I Remember My First Check-In (Untappd Anniversary Brew) - Beer Recipe - Brewer's Friend

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I Remember My First Check-In (Untappd Anniversary Brew)

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.26 gallons
Post Boil Size: 5.51 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Wednesday September 16th 2020
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OG: 1.047 FG: 1.006 ABV: 5.3% IBU: 13

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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pilsen Malt 2-Row5 lb Pilsen Malt 2-Row 37 1.2 50%
5 lb Briess - White Wheat Raw5 lb White Wheat Raw 34.5 2 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Yakima Chief Hops - Centennial7 g Centennial Hops $ 2.25 / oz
$ 0.56 		Pellet 10 Boil at 212 °F 60 min 9.8 24.7%
4 g Yakima Chief Hops - Centennial4 g Centennial Hops $ 2.25 / oz
$ 0.32 		Pellet 10 Aroma at 212 °F 30 min 4.31 14.1%
8 g Yakima Chief Hops - Centennial8 g Centennial Hops $ 2.25 / oz
$ 0.63 		Pellet 10 Whirlpool at 168 °F 10 min 28.3%
9.30 g Yakima Chief Hops - Centennial9.3 g Centennial Hops $ 2.25 / oz
$ 0.74 		Pellet 10 Dry Hop (High Krausen) at 85 °F 5 days 32.9%
28.30 g / $ 2.25
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Sweet Orange Peel $ 2.25 / oz
$ 1.13 		Flavor Boil 10 min.
2.50 tsp Lactic acid Water Agt Mash 1 hr.
6 g Lavender Flavor Secondary 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5.50 g Gypsum Water Agt Mash 0 min.
$ 1.13
 
Yeast
thorne research - Thorne Research - Lactobacillus plantarum (6595)
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
75 - 100 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
$ 8.95 / each
$ 8.95
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 8.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83.9 6 21 44.2 135.6 0.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.03 gal Strike 161 °F 152 °F 60 min
4.64 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 4.39 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.26 29  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5.51 22  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 5.5 22  
Total: 8.76 35
Equipment Profile Used: System Default
 
Notes

Target souring pH: ~3.3 +/- 0.1

Day 1: Mash, 10min boil, add 2 lactobacillus pills. Set souring to ~90°F, hold until target pH is reached (normally <24hrs).

Day 2: Full boil with hops and orange peel, pitch yeast and hold ~85°F.

Day 3/4: Add high krausen dry hop addition. Just dump them in, cold crashing will help drop them.

Day 5: Add lavender (taste to see if more orange peel is needed).

Day 7: Cold crash.

Day 8: Keg with mesh bag as filter. Wash yeast and store.



Notes along the way:
1) Kveik is amazing.
2) Added 6g of lavender on Day 5, as planned. No further orange peel needed, likely due to hops and voss kveik. Dropped temp to 75.

This turned out very very well. Tart without being overpowering, with huge citrus notes and a nice lavender flavor. The neighbors named this their fav. beer of mine so far.

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  • Last Updated: 2020-10-28 02:35 UTC