PB0060 Zero Visibility 01/19/2022 - Beer Recipe - Brewer's Friend

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PB0060 Zero Visibility 01/19/2022

270 calories 32.7 g 16 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 107 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 64% (ending kettle)
Source: Rives
Calories: 270 calories (Per 16oz)
Carbs: 32.7 g (Per 16oz)
Created: Monday November 29th 2021
1.080
1.027
6.9%
38.5
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
82.50 lb Simpsons - Finest Pale Ale Golden Promise82.5 lb Finest Pale Ale Golden Promise 37 2.4 26.3%
71 lb Dry Malt Extract - Extra Light71 lb Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 22.6%
55 lb Weyermann - Extra Pale Premium Pilsner Malt55 lb Extra Pale Premium Pilsner Malt 38 1.5 17.5%
14 lb United Kingdom - Malted Naked Oats14 lb Malted Naked Oats 33 1.3 4.5%
13.75 lb Rahr - White Wheat13.75 lb White Wheat 39.1 3.2 4.4%
12.50 lb Grain Millers - Flaked Oats12.5 lb Flaked Oats 34.6 1.5 4%
12.50 lb Grain Millers - Flaked White Wheat12.5 lb Flaked White Wheat 36 1.6 4%
10 lb Corn Sugar - Dextrose10 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.2%
15 lb Rice Hulls15 lb Rice Hulls 0 0 4.8%
27.50 lb Bestmalz - DE - Bestmalz - Chit Malt27.5 lb DE - Bestmalz - Chit Malt 36 1.75 8.8%
313.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 lb Azacca2.5 lb Azacca Hops Pellet 13.4 Whirlpool at 170 °F 30 min 11.63 9.8%
2.50 lb Eclipse2.5 lb Eclipse Hops Pellet 16.8 Whirlpool at 170 °F 30 min 14.58 9.8%
2.50 lb HBC 6302.5 lb HBC 630 Hops Pellet 14.2 Whirlpool at 170 °F 30 min 12.33 9.8%
6 lb Azacca6 lb Azacca Hops Pellet 13.4 Dry Hop 5 days 23.5%
6 lb Eclipse6 lb Eclipse Hops Pellet 16.8 Dry Hop 5 days 23.5%
6 lb HBC 6306 lb HBC 630 Hops Pellet 14.2 Dry Hop 5 days 23.5%
25.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
110 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
40 g Gypsum Water Agt Mash 1 hr.
51.16 ml Phosphoric acid Water Agt Mash 1 hr.
1 tbsp Fermcap Other Boil 75 min.
20 g yeastx-82 Other Mash 15 min.
100 ml Lactic acid Water Agt Whirlpool 5 min.
25 g ALDC Other Primary 0 min.
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
6 BBL Pitch
Cost:
Attenuation (custom):
62%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2740 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.65 psi       Temp: 31 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
65 gal strike water at 168 F (target mash sacch rest temp is 150 F)
salt and acid per "other ingredients"

~55 gal sparge water at 180F to collect 85 gal in boil kettle

After boil is complete, top off with ~30 gal of room temp RO to bring total volume to 105 gal and temp to 170 prior to whirlpool

At end of whirlpool, acidify whirlpool to pH 4.8 (~100 ml more lactic acid or ~25 ml per 0.1 pH drop as needed)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
65.17 gal Strike 165 °F 150 °F 60 min
55 gal Fly Sparge 180 °F 170 °F --
30 gal top off in boil kettle Sparge 68 °F 170 °F --
Starting Mash Thickness: 1.12 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 108.5 gal (434 qt). Suggest reducing initial water volume to 5.7 gal (22.78 qt) and adding 96.5 gal (386 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 83.79 gal (335.16 qt) 65.17 260.7  
Strike water volume at mash thickness of 1.12 qt/lb 65.17 260.7  
Mash volume with grains 83.79 335.2  
Grain absorption losses -29.09 -116.4  
Remaining sparge water volume 76.17 304.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 102.2 g | 408.8 qt) 112 448  
Volume increase from sugar/extract (late additions) 6.3 25.2  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 116.8 g | 467.2 qt) 107 428  
Hops absorption losses (whirlpool, hop stand) -4.5 -18  
Estimated amount in fermentor 102.5 410  
Total: 141.34 565.4
Equipment Profile Used: System Default
 
Notes

UK Oat Malt is Crisp Naked Malted Oats

mash 40 min, stirring every 10 min, then start re-circ to hit 165, then start lauter
1 tbsp fermcap in kettle before reach boil

Collect 85 gallons in the boil kettle (will top off with room temp RO before adding whirlpool hops) and start boil.
For batch 1, after collecting 85 gal in boil, fill Mash tun as full as possible with sparge water mash. Lauter the rest of the mash wort into HLT (it's possible to pump from grant to HLT) and then add additional RO to get full volume needed to use for strike liquor on batch 2.

boil and whirlpool hop quantities are per 3 bbl batch, dry hop quantities are for combined 6 bbl batch

DO NOT add any whirlfloc*
20 g yeastx-82 with 15 min left in boil

add ~30 gal of room temp RO to bring total volume close to 105 gal and temp to 170 F.
Then add "170 F" whirlpool hops and whirlpool for 10 min. Then add 100 ml lactic acid to try to hit pH of 4.8 and let rest 20 min to settle trub. Then knockout through HX to FV.

get batch 1 to 50 F or as close as possible and then add 25 g ALDC

knock out batch 2 to target 68 for start of fermentation. Pitch entire harvested container Omega Yeast OYL-402 Cosmic Punch (note closest strain in Brewer's Friend catalog was OYL-011). Set controller to 70F.
add 02 through carb stone at 1 L/min for 30 min

shut blow-off and raise temp 4 F when at 4 brix.

After terminal gravity is reached and stable 2 days, soft crash to 60 for 1 day. Then dump yeast or harvest and add dry hops.

Rouse dry hops 1x per day for 2 days. When gravity is stable 2 days in a row and passed diacetyl and acetaldehyde check, crash to 32F.

1 day later, dump yeast and add antiox-C and hook up to C02.

Condition 1 week at 32 F. If still hop burn consider dumping yeast and adding 250 ml Biofine (TBR).

Carbonate to 2.6 vol C02.

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  • Last Updated: 2022-02-24 07:44 UTC