Pina Colada - Beer Recipe - Brewer's Friend

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Pina Colada

165 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 52.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 82.5% (ending kettle)
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Friday December 4th 2020
1.054
1.011
5.6%
20.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.70 kg Simpsons - Extra Pale Ale Malt6.7 kg Extra Pale Ale Malt 35.82 2.2 60.4%
2.75 kg Simpsons - Wheat Malt2.75 kg Wheat Malt 36.576 2.8 24.8%
1.65 kg Simpsons - Dextrin Malt1.65 kg Dextrin Malt 31 1.1 14.9%
11.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g HBC40 g HBC Hops Pellet 8.7 Boil 60 min 17.45 40%
20 g HBC20 g HBC Hops Pellet 8.7 Boil 2 min 0.74 20%
20 g BSG - Sabro20 g Sabro Hops Pellet 14 Boil 2 min 1.19 20%
20 g Bru-120 g Bru-1 Hops Leaf/Whole 15.7 Boil 2 min 1.21 20%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
625 g lactose Water Agt Mash 5 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 233 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Gypsum - 50PPM - 5g
Calcium Chloride - 200PPM -21g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.25 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 45.4 L and adding 10.8 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 27.8
Mash volume with grains 35.1
Grain absorption losses -11.1
Remaining sparge water volume 36.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.2 L) 52.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 46.3 L) 50
Estimated amount in fermentor 50
Total: 64.5  
Equipment Profile Used: System Default
 
Notes

High mash temp 70C - bigger body
Accessible ABV (already enough going on with ingredients)

Lactose addition same rate as Iced Coffee / La Vida Coco

Dry hop 1.7g/L of each Sabro, Bru-1, HBC 472

Ferment at 20C
Diacetayl rest
Cool to 15c, dry hop for 2 days
Condition at ambient over coconut and pineapple extract
Cool in big fridge and burst carbonate with 30 PSI for 24 hours

SD 1.060

Tank A: 60g/L coconut, 0.44ml/L pineapple
Tank B: 90g/L coconut, 0.5m/L pineapple

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  • Public: Yup, Shared
  • Last Updated: 2020-12-30 15:20 UTC