Ice Cream Sandwich - Beer Recipe - Brewer's Friend

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Ice Cream Sandwich

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Kevin Skene
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday August 20th 2020
1.056
1.011
5.9%
0.0
7.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Viking - Pale Ale Malt5 lb Pale Ale Malt 37 2.5 47.6%
1 lb Viking - Vienna1 lb Vienna 37 3.6 9.5%
0.50 lb Weyermann - Cologne Malt0.5 lb Cologne Malt 37 3.5 4.8%
1 lb Weyermann - Carahell1 lb Carahell 34 10 9.5%
1 lb Gambrinus - Honey Malt1 lb Honey Malt 37 25 9.5%
0.50 lb Flaked Corn0.5 lb Flaked Corn 40 0.5 4.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 14.3%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Dry Hop at 64 °F 4 days 25%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Dry Hop at 64 °F 4 days 25%
0.25 oz Spalt0.25 oz Spalt Hops Pellet 4.5 Dry Hop at 64 °F 4 days 25%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop at 64 °F 4 days 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocao Nibs Flavor Kegging 0 min.
1 each Yeast Nutrient Other Boil 15 min.
3 oz Vanilla extract Flavor Kegging 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 oz Peppermint Extract Flavor Kegging 0 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
R/O Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Starting with RO Water (ppm<10)

Water Treatments for 5 gallons

Gypsum - 4 grams
Calcium Chloride - 3.4 grams
Sodium Bicarbonate - 1.76 grams
(Additions to both Strike & Sparge)

Lactic Acid to adjust Mash pH 5.25 / Sparge Water pH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal Strike 167 °F 154 °F 60 min
4.25 gal Collect 5.5 gallons wort Fly Sparge 170 °F 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.28 13.1  
Mash volume with grains 4.12 16.5  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.03 g | 16.1 qt) 3.78 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.75 g | 23 qt) 5.5 22  
Boil off losses -0.75 -3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.06 28.3
Equipment Profile Used: System Default
 
Notes

-Soak mint leaves in 1-2 oz vodka
-Soak cocao nibs in 1toz burbon

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  • Last Updated: 2020-09-10 14:29 UTC