We are Sacrosanct - Beer Recipe - Brewer's Friend

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We are Sacrosanct

243 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 12.5 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Magical
Calories: 243 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Tuesday June 29th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb Canadian - Pale 2-Row24 lb Pale 2-Row 36 1.75 71.6%
1.50 lb German - Acidulated Malt1.5 lb Acidulated Malt 27 3.4 4.5%
8 lb Rolled Oats8 lb Rolled Oats 33 2.2 23.9%
33.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 12.7 Boil at 140 °F 45 min 30.95 22.2%
2 oz BSG - Sabro2 oz Sabro Hops Pellet 15 Whirlpool at 187 °F 20 min 7.01 22.2%
2 oz BSG - Citra2 oz Citra Hops Pellet 12.9 Whirlpool at 187 °F 20 min 6.03 22.2%
1 oz Rakau1 oz Rakau Hops Pellet 10.3 Whirlpool at 187 °F 20 min 2.41 11.1%
1 oz Southern Cross1 oz Southern Cross Hops Pellet 12.4 Whirlpool at 187 °F 20 min 2.9 11.1%
1 oz Vic Secret1 oz Vic Secret Hops Pellet 19.2 Whirlpool at 187 °F 20 min 4.49 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Escarpment Labs - Foggy London Ale
Amount:
2 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Medium
Optimum Temp:
64.4 - 73.4 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 840 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
124.5 12.4 36.9 167.8 50.2 61.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Mash-in to 155F (might want to scale down 171 if doing 10 gal (like 169) or go with it) Infusion -- 174 °F 60 min
5 gal Mash-out to 168F Infusion -- 212 °F 60 min
6 gal Sparge Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.7 gal (54.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.7 gal (6.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.82 gal (55.28 qt). Suggest reducing initial water volume to 9.32 gal (37.28 qt) and adding 1.82 gal (7.28 qt) sparge/top-off. 11.14 44.6  
Strike water volume at mash thickness of 1.33 qt/lb 11.14 44.6  
Mash volume with grains 13.82 55.3  
Grain absorption losses -4.19 -16.8  
Remaining sparge water volume 7.3 29.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.7 g | 54.8 qt) 14 56  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 12.8 g | 51.2 qt) 12.5 50  
Hops absorption losses (whirlpool, hop stand) -0.26 -1.1  
Estimated amount in fermentor 12.24 49  
Total: 18.44 73.8
Equipment Profile Used: System Default
 
Notes

Boil
2 oz Magnum

Whirlpool at 187 °F 20min
1 oz Rakau
1 oz Vic Secret
1 oz Southern Cross
2 oz Citra
2 oz Sabro

Batch 1 -- My glands emit this carnage, these pews bend back your knees
Warm hop
2 oz Citra
1oz Rakau

Cold hop
2 oz Vic Secret
2 oz Southern Cross

Yeast: Foggy London (2 packs) [This one exploded on day 2 lmfao]

Bactch 2 -- The uniform it wears you when the ultimatum pleads
Warm hop
2 oz Sabro
1oz Citra
1 oz Rakau

Cold hop
2 oz sabro
1 oz Rakau

Yeast: Vermont ale (2 packs) [This one was in the screw top]

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  • Last Updated: 2021-08-11 22:09 UTC