Luna The Elder - Beer Recipe - Brewer's Friend

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Luna The Elder

252 calories 25.2 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.25 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Hop Utilization: 93%
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created: Friday March 12th 2021
1.076
1.018
7.7%
331.8
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 27.9%
6 lb Dry Malt Extract - Extra Light6 lb Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 55.8%
12 oz Corn Sugar - Dextrose12 oz Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 7%
9.75 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 4.7%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 4.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Columbus3.5 oz Columbus Hops Pellet 15 Boil at 212 °F 90 min 227.09 30.4%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil at 212 °F 45 min 41.76 6.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil at 212 °F 30 min 39.47 8.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool at 150 °F 0 min 8.7%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Whirlpool at 150 °F 0 min 21.7%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop at 70 °F 10 days 10.21 8.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop at 70 °F 10 days 6.81 8.7%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Dry Hop at 70 °F 5 days 2.55 2.2%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Dry Hop at 70 °F 5 days 1.7 2.2%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Dry Hop at 70 °F 5 days 2.16 2.2%
11.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 288 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
7752
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Steeping 70 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.12 g | 24.5 qt) 5.39 21.6  
Mash volume with grains (equipment estimates 6.12 g | 24.5 qt) 5.47 21.9  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 6.23 g | 24.9 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.47 1.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil volume 4.25 17  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
Top off amount 1.38 5.5  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.77 27.1
Equipment Profile Used: System Default
 
Notes

Steep grain in 5.5 gal at 170 for 15 min.

This recipe features 2 extract additions: The first addition will be at the beginning of the boil, and the second will be at flame-out.

This beer requires a 90 minute boil, so increase the boil volume needed to wind up with 5.5 gallons in the fermenter
(for the 5 gallon sized batches).

Wait until a few days after primary fermentation subsides, then melt the dextrose into a simple syrup solution, boil for 5 minutes, and cool to room temperature. Add this solution to the primary fermenter. This will cause the yeast to move through the
complex maltose sugars first, and then finish off the simple sugars, and will cause maximum attenuation.

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  • Last Updated: 2021-04-17 16:06 UTC