Thalty Thwagger - Beer Recipe - Brewer's Friend

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Thalty Thwagger

147 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Darby Rose Brewing
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday June 22nd 2020
1.045
1.009
4.6%
0.0
2.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Briess - Pilsner (US)10 lb Briess - Pilsner (US) 36.8 1 83.3%
2 lb US - Flaked Corn2 lb US - Flaked Corn 39.7 0 16.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Vic Secret (AU)1 oz Vic Secret (AU) Hops Pellet 15.5 Dry Hop 5 days 16.7%
1 oz Cashmere1 oz Cashmere Hops Pellet 4.5 Dry Hop 5 days 16.7%
1 oz Nelson Sauvin (NZ)1 oz Nelson Sauvin (NZ) Hops Pellet 12.5 Dry Hop 3 days 16.7%
1 oz Vic Secret (AU)1 oz Vic Secret (AU) Hops Pellet 15.5 Boil 0 min 16.7%
1 oz Cashmere1 oz Cashmere Hops Pellet 4.5 Boil 0 min 16.7%
1 oz Nelson Sauvin (NZ)1 oz Nelson Sauvin (NZ) Hops Pellet 12.5 Boil 0 min 16.7%
6 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25
 
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 1.75 qt/lb 5.25 21  
Mash volume with grains (equipment estimates 5.51 g | 22 qt) 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 2.66 g | 10.7 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.16 g | 24.7 qt) 6.5 26  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.3 21.2  
Top off amount 0.7 2.8  
Going into fermentor 6 24  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Amylase 0.3 teaspoons per gallon added at dough in

Amyloglucosidase 1ml per gallon added during fermentation

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  • Last Updated: 2020-07-12 19:57 UTC