Fruit Bazooka (NB) - Beer Recipe - Brewer's Friend

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Fruit Bazooka (NB)

209 calories 22.5 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: 8 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Saturday July 3rd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pilsner10.5 lb Pilsner 37 1.8 77.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11.1%
1.50 lb Canada Malting - WHITE WHEAT MALT1.5 lb WHITE WHEAT MALT 38.1 3.5 11.1%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Azacca1 oz Azacca Hops Pellet 15 Hop Stand at 200 °F 20 min 9.6 12.5%
1 oz Citra1 oz Citra Hops Pellet 11 Hop Stand at 200 °F 20 min 7.04 12.5%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 14.25 Hop Stand at 200 °F 20 min 9.12 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Hop Stand at 200 °F 20 min 8 12.5%
1 oz Artisan - Ekuanot1 oz Ekuanot Hops Pellet 15 Dry Hop (High Krausen) 3 days 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 0 days 12.5%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 14.25 Dry Hop (High Krausen) 3 days 12.5%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop (High Krausen) 3 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
1.60 g Baking Soda Water Agt Mash 0 min.
9 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
4 g Table Salt Water Agt Mash 0 min.
 
Yeast
BSI - A-18 London Ale III
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 7 67 223 118 38
Baking Soda: 1.6 grams
Gypsum: 5 grams
Calcium Chloride: 9 grams
Epsom Salt: 2 grams
Kosher Salt: 4 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike -- 154 °F 60 min
4 gal Sparge 180 °F 180 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains (equipment estimates 5.49 g | 22 qt) 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.38 g | 13.5 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 8 32  
Boil off losses -1.5 -6  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.65 2.6  
Going into fermentor 5.5 22  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

June 3rd

Filled Kettle with 8 gallon of water and added water additions

Took out about 3-4 gallons for sparge and put excess on stove top

Used Anvil pump and mixed mash twice throughout mash

Mashed for 60 minutes @ 154 degrees

Pre boil gravity:1.056

Sparged with 180 degree water until I reached 6.5 gallons

Started boil

Turned off heat after roughly 70 minutes @ 5.5 gallons

Did 20 minute hop stand w/ 4 ounces of hops

Chilled down to 70 degrees

Pitched Wyeast London Ale III @

FG: 1.020

Transfered to Keg on July 10th

Let sit for 24 hours in Keezer

Force Carbed 24 hours later

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  • Last Updated: 2021-07-12 11:36 UTC