SeaQuench Clone - Beer Recipe - Brewer's Friend

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SeaQuench Clone

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 105 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 86%
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Friday July 24th 2020
1.053
1.012
5.4%
17.8
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 91.7%
1 lb German - Pale Wheat1 lb Pale Wheat 39 1.5 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Hallertau Blanc0.6 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 15.23 75%
0.20 oz Hallertau Blanc0.2 oz Hallertau Blanc Hops Pellet 10 Boil 15 min 2.52 25%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Lime Zest Other Boil 15 min.
1 oz Black Lime Other Boil 15 min.
1 oz Sea Salt Other Boil 15 min.
1 oz Coriander (Crushed) Spice Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
6.70 tsp Fermax Yeast Nutrient Other Boil 15 min.
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Strike 149 °F 149 °F 60 min
4.6 gal Sparge 168 °F 170 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 149 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.8 19.2  
Mash volume with grains (equipment estimates 5.36 g | 21.4 qt) 5.76 23  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.71 g | 22.8 qt) 3.95 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.76 g | 35 qt) 7 28  
Boil off losses -2.63 -10.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6.1 24.4  
Top off amount 0.4 1.6  
Going into fermentor 6.5 26  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Complete Mash, Sparge, and Mash out.
Boil for 90 Mins and take PH.
Add Lactic Acid to get wort to 4.8.
Reduce temp to 110 and add Lactobacillus.
Maintain 110F until wort reaches PH 3.5.

Raise temp back to boil and add 15 min additions.

Whirlpool for a few mins and allow sediment to drop out before chilling to pitching temp.

Follow fermentation instructions.

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  • Last Updated: 2020-07-24 20:01 UTC