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Body Buzz

194 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday January 4th 2021
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OG: 1.061 FG: 1.012 ABV: 6.5% IBU: 19

1.059
1.012
6.1%
16.5
6.1
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Rahr - Standard 2-Row10 lb Standard 2-Row 36.8 1.8 71.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 14.3%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 3.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.6%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 3.6%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Wai-iti3 oz Wai-iti Hops Pellet 3 Hop Stand 0 min 5.62 25%
1 oz Waimea1 oz Waimea Hops Pellet 17.5 Hop Stand 0 min 10.92 8.3%
3 oz Wai-iti3 oz Wai-iti Hops Pellet 3 Dry Hop (High Krausen) 5 days 25%
3 oz Waimea3 oz Waimea Hops Pellet 17.5 Dry Hop (High Krausen) 5 days 25%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Hop Stand 0 min 16.7%
12 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Fairfax County, VA. USA (Griffith 11/28/2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.38 17.5  
Mash volume with grains (equipment estimates 5.02 g | 20.1 qt) 5.5 22  
Grain absorption losses -1.75 -7  
Remaining sparge water volume 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.5 26  
Boil off losses -0.75 -3  
Post boil Volume 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.48 1.9  
Going into fermentor 6 24  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Water additions split between strike, sparge and boil:
2.7g Gypsum (CaSO4)
3.5g Table Salt (NaCl)
5g Calcium Chloride (CaCl2)

Hop stand 20 mins at 120.

Add dry hops at yeast pitch

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-01-07 13:42 UTC