38. Greg Ruins Christmas - Beer Recipe - Brewer's Friend

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38. Greg Ruins Christmas

229 calories 24.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 229 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Sunday November 29th 2020
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7.1%
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5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Simpsons - Maris Otter Extra Pale5.5 kg Maris Otter Extra Pale 38 1.8 74.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 13.5%
0.40 kg Crisp Malting - Pale Wheat Malt0.4 kg Pale Wheat Malt 38.7 2 5.4%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 6.8%
7.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Citra (11 AA)50 g Citra (11 AA) Hops Pellet 11 Whirlpool at 85 °C 30 min 9.78 16.7%
50 g Citra50 g Citra Hops Pellet 14.5 Whirlpool at 85 °C 30 min 12.89 16.7%
50 g Galaxy (14.25 AA)50 g Galaxy (14.25 AA) Hops Pellet 14.25 Whirlpool at 85 °C 30 min 16.7%
50 g Citra50 g Citra Hops Pellet 14.5 Dry Hop 3 days 16.7%
100 g Galaxy100 g Galaxy Hops Pellet 14.5 Dry Hop at 16 °C 3 days 33.3%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
44 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Campden Tablets Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 142 B cells required
Mangrove Jack - M66
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
-8 - -6 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 16 °C 68 °C 60 min
Mash out Temperature 68 °C 75 °C 15 min
14 L Sparge 75 °C 75 °C 25 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.2
Mash volume with grains (equipment estimates 26.3 L) 27.1
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 14.3 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 28.5
Boil off losses -5.7
Post boil Volume 22.5
Hops absorption losses (whirlpool, hop stand) -0.8
Top off amount 0.8
Going into fermentor 22.5
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

process

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  • Public: Yup, Shared
  • Last Updated: 2020-12-16 11:15 UTC