Can The Band Sleep on Your Floor? - Beer Recipe - Brewer's Friend

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Can The Band Sleep on Your Floor?

305 calories 28.4 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: 1.085 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 305 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Monday April 5th 2021
1.092
1.019
9.5%
17.5
9.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - Pale Ale Malt 2-Row15 lb Pale Ale Malt 2-Row 36.8 3.5 70.2%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.4%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 2.3%
6 oz American - Carapils (Dextrine Malt)6 oz Carapils (Dextrine Malt) 33 1.8 1.8%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 2.3%
3 lb American - White Wheat3 lb White Wheat 40 2.8 14%
21.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Bergamot2 oz Bergamot Hops Pellet 9 Hop Stand 0 min 11.24 33.3%
1 oz Paradigm1 oz Paradigm Hops Pellet 10 Hop Stand 0 min 6.24 16.7%
2 oz Bergamot2 oz Bergamot Hops Pellet 9 Dry Hop (High Krausen) 5 days 33.3%
1 oz Paradigm1 oz Paradigm Hops Pellet 10 Dry Hop (High Krausen) 5 days 16.7%
6 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 175 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 6.68 26.7  
Mash volume with grains (equipment estimates 8.03 g | 32.1 qt) 8.39 33.6  
Grain absorption losses -2.67 -10.7  
Remaining sparge water volume 2.74 11  
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) -0.11 -0.5  
Top off amount 0.36 1.5  
Going into fermentor 6 24  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

Water additions split between strike, sparge and boil:
2g Gypsum (CaSO4)
3g Table Salt (NaCl)
4g Calcium Chloride (CaCl2)

Hop stand 20 mins at 120.

Add dry hops at yeast pitch

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  • Last Updated: 2021-04-17 17:20 UTC