Sunshine Feline - Beer Recipe - Brewer's Friend

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Sunshine Feline

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 20 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Brian
Hop Utilization: 80%
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Sunday April 18th 2021
1.045
1.010
4.6%
5.1
4.9
5.5
48.95
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Golden Promise5 lb Golden Promise $ 1.95 / lb
$ 9.75 		37 3 41.7%
5 lb Proximity - Wheat Malt5 lb Wheat Malt $ 1.75 / lb
$ 8.75 		39.1 3 41.7%
2 lb Flaked Oats2 lb Flaked Oats $ 1.75 / lb
$ 3.50 		33 2.2 16.7%
12 lbs / $ 22.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops $ 2.50 / oz
$ 2.50 		Pellet 11 Boil at 203 °F 0 min 12.5%
1 oz Amarillo1 oz Amarillo Hops $ 2.25 / oz
$ 2.25 		Pellet 8.6 Boil at 203 °F 0 min 12.5%
1 oz Citra1 oz Citra Hops $ 2.50 / oz
$ 2.50 		Pellet 11 Hop Stand at 180 °F 30 min 5.08 12.5%
1 oz Amarillo1 oz Amarillo Hops $ 2.25 / oz
$ 2.25 		Pellet 8.6 Hop Stand at 180 °F 30 min 12.5%
1 oz Citra1 oz Citra Hops $ 2.50 / oz
$ 2.50 		Pellet 11 Dry Hop (High Krausen) at 60 °F 2 days 12.5%
1 oz Amarillo1 oz Amarillo Hops $ 2.25 / oz
$ 2.25 		Pellet 8.6 Dry Hop (High Krausen) at 60 °F 2 days 12.5%
1 oz Citra1 oz Citra Hops $ 2.50 / oz
$ 2.50 		Pellet 11 Dry Hop at 60 °F 8 days 12.5%
1 oz Amarillo1 oz Amarillo Hops $ 2.25 / oz
$ 2.25 		Pellet 8.6 Dry Hop at 60 °F 8 days 12.5%
8 oz / $ 19.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Coastal Haze WLP067
Amount:
1 Each
Cost:
$ 7.95 / each
$ 7.95
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 381 B cells required
$ 7.95 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
RO Water
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
6 gal Infusion 162 °F 154 °F 75 min
2 gal Sparge 185 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.43 g | 25.7 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 5.93 23.7  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Brew notes April 18 2021:

Forgot to add the brewing salts until about 40 mins into the mash. Strike was 160, initial mash temp was like 156. After 40 mins, temp had dropped all the way to 144. Wouldn't normally re-raise for a NEIPA, but figured I should make up for the likely bad pH by doing a small hochkurz.

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Phil, Brian & Tom all thought this hop combination was interesting with a bit of stank and some sulfur expression. All agreed that it is too dry--need to up the joose factor through either salt additions, grain adjuncts, or a less attenuative yeast.

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Brew day 3/14:

Used 2g gypsum, 2g calcium chloride, and 1g salt in the mash. Initial mash temp 155. pH 5.49.

Added 1g gypsum and 4g calcium chloride to the boil.

Dry hopped 2oz Kohatu and 1oz Amarillo on keg day, approx 2 weeks after brewing.

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Use 3g gypsum, 3g calcium chloride, 1g salt, 1g epsom salt in the mash. Add 3g calcium chloride plus 5g fermaid O in the boil.

From "Lil' Joose's Big Day": Accidentally used the barke munich and acid malt. Strike water was 160 but the grain cooled it down to 143ish. Used 2g calcium, 2g gypsum, 1g each of epsom and kosher salt in the mash. Added 5g of Fermaid O along with 1g gypsum and 4g calcium in the boil.

Initial fermentation temp during day 1 was around 66 deg F. Fermentation eventually reached 77 deg F on approx day 2. Fermentation slowed rapidly from day 2 to day 3. First dry hop on day 3.

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  • Last Updated: 2021-04-19 18:49 UTC