Where'd Marsha Go? - Beer Recipe - Brewer's Friend

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Where'd Marsha Go?

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday October 1st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
21.50 lb US - Pale 2-Row21.5 lb Pale 2-Row 37 1.8 70.5%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 8.2%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 6.6%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 1.6%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 42 0.5 6.6%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 3.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 3.3%
30.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior (16 AA)0.5 oz Warrior (16 AA) Hops Pellet 16 Boil at 212 °F 60 min 11.42 1.8%
2 oz Citra (11 AA)2 oz Citra (11 AA) Hops Pellet 12.6 Boil 10 min 13.05 7.1%
2 oz Galaxy (14.25 AA)2 oz Galaxy (14.25 AA) Hops Pellet 15.6 Boil 10 min 16.16 7.1%
3 oz Citra (11 AA)3 oz Citra (11 AA) Hops Pellet 12.6 Whirlpool at 170 °F 15 min 9.85 10.7%
2 oz Mosaic (12.5 AA)2 oz Mosaic (12.5 AA) Hops Pellet 11.3 Whirlpool at 170 °F 15 min 5.89 7.1%
3 oz Galaxy (14.25 AA)3 oz Galaxy (14.25 AA) Hops Pellet 14.25 Whirlpool at 170 °F 0 min 8.35 10.7%
2 oz Mosaic (12.5 AA)2 oz Mosaic (12.5 AA) Hops Leaf/Whole 12.5 Whirlpool at 210 °F 0 min 8.14 7.1%
2 oz Citra (11 AA)2 oz Citra (11 AA) Hops Pellet 12.6 Dry Hop 7 days 7.1%
2 oz Galaxy (14.25 AA)2 oz Galaxy (14.25 AA) Hops Pellet 14.25 Dry Hop 7 days 7.1%
2.50 oz Mosaic (12.5 AA)2.5 oz Mosaic (12.5 AA) Hops Pellet 11.3 Dry Hop 7 days 8.9%
2.50 oz Citra (11 AA)2.5 oz Citra (11 AA) Hops Pellet 12.6 Dry Hop 3 days 8.9%
2 oz Galaxy (14.25 AA)2 oz Galaxy (14.25 AA) Hops Pellet 14.25 Dry Hop 3 days 7.1%
2.50 oz Mosaic (12.5 AA)2.5 oz Mosaic (12.5 AA) Hops Pellet 11.3 Dry Hop 3 days 8.9%
28 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.01 tsp Irish Moss Fining Boil 15 min.
1.01 tsp Yeast Nutrient Other Boil 15 min.
8.01 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10.01 g Gypsum Water Agt Mash 1 hr.
11.99 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
3 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.54 gal (54.18 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.54 gal (6.18 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.91 35.6  
Mash volume with grains 11.19 44.7  
Grain absorption losses -3.56 -14.3  
Remaining sparge water volume (equipment estimates 8.29 g | 33.2 qt) 8 32  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 13.54 g | 54.2 qt) 13.25 53  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 11.88 47.5  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
Going into fermentor 11.5 46  
Total: 16.91 67.6
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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  • Last Updated: 2020-11-15 19:48 UTC