Language Is A Barrier - Beer Recipe - Brewer's Friend

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Language Is A Barrier

198 calories 19 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: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday February 8th 2021
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Rahr - Standard 2-Row7 lb Standard 2-Row 36.8 1.8 50%
2 lb Flaked Wheat2 lb Flaked Wheat 34 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%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 21.4%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Motueka (7 AA)3 oz Motueka (7 AA) Hops Pellet 7 Hop Stand 0 min 13.11 25%
1 oz Moutere (18.5 AA)1 oz Moutere (18.5 AA) Hops Pellet 18.5 Hop Stand 0 min 11.55 8.3%
2 oz Vic Secret (15.5 AA)2 oz Vic Secret (15.5 AA) Hops Pellet 15.5 Hop Stand 0 min 19.35 16.7%
2 oz Kohatu (6.5 AA)2 oz Kohatu (6.5 AA) Hops Pellet 6.5 Dry Hop (High Krausen) 5 days 16.7%
3 oz Vic Secret (15.5 AA)3 oz Vic Secret (15.5 AA) Hops Pellet 15.5 Dry Hop (High Krausen) 5 days 25%
1 oz Wai-iti (3 AA)1 oz Wai-iti (3 AA) Hops Pellet 3 Dry Hop (High Krausen) 5 days 8.3%
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) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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

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  • Last Updated: 2021-02-14 23:18 UTC