4th of July P.A. v5 and 6 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

4th of July P.A. v5 and 6

249 calories 29.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 15.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Ted
Calories: 249 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Wednesday June 17th 2020
1.074
1.024
6.7%
32.0
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Pearl18 lb Pearl 37 2.1 50.7%
4 lb American - White Wheat4 lb White Wheat 40 2.8 11.3%
8 lb Flaked Oats8 lb Flaked Oats 33 2.2 22.5%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 5.6%
2 lb Belgian - CaraVienne2 lb CaraVienne 34 20 5.6%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) 41 1 4.2%
35.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Citra8 oz Citra Hops Pellet 12.8 Whirlpool 0 min 31.96 28.6%
8 oz Vic Secret8 oz Vic Secret Hops Pellet 15.5 Boil 0 min 28.6%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 7.1%
2 oz denali2 oz denali Hops Pellet 14.1 Dry Hop 3 days 7.1%
4 oz citra4 oz citra Hops Pellet 12.8 Dry Hop 5 days 14.3%
4 oz denali4 oz denali Hops Pellet 14.1 Dry Hop 5 days 14.3%
28 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
8 g Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 286 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-
60 5 10 95 55 0
1.5 tsp gyp
1.1 tsp ep salt
1.2 tsp pic salt
3.6 tsp cal chloride
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.1 gal (56.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.1 gal (8.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.35 gal (53.38 qt). Suggest reducing strike water volume to 9.28 gal (37.12 qt) and adding 1.35 gal (5.38 qt) sparge/top-off. 10.63 42.5  
Strike water volume at mash thickness of 1.25 qt/lb 10.63 42.5  
Mash volume with grains 13.35 53.4  
Grain absorption losses -4.25 -17  
Remaining sparge water volume (equipment estimates 7.86 g | 31.4 qt) 10.76 43  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 14.1 g | 56.4 qt) 17 68  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 12.3 g | 49.2 qt) 15.5 62  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.2 g | 60.8 qt) 12 48  
Total: 21.38 85.5
Equipment Profile Used: System Default
 
Notes

Start with 20 gals of h2o. I am expecting 3 gallons of absorption
looking for 17 gals in BK


Hops:
perhaps a small 30 min addition and a 5 min addition.

Then a pound of whirl pool (Citra and either Denali/Vic Sec)

Then split into 2 fermenters pitch 1 with Voss the other with 1318

on day 3 each fermenter gets 4 oz dry hop

transfer to secondary after a cold crash. each secondary will have 8 oz dry hops for 5 days at room temp.

Cold crash and transfer to keg

Hell thats a lot of hops.

Last Updated and Sharing
 
477
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-06-19 15:11 UTC