Utgardian Fruit Stand - Beer Recipe - Brewer's Friend

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Utgardian Fruit Stand

264 calories 24.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.009 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JordanTVB
Calories: 264 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Monday September 14th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 oz American - Caramel / Crystal 10L10 oz Caramel / Crystal 10L 35 10 6.7%
10 oz American - Victory10 oz Victory 34 28 6.7%
8.13 lb Briess - DME Pilsen Light8.125 lb DME Pilsen Light - (late boil kettle addition) 45 2 86.7%
150 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 Boil at 212 °F 60 min 41.12 10.7%
1.25 oz Centennial1.25 oz Centennial Hops Pellet 10 Boil at 212 °F 15 min 34 17.9%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 0 min 14.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 7 days 14.3%
3 oz Chinook3 oz Chinook Hops Pellet 12 Dry Hop 7 days 42.9%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Flavor Secondary 7 days
1 oz Tangerine Peel Flavor Boil 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
79 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.41 g | 25.6 qt) 3.91 15.6  
Mash volume with grains (equipment estimates 6.51 g | 26 qt) 4.01 16  
Grain absorption losses -0.16 -0.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6 g | 24 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.61 2.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 3.91 15.6
Equipment Profile Used: System Default
 
Notes

Water Used - 5.00 gallon Ozarka drinking water and 0.625 gallon tap water.

Crystal 10L and Briess Victory malts steeped at 150F for 30 minutes.

Sweet Orange Peel added at dry-hop.

Primed using 1 Northern Brewer Fizz Drop per 12-16.9 oz. bottle.

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  • Last Updated: 2021-02-18 23:04 UTC