Space Dust - Beer Recipe - Brewer's Friend

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Space Dust

240 calories 21.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.43 gallons
Post Boil Size: 6.93 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 93%
Calories: 240 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Monday August 9th 2021
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1.073
1.014
7.7%
66.0
9.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Castle Malting - Château Pale Ale17 lb Château Pale Ale 38 3.4 82.7%
2 lb Great Western - Crystal 15 Malt2 lb Crystal 15 Malt 34 15 9.7%
9 oz German - Acidulated Malt9 oz Acidulated Malt 27 3.4 2.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.9%
20.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Galaxy1 oz Galaxy Hops Pellet 14.1 First Wort 0 min 38.86 12.5%
1 oz BSG - Galaxy1 oz Galaxy Hops Pellet 14.1 Boil 30 min 27.15 12.5%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.1 Whirlpool at 140 °F 30 min 25%
1 oz BSG - Citra1 oz Citra Hops Pellet 12.6 Whirlpool at 140 °F 30 min 12.5%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.1 Dry Hop (High Krausen) at 66 °F 3 days 25%
1 oz BSG - Citra1 oz Citra Hops Pellet 12.6 Dry Hop (High Krausen) at 66 °F 3 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.20 g Epsom Salt Water Agt Mash 1 hr.
7.60 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
0.73 ml Lactic acid Water Agt Mash 1 hr.
2.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 oz Irish Moss Fining Boil 15 min.
2 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
4 g Ascorbic Acid Water Agt Mash 1 hr.
2 g Ascorbic Acid Water Agt Kegging 0 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (custom):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 504 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 10.6 10 50 149.7 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.37 gal Glucanase break down beta glucans Infusion 105 °F 105 °F 20 min
Proteinase reduce haze without reducing body. Infusion 136 °F 136 °F 20 min
Saccharification Rest Infusion 152 °F 152 °F 60 min
Mash Out Infusion 168 °F 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.43 25.7  
Mash volume with grains 8.07 32.3  
Grain absorption losses -2.57 -10.3  
Remaining sparge water volume (equipment estimates 4.08 g | 16.3 qt) 3.82 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.69 g | 30.8 qt) 7.43 29.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.11 g | 24.5 qt) 6.93 27.7  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.82 g | 27.3 qt) 6 24  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

Recipe is for RIMS continuous full volume batch sparge while mashing. All water starts as RO. Target pH is 5.2.

Once boil is complete chill to 140F and whirlpool or hops stand for 30 minuets. dry hop at 50% of planed attenuation.

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  • Last Updated: 2021-12-30 02:23 UTC