PËCH FRÜT - Beer Recipe - Brewer's Friend

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PËCH FRÜT

146 calories 16.5 g 16 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 95 gallons (fermentor volume)
Pre Boil Size: 104.6 gallons
Post Boil Size: 100.6 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 45% (brew house)
No Chill: 60 minute extended hop boil time
Hop Utilization: 97%
Calories: 146 calories (Per 16oz)
Carbs: 16.5 g (Per 16oz)
Created: Sunday November 15th 2020
1.044
1.013
4.0%
39.6
2.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb Briess - Pilsen Malt 2-Row35 lb Pilsen Malt 2-Row 37 1.2 16.7%
25 lb Briess - Brewers Torrified Wheat25 lb Brewers Torrified Wheat 35 1.5 11.9%
35 lb Briess - Brewers Oat Flakes35 lb Brewers Oat Flakes 32.2 2.5 16.7%
50 lb Briess - Carapils Malt50 lb Carapils Malt 34.5 1.5 23.8%
10 lb Lactose (Milk Sugar)10 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.8%
55 lb Maple Syrup55 lb Maple Syrup - (late boil kettle addition) 29.8 0 26.2%
210 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 lb Galena0.25 lb Galena Hops Pellet 13 Boil 60 min 14.04 2.7%
1.50 lb Yakima Chief Hops - Citra1.5 lb Citra Hops Pellet 13 Whirlpool at 205 °F 10 min 11.81 16.2%
1.50 lb Yakima Valley Hops - Sabro1.5 lb Sabro Hops Pellet 15.1 Whirlpool at 205 °F 10 min 13.71 16.2%
3 lb Yakima Valley Hops - Sabro3 lb Sabro Hops Pellet 15.1 Dry Hop at 72 °F Day 3 32.4%
3 lb Yakima Chief Hops - Citra3 lb Citra Hops Pellet 13 Dry Hop at 72 °F Day 3 32.4%
9.25 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
130 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
50 g Gypsum Water Agt Mash 1 hr.
38.40 ml Phosphoric acid Water Agt Mash 1 hr.
18.34 ml Phosphoric acid Water Agt Sparge 1 hr.
75 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Mainiacal Yeast Labs - Ebbegarden Kveik
Amount:
3 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
80 - 90 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Traust Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 10 150 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
49.5 gal Strike 172 °F 158 °F 60 min
Vorlauf 156 °F 156 °F 60 min
88.6 gal Fly Sparge 154 °F 170 °F --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 58 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 98.45 gal (393.8 qt). Suggest reducing initial water volume to 6.26 gal (25.04 qt) and adding 86.45 gal (345.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 55.1 gal (220.4 qt). Suggest reducing strike water volume to 0.4 gal (1.6 qt) and adding 43.1 gal (172.4 qt) sparge/top-off. 43.5 174  
Strike water volume at mash thickness of 1.2 qt/lb 43.5 174  
Mash volume with grains 55.1 220.4  
Grain absorption losses -18.13 -72.5  
Remaining sparge water volume (equipment estimates 67.59 g | 270.3 qt) 79.48 317.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 92.71 g | 370.8 qt) 104.6 418.4  
Volume increase from sugar/extract (late additions) 5.74 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 96.8 g | 387.2 qt) 100.6 402.4  
Hops absorption losses (whirlpool, hop stand) -1.8 -7.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 98.8 g | 395.2 qt) 95 380  
Total: 122.98 491.9
Equipment Profile Used: System Default
"PËCH FRÜT" Specialty IPA: New England IPA beer recipe by Traust Brewing. All Grain, ABV 4.04%, IBU 39.57, SRM 2.91, Fermentables: (Pilsen Malt 2-Row, Brewers Torrified Wheat, Brewers Oat Flakes, Carapils Malt, Lactose (Milk Sugar), Maple Syrup) Hops: (Galena, Citra, Sabro) Other: (Calcium Chloride (anhydrous), Gypsum, Phosphoric acid, Epsom Salt)
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  • Last Updated: 2021-03-20 23:33 UTC