Undertaker - Beer Recipe - Brewer's Friend

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Undertaker

242 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Benoit Champagne
Hop Utilization: 98%
Calories: 242 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Monday May 17th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 58%
2 lb Gambrinus - Wheat Malt2 lb Wheat Malt 35.9 2 11.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.6%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 11.6%
8 oz Maltodextrin8 oz Maltodextrin - (late boil kettle addition) 39 0 2.9%
12 oz Corn Sugar - Dextrose12 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.3%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Yakima Chief Hops - Citra3 oz Citra Hops Pellet 13 Whirlpool at 170 °F 30 min 16.46 20%
2 oz Yakima Valley Hops - Azacca2 oz Azacca Hops Pellet 13.8 Whirlpool at 170 °F 30 min 11.65 13.3%
2 oz Yakima Valley Hops - BRU-12 oz BRU-1 Hops Pellet 14.4 Whirlpool at 170 °F 30 min 12.16 13.3%
1 oz Yakima Chief Hops - Citra1 oz Citra Hops Pellet 13 Dry Hop (High Krausen) 5 days 6.7%
1 oz Yakima Valley Hops - Azacca1 oz Azacca Hops Pellet 13.8 Dry Hop (High Krausen) 5 days 6.7%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.4 Dry Hop (High Krausen) 5 days 6.7%
2 oz Yakima Chief Hops - Citra2 oz Citra Hops Pellet 13 Dry Hop 2 days 13.3%
2 oz Yakima Valley Hops - Azacca2 oz Azacca Hops Pellet 13.8 Dry Hop 2 days 13.3%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.4 Dry Hop 2 days 6.7%
15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.50 tsp Gypsum Water Agt Mash 0 min.
6 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
151.7 0 0 193.3 101.6 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 154 °F 60 min
2.7 gal Fly Sparge -- 168 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 8 32  
Mash volume with grains 9.28 37.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 1.41 g | 5.7 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.7 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.76 g | 23.1 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.26 -1.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.74 g | 23 qt) 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
"Undertaker" Specialty IPA: New England IPA beer recipe by Benoit Champagne. All Grain, ABV 7.45%, IBU 40.27, SRM 4.86, Fermentables: (Brewers Malt 2-Row, Wheat Malt, Flaked Oats, Flaked Wheat, Maltodextrin, Corn Sugar - Dextrose) Hops: (Citra, Azacca, BRU-1) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2021-06-06 20:49 UTC