Hawaiian Punch - Beer Recipe - Brewer's Friend

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Hawaiian Punch

212 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.9 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: John
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday September 2nd 2021
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1.065
1.010
7.1%
76.9
6.2
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Briess - Pale Ale Malt 2-Row13.5 lb Pale Ale Malt 2-Row 36.8 3.5 100%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Artisan - Citra0.55 oz Citra Hops Pellet 12.7 Boil at 212 °F 30 min 14.92 8.1%
0.25 oz Artisan - Mosaic0.25 oz Mosaic Hops Pellet 11.2 Boil at 212 °F 30 min 5.98 3.7%
29.77 g Artisan - Citra29.767 g Citra Hops Pellet 12.7 Whirlpool at 160 °F 0 min 11.65 15.4%
12.76 g Artisan - Mosaic12.7573 g Mosaic Hops Pellet 11.2 Whirlpool at 160 °F 0 min 4.4 6.6%
79.40 g Artisan - Citra79.4 g Citra Hops Pellet 12.7 Dry Hop at 65 °F 2 days 13.32 41.2%
34 g Artisan - Mosaic34 g Mosaic Hops Pellet 11.2 Dry Hop at 160 °F 2 days 5.03 17.6%
14.17 g Artisan - Mosaic14.1748 g Mosaic Hops Pellet 11.2 Boil 60 min 21.54 7.4%
192.78 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
4.50 g Yeast Nutrient Other Boil 10 min.
9.93 ml Lactic acid Water Agt Mash 0 min.
8 oz Pineapple Juice Flavor Primary 2 days
170.10 g Gypsum Water Agt Boil 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
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 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.9 31.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 6.35 g | 25.4 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Estimated amount in fermentor 5.94 23.8  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes

Loved Altamont Beerworks Maui Waui. This is a wild guess to emulate. I'll post results in end of September 2021.

Brew Day: 09-05-21, Start 8:30 A
Starting Temperatures: Air: 80 F, RH: 34%, Grist: 79 F

MASH:
Grain Weight: 13.5 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature: 151°F
Grain Temperature: 79°F
Volume of strike water: 20.25 (Quarts)
Temperature of strike water: 165°F
Gypsum: 6 g Ca+2 SO4• 2H2O ~0.2 tsp (@boil)
Epsom Salt: 0 g Mg+2 SO4• 7H2O ~0.9 tsp
Liquor PH: 7.49
Acid Type: Lactic (@mash)
Acid Strength: 88 %
Acid Amount: 10 ml
Mash pH: 5.48
Actual mash temp: 150.5 F Avg.

<br />

MASH TIMES 

Start Time:	8:30 AM<br />
End Time:	9:30 AM<br />
Hours:Minutes	1:00<br />
Minutes	60.00<br />


VOURLOF TIMES 

Start Time:	9:30 AM<br />
End Time:	9:42 AM<br />
Hours:Minutes	0:12<br />
Minutes	12<br />


LAUTER:
Lauter Target: 5.6 min./gal.

LAUTER TIMES 

Start Time:	9:42 AM<br />
End Time:	10:33 AM<br />
Hours:Minutes	0:51<br />
Minutes	51<br />


BOIL:
Boil Length: 60 Min.
Boil Vol.: 7.9 gal. at 212 F
Fining addition prior to end of boil: @10 min.
0 tsp. Irish Moss in boil @10 min.
1 tablet Whirfloc @10 min.
Yeast Nutrient: 4.8 g. Fermkaid @10 min.
Finish Boil Vol.: 6.9 Gal.
Whirlpool Hops added @ 160 F
Boil Ending Gravity (BFG):
Refractometer: 1.0XX (Not taken)
Hydrometer: 1.064
pH: 5.48

BOIL TIMES 

Start Time:	10:40 AM<br />
End Time:	11:40 AM<br />
Hours:Minutes	1:00<br />
Minutes	60<br />


COOLING TO 67 F TIMES 

Start Time:	11:40 AM<br />
End Time:	12:19 PM<br />
Hours:Minutes	0:39<br />
Minutes	39<br />


KETTLE BOIL OFF/LOS % 

Start Kettle Volume (Approx. 200F)	7.9<br />
End Kettle Volume (70F)	6.9<br />
Kettle Loss	1<br />
Kettle Loss	4.0<br />
%  Reduction	12.66%<br />


BREW DAY TIMES 

Start Time:	8:12 AM<br />
End Time:	1:37 PM<br />
Hours:Minutes	5:25<br />
Minutes	325<br />


Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

Fermentation:
Hydrometer SG: 1.064
09-05-21: Temp Controller set to 66: 66-67 F, Day 0
09-07-21: Temp Controller corection -5 degrees to match Infrared Thermometer gun, Day 2
09-12-21: Cold crash start, Day 7
09-12-21: Hydrometer Gravity: 1.010, Day 7
09-13-21: Transfer Beer to keg. Day 8
09-13-21: 3 Min. @30 psi speed carbonation, Day 8
09-13-21: Set keg CO2 to 11 p.s.i. , Day 8
09-14-21: Reduce keg pressure to 11 p.s.i. , Day 9
Hydrometer FG: 1.0XX

MASH/LAUTER/GRIST/BOIL NOTES:
Routine

FERMENTATION NOTES:
Fermented cooler +- 63 due to the temp controller probe insulation cover falling off. Seemed to ferment dow well though even with relatively cool temp variation. Not ideal, plus the controller temp calibration change to match the Infrared Thermometer gun.

TASTING NOTES:
XX.

MISC. NOTES:
XX

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  • Last Updated: 2021-09-12 20:06 UTC