PB0001 Tasty Cookies 01/07/2021 - Beer Recipe - Brewer's Friend

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PB0001 Tasty Cookies 01/07/2021

252 calories 25.2 g 16 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Project Barley Brewery
Calories: 252 calories (Per 16oz)
Carbs: 25.2 g (Per 16oz)
Created: Tuesday November 17th 2020
1.076
1.018
7.5%
46.9
20.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 lb Rahr - Standard 2-Row165 lb Standard 2-Row 36.8 1.8 60.3%
27.50 lb Dry Malt Extract - Extra Light27.5 lb Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 10.1%
22 lb German - CaraFoam22 lb CaraFoam 37 1.8 8%
18 lb Simpsons - Crystal Light 18 lb Crystal Light 33.1 38.03 6.6%
15 lb Rahr - White Wheat15 lb White Wheat 39.1 3.2 5.5%
8 lb Simpsons - Chocolate Malt8 lb Chocolate Malt 31.7 444 2.9%
8 lb Corn Sugar - Dextrose8 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.9%
5 lb Rahr - Pale Ale5 lb Pale Ale 36.34 3.5 1.8%
5 lb Rice Hulls5 lb Rice Hulls 0 0 1.8%
273.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 oz Northern Brewer18 oz Northern Brewer Hops Pellet 7.4 First Wort 90 min 22.56 9.2%
14 oz Northern Brewer14 oz Northern Brewer Hops Pellet 7.4 Boil 15 min 7.91 7.1%
36 oz Cascade36 oz Cascade Hops Pellet 4.3 Boil 10 min 8.64 18.4%
48 oz Cascade48 oz Cascade Hops Pellet 4.3 Whirlpool at 210 °F 20 min 7.8 24.5%
5 lb Centennial5 lb Centennial Hops Pellet 10 Dry Hop 5 days 40.8%
196 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
45 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
100 g Epsom Salt Water Agt Mash 1 hr.
190 g Gypsum Water Agt Mash 1 hr.
20 g Baking Soda Water Agt Mash 1 hr.
18 g Whirfloc Fining Boil 15 min.
1 g zinc Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2563 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.72 psi       Temp: 33 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 10 50 250 25
70 gal strike water at 171 F (target mash temp 154F)
see "other ingredients" for mash salt additions
~75 gal sparge water at 180F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70.11 gal Strike 171 °F 154 °F 60 min
Starting Mash Thickness: 1.23 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 109.05 gal (436.2 qt). Suggest reducing initial water volume to 9.24 gal (36.95 qt) and adding 97.05 gal (388.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 92.23 gal (368.9 qt) 73.19 292.7  
Strike water volume at mash thickness of 1.23 qt/lb 73.19 292.7  
Mash volume with grains 92.23 368.9  
Grain absorption losses -29.75 -119  
Remaining sparge water volume 68.82 275.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 106.29 g | 425.1 qt) 112 448  
Volume increase from sugar/extract (late additions) 2.76 11.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -2.55 -10.2  
Post boil volume (equipment estimates 110.71 g | 442.9 qt) 105 420  
Hops absorption losses (whirlpool, hop stand) -1.8 -7.2  
Estimated amount in fermentor 103.2 412.8  
Total: 142 568
Equipment Profile Used: System Default
 
Notes

see "other ingredients" for whirlfloc and zinc
whirlpool for 10 min with hops, let settle 10 min

02 for 90 sec at 3 L/min
pitch 1 packet US-05 at 68 F. Allow temp to rise to 72 F when 2-3 plato from terminal gravity.

when fermentation is complete, soft crash to 60F and add dry hops for 5 days. dry hop amounts is for 6 bbl double batch.

perform diacetyl test and then crash to 35 F. After 2 days, dump trub, add 500 ml biofine and 20 g antiox. Carb to 2.5 vol. Package when clear.

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  • Last Updated: 2021-02-19 01:09 UTC