Old Pa’s Balzac - Beer Recipe - Brewer's Friend

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Old Pa’s Balzac

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.32 gallons
Post Boil Size: 6.82 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday May 19th 2021
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1.051
1.013
5.0%
43.4
5.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb United Kingdom - Golden Promise7.5 lb Golden Promise 37 3 55.8%
3.50 lb American - White Wheat3.5 lb White Wheat 40 2.8 26%
2.25 lb American - Carapils (Dextrine Malt)2.25 lb Carapils (Dextrine Malt) 33 1.8 16.7%
3 oz American - Caramel / Crystal 40L3 oz Caramel / Crystal 40L 34 40 1.4%
13.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 9.3 Boil at 212 °F 30 min 24.28 5.9%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 3 min 4.23 5.9%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 3 min 5.37 5.9%
5 oz Centennial5 oz Centennial Hops Pellet 10 Whirlpool at 180 °F 20 min 6.24 29.4%
2 oz Yakima Chief Hops - Citra2 oz Citra Hops Pellet 13 Whirlpool at 180 °F 20 min 3.25 11.8%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop at 55 °F 14 days 23.5%
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop at 55 °F 17 days 11.8%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop at 55 °F 17 days 5.9%
17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each campden Water Agt Mash 1 min.
8 g Gypsum Water Agt Mash 0 min.
3 tsp Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13 psi       Temp: 37 °F       CO2 Level: 2.72 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.25 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.2 16.8  
Mash volume with grains 5.27 21.1  
Grain absorption losses -1.68 -6.7  
Remaining sparge water volume (equipment estimates 5.61 g | 22.4 qt) 6.05 24.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 8.32 33.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 6.26 g | 25.1 qt) 6.82 27.3  
Hops absorption losses (whirlpool, hop stand) -0.26 -1.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.56 g | 26.2 qt) 6 24  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

Brewed 5/22/2021 with Zach the hop master.

Gravity 1.070 @ 45 minutes.
Gravity 1.075 @ 60 minutes.
Gravity 1.078 @ 70 minutes.

Mash out raise temperature to 170 for 15 minutes.
Gravity after mash out @ 1.082.

Sparge 6 gallons over 30 minutes.
Gravity 1.042 pre boil. Low. Maybe much sparge.??


30 min remaining - Add 1 oz Chinook.
15 min remaining - add 1/2 tsp. yeast nutrient and 1 tsp Irish moss
3min remaining - add 1 oz Centennial and 1 oz Simcoe
Final gravity 1.051. Lower than expected. Check grain bill for next 6 gallon batch.

 *Flameout<br />

Recirculate with pump and lid off. Let naturally cool to 190F


 *Whirlpool (20 min)<br />

Cool wort to 190F.
Add 3oz Citra, 2oz Simcoe, and 5 oz Centennial
Use pump to WP for 20 mins with lid on.


 *Fermenting (18 days)<br />

Day 0 - Blowoff tube. Temp 66F
Day 4 - Temp 69F
Day 6 Take gravity sample. 1.016
Day 12 Soft crash to 55F.
Day 14 Dump yeast. Temperature to 35. DH1(4 oz Citra) 55F FG 1.012.
Day 17 - Dump hops from DH1. DH2 (1oz citra cryo, 2oz Centennial).
Day 19 Cold crash (35F for 48-72 hours)
Day 21 Closed pressure transfer to serving keg.


 *Kegging<br />

Into a 33F Keezer
Hold at 15psi

Jan 2021... 1.074 to 1.014
Jan 2021... A little too bitter. Reduce Boil Hops and reduce overall hop quantity?

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  • Last Updated: 2021-06-11 01:55 UTC