20-21 Hibernation Under the Spruce - Beer Recipe - Brewer's Friend

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20-21 Hibernation Under the Spruce

207 calories 24.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.27 gallons
Post Boil Size: 3.77 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 207 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Wednesday July 1st 2020
1.062
1.020
5.5%
16.4
5.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.27 lb Bairds - Maris Otter Pale Ale8.27 lb Maris Otter Pale Ale 37.5 2.5 100%
8.27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz East Kent Goldings0.65 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.4 100%
0.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.27 oz spruce tips Flavor Boil 1 hr.
2.54 oz spruce tips Flavor Whirlpool 30 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1.27 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.1 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Crystal Geyser - Salem
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.56 gal Strike 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.31 g | 25.2 qt) 5.55 22.2  
Mash volume with grains (equipment estimates 6.97 g | 27.9 qt) 6.22 24.9  
Grain absorption losses -1.03 -4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.02 g | 20.1 qt) 4.27 17.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 3.77 15.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.77 g | 15.1 qt) 3.5 14  
Total: 5.55 22.2
Equipment Profile Used: System Default
 
Notes

5.5 gallons

13lbs Marris Otter
(subbed pale ale)

1oz East Kent Goldings @ 60

2oz Spruce Tips @ 60

4oz Spruce tips at flameout, 30 minute steep

Wyeast 1968 London ESB (or WLP 002)

OG: 1.063 FG: 1.019



5.5 gallons<br />
13lbs Marris Otter<br />
1oz East Kent Goldings @ 60<br />
2oz Spruce Tips @ 60<br />
4oz Spruce tips at flameout, 30 minute steep<br />
Wyeast 1968/WLP 002<br />
OG: 1.063 FG: 1.019<br />



https://www.reddit.com/r/Homebrewing/comments/360gfl/psa_its_spruce_tip_season_time_to_get_ready/

https://spruceontap.com/shop

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  • Last Updated: 2020-09-12 02:19 UTC