The Visitor - Beer Recipe - Brewer's Friend

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The Visitor

146 calories 11.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pete Olson
Rating:
5.00 (1 Review)

Calories: 146 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Saturday December 11th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Viking - Pilsner Malt2 lb Pilsner Malt 37 1.9 13.3%
2 lb Flaked Rice2 lb Flaked Rice 40 0.5 13.3%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 13.3%
9 lb Viking - Pale Ale Malt9 lb Pale Ale Malt 37 2.5 60%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.7 Boil 60 min 8.27 25%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 60 min 8.94 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.7 Aroma 1 min 0.36 25%
1 oz Liberty1 oz Liberty Hops Pellet 4 Aroma 1 min 0.39 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
4.55 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal 10.9" Infusion 151 °F 149 °F 60 min
Temperature -- 168 °F 10 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.5 26  
Mash volume with grains 7.54 30.2  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 6.88 g | 27.5 qt) 7.38 29.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.5 g | 46 qt) 12 48  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.5 42  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.5 g | 42 qt) 10 40  
Total: 13.88 55.5
Equipment Profile Used: System Default
 
Notes

Split batch, half with US-05 per recipe and half with Lallemand Diamond lager yeast at 55f

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-12-12 14:21 UTC