21-5 Puckered Snout - Beer Recipe - Brewer's Friend

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21-5 Puckered Snout

211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Monday January 25th 2021
1.064
1.014
6.7%
67.8
4.2
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 96.5%
3.50 oz Bestmalz - BEST Acidulated3.5 oz BEST Acidulated 35.9 2.81 3.5%
6.22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Mosaic (12.25 AA)0.5 oz Yakima Chief Hops - Mosaic (12.25 AA) Hops Pellet 12.25 Boil 60 min 43.39 16.7%
0.50 oz Yakima Chief Hops - Mosaic (12.25 AA)0.5 oz Yakima Chief Hops - Mosaic (12.25 AA) Hops Pellet 12.25 Boil 10 min 15.73 16.7%
0.50 oz Yakima Chief Hops - Mosaic (12.25 AA)0.5 oz Yakima Chief Hops - Mosaic (12.25 AA) Hops Pellet 12.25 Boil 5 min 8.65 16.7%
0.50 oz Yakima Chief Hops - Mosaic (12.25 AA)0.5 oz Yakima Chief Hops - Mosaic (12.25 AA) Hops Pellet 12.25 Boil 0 min 16.7%
1 oz Yakima Chief Hops - Mosaic (12.25 AA)1 oz Yakima Chief Hops - Mosaic (12.25 AA) Hops Pellet 12.25 Dry Hop 3 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash --
3 g Calcium Chloride Water Agt Mash --
1.50 oz Epsom Salt Water Agt Mash --
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.6 oz       Temp: 68 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Crystal Geyser - Salem
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
3.5 gal -- 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.33 9.3  
Mash volume with grains 2.83 11.3  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 2.77 g | 11.1 qt) 1.95 7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.08 g | 16.3 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.75 11  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.75 g | 11 qt) 2.5 10  
Total: 4.28 17.1
Equipment Profile Used: System Default
 
Notes

My take on Holy City's Sparkley princess- Goal would be to kettle sour.
Holy City's Stats:
6.6 ABV
66 IBU
El Dorado hops (dry and bittering)
American Ale Yeast
Pale/ acidulated malt


Pre acidify wort down to ~4.5 (after mash), Chill wort down to 100*F.
pitch lacto starter, let the lacto take it down to ~3.4 (or a little lower). Should take about 2 days (maybe less, i didnt pre-acidify before).



Lacto starter - 500 ML of 1.040 Wort, 2 pills of lacto planatarum
~36 hours wort was at 3.3-3.4. No temperature control.

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  • Last Updated: 2021-03-19 20:03 UTC