil 0 min 10.4%
0.80 oz Amarillo0.8 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 5.15 11.1%
1.25 oz Mosaic1.25 oz Mosaic Hops Pellet 11 Whirlpool 0 min 10.3 17.4%
1.40 oz Citra1.4 oz Citra Hops Pellet 13 Whirlpool 0 min 19.4%
7.20 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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 at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains (equipment estimates 5.33 g | 21.3 qt) 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.98 g | 27.9 qt) 6.9 27.6  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
Top off amount 0.13 0.5  
Going into fermentor 5 20  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.012
IBU = 60 SRM = 5 ABV = 6.5%

Ingredients
5.5 lbs. (2.5 kg) 2-row pale malt
4.5 lbs. (2.04 kg) Pilsner malt
2 lbs. (0.91 kg) Vienna malt
0.5 lb. (0.23 kg) corn sugar (20 min.)
12.75 AAU Warrior® hops (75 min.) (0.75 oz./21 g at 17% alpha acids)
5.0 AAU Centennial hops (7 min.) (0.5 oz./14 g at 10% alpha acids)
2.75 AAU Mosaic® hops (7 min.) (0.25 oz./7 g at 11% alpha acids)
3.25 AAU Citra® hops (7 min.) (0.25 oz./7 g at 13% alpha acids)
5.0 AAU Centennial hops (0 min.) (0.5 oz./14 g at 10% alpha acids)
8.25 AAU Mosaic® hops (0 min.) (0.75 oz./21 g at 11% alpha acids)
9.75 AAU Citra® hops (0 min.) (0.75 oz./21 g at 13% alpha acids)
7.2 AAU Amarillo® hops (hopstand) (0.8 oz./22 g at 9% alpha acids)
13.75 AAU Mosaic® hops (hopstand) (1.25 oz./35 g at 11% alpha acids)
18.2 AAU Citra® hops (hopstand) (1.4 oz./ 40 g at 13% alpha acids)
SafAle US-05 or Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
¾ cup corn sugar (if priming)

Step by Step
Mill the grains, then mix with 3.75 gallons (14.2 L) of 169 °F (76 °C) strike water to achieve a single infusion rest temperature of 154 °F (68 °C). Hold at this temperature for 40 minutes. Mashout to 170 °F (77 °C) if desired.

Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash with enough water to obtain 6.5 gallons (25 L) of wort. Boil for 90 minutes, adding hops at the times left in the boil indicated above. At 20 minutes left in boil, add the dextrose first and then at 10 minutes left, you should add a kettle fining agent such as Irish moss or Whirlfloc.

After the boil, add the flameout hops indicated and whirlpool for 20 minutes. Chill to 180 °F (82 °C), then add the hopstand hops and whirlpool another 20 minutes before rapidly chilling the wort to 64 °F (18 °C). Pitch yeast. Maintain fermentation temperature of 68 °F (20 °C) for this beer.

Once primary fermentation is complete, and the beer has settled, bottle or keg the beer and carbonate to approximately 2.5 volumes. A fermenter fining agent would be recommended to get the beer bright if the yeast is taking its time falling. Biofine, PVPP, or gelatin would be recommended here.

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  • Last Updated: 2020-06-03 06:02 UTC