Pucker Up! -BBC Sour Strawbery Hazy Pale - Beer Recipe - Brewer's Friend

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Pucker Up! -BBC Sour Strawbery Hazy Pale

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 15 min
Batch Size: 65 gallons (fermentor volume)
Pre Boil Size: 68 gallons
Post Boil Size: 65 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Seth Clark
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Wednesday March 24th 2021
1.061
1.014
6.1%
57.3
4.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb US - Pale 2-Row100 lb Pale 2-Row 37 1.8 71.4%
15 lb American - White Wheat15 lb White Wheat 40 2.8 10.7%
15 lb Flaked Oats15 lb Flaked Oats 33 2.2 10.7%
5 lb American - Caramel / Crystal 20L5 lb Caramel / Crystal 20L 35 20 3.6%
5 lb Lactose (Milk Sugar)5 lb Lactose (Milk Sugar) 41 1 3.6%
140 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 lb Azacca1 lb Azacca Hops Pellet 15 Boil 15 min 32.45 50%
1 lb El Dorado1 lb El Dorado Hops Pellet 15.7 Boil 10 min 24.82 50%
2 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12.25 lb Strawberry Puree Flavor Primary 0 min.
1 lb BSG - Fermax Yeast Nutrient Other Primary 0 min.
8 oz Vanilla extract Spice Primary 0 min.
13 oz Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Epsom Salt Water Agt Mash 1 hr.
30 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Stuart Andrew Blvd, Charlotte, NC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75.5 10.2 6 76.6 93.8 43.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
42.19 gal Infusion 166 °F 152 °F 60 min
30 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 66.58 gal (266.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 54.58 gal (218.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 52.99 gal (211.95 qt). Suggest reducing strike water volume to 1.2 gal (4.8 qt) and adding 40.99 gal (163.95 qt) sparge/top-off. 42.19 168.8  
Strike water volume at mash thickness of 1.25 qt/lb 42.19 168.8  
Mash volume with grains 52.99 212  
Grain absorption losses -16.88 -67.5  
Remaining sparge water volume (equipment estimates 41.12 g | 164.5 qt) 42.54 170.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 66.58 g | 266.3 qt) 68 272  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -1.2 -4.8  
Post boil Volume 65 260  
Going into fermentor 65 260  
Total: 84.73 338.9
Equipment Profile Used: System Default
"Pucker Up! -BBC Sour Strawbery Hazy Pale" Specialty IPA: New England IPA beer recipe by Seth Clark. All Grain, ABV 6.12%, IBU 57.27, SRM 4.83, Fermentables: (Pale 2-Row, White Wheat, Flaked Oats, Caramel / Crystal 20L, Lactose (Milk Sugar)) Hops: (Azacca, El Dorado) Other: (Strawberry Puree, Fermax Yeast Nutrient, Vanilla extract, 5.2 pH Stabilizer, Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Last Updated: 2021-03-25 19:37 UTC