Marine Layer 12/17/2020 - Beer Recipe - Brewer's Friend

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Marine Layer 12/17/2020

187 calories 21.5 g 16 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Rives
Calories: 187 calories (Per 16oz)
Carbs: 21.5 g (Per 16oz)
Created: Wednesday December 16th 2020
1.056
1.017
5.2%
35.5
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Weyermann - Barke Pilsner Malt110 lb Barke Pilsner Malt 37.03 1.75 44.3%
42 lb Simpsons - Finest Pale Ale Golden Promise42 lb Finest Pale Ale Golden Promise 37 2.4 16.9%
25 lb Grain Millers - Flaked Oats25 lb Flaked Oats 34.6 1.5 10.1%
25 lb Rahr - White Wheat25 lb White Wheat 39.1 3.2 10.1%
20 lb Rahr - Standard 2-Row20 lb Standard 2-Row 36.8 1.8 8%
11.50 lb Crisp Malting - Finest Maris Otter11.5 lb Finest Maris Otter 38 3 4.6%
5 lb Dingemans - Aromatic Malt5 lb Aromatic Malt 36.3 19 2%
10 lb Rice Hulls10 lb Rice Hulls 0 0 4%
248.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz CTZ2.5 oz CTZ Hops Pellet 17.2 First Wort at 210 °F 60 min 8.93 0.6%
12 oz Yakima Valley Hops - Strata 12 oz Strata Hops Pellet 12 Whirlpool at 170 °F 30 min 3.18 3%
1 lb CTZ1 lb CTZ Hops Pellet 15.5 Whirlpool at 170 °F 30 min 5.48 4%
2 lb Citra2 lb Citra Hops Pellet 11 Whirlpool at 170 °F 30 min 7.78 8%
2 lb Galaxy2 lb Galaxy Hops Pellet 14.25 Whirlpool at 170 °F 30 min 10.08 8%
7 lb Citra7 lb Citra Hops Pellet 11 Dry Hop 3 days 28.1%
7 lb Galaxy7 lb Galaxy Hops Pellet 14.25 Dry Hop 3 days 28.1%
3 lb Yakima Valley Hops - BRU-13 lb BRU-1 Hops Pellet 14.4 Dry Hop 3 days 12%
2 lb Yakima Valley Hops - Strata 2 lb Strata Hops Pellet 12 Dry Hop 3 days 8%
24.91 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
180 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
110 g Epsom Salt Water Agt Mash 1 hr.
37.67 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1920 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.75 psi       Temp: 33 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 0 200 75 0
70 gal strike water at 171 F (target mash sacch rest temp is 154 F)
110 g epsom in mash
180 g CaCl in mash
40 ml 88% lactic in mash (target 5.3 pH)
sparge with ~80 gal at 180 F
at end of boil, acidify whirlpool to pH 4.8 (~100 ml more lactic acid or ~25 ml per 0.1 pH drop needed)
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: 1.14 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 107.34 gal (429.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 95.34 gal (381.38 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 90.7 gal (362.81 qt) 70.82 283.3  
Strike water volume at mash thickness of 1.14 qt/lb 70.82 283.3  
Mash volume with grains 90.7 362.8  
Grain absorption losses -31.06 -124.3  
Remaining sparge water volume 72.49 290  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 107.34 g | 429.4 qt) 112 448  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 109.66 g | 438.6 qt) 105 420  
Hops absorption losses (whirlpool, hop stand) -3.45 -13.8  
Estimated amount in fermentor 101.55 406.2  
Total: 143.31 573.3
Equipment Profile Used: System Default
 
Notes

DO NOT add any whirlfloc
1-2 g zinc with 15 min left in boil

recirc through hx back into kettle to drop temp to 170F
Add whirlpool hops and whirlpool at full strength (just through pump) for 30 mins
let stand 10 mins
knockout into FV through HX

02 for 120 sec at 3 L/min
pitch 2L pack of WLP095 Burlington Ale

After terminal gravity is reached, soft crash to 65F for 1 day then 60 for 1 day. Then harvest yeast and add dry hops.

Rouse dry hops 1x per day for 3 days. drop hops, then slowly crash 5 deg per day to 35F, dumping hops before each drop.

Condition 1 week at 32 F. If still hop burn consider adding 250 ml Biofine (TBR).

Carbonate to 2.4 vol C02.

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  • Last Updated: 2020-12-18 05:08 UTC