Pinthouse Pizza- Fog Runner - Beer Recipe - Brewer's Friend

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Pinthouse Pizza- Fog Runner

273 calories 27.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Charles Pulley
Calories: 273 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Friday January 14th 2022
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OG: 1.062 FG: 1.008 ABV: 7.1% IBU: 10

1.082
1.020
8.2%
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5.9
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 69.8%
2.10 lb Unmalted Wheat2.1 lb Unmalted Wheat 36 2 13.3%
1.60 lb Flaked Oats1.6 lb Flaked Oats 33 2.2 10.2%
12 oz German - Acidulated Malt12 oz Acidulated Malt 27 3.4 4.8%
5 oz American - Caramel / Crystal 40L5 oz Caramel / Crystal 40L 34 40 2%
15.76 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Yakima Valley Hops - Cashmere0.1 oz Cashmere Hops Pellet 5.6 Boil 75 min 1.77 0.4%
3 oz Yakima Valley Hops - Cashmere3 oz Cashmere Hops Pellet 5.6 Whirlpool at 175 °F 15 min 7.32 10.7%
8 oz Galaxy8 oz Galaxy Hops Pellet 14.25 Dry Hop (High Krausen) at 73 °F 8 days 28.5%
8 oz Yakima Valley Hops - Strata 8 oz Strata Hops Pellet 12 Dry Hop (High Krausen) at 73 °F 8 days 28.5%
6 oz Citra6 oz Citra Hops Pellet 11 Dry Hop (High Krausen) at 73 °F 8 days 21.4%
3 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)3 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop (High Krausen) at 73 °F 8 days 10.7%
28.10 oz / $ 0.00
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.93 gal Strike 75 °F 147 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 147 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.93 19.7  
Mash volume with grains (equipment estimates 6.07 g | 24.3 qt) 6.19 24.7  
Grain absorption losses -1.97 -7.9  
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) 4.29 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.38 g | 29.5 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.11 0.5  
Going into fermentor 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 149°F (65°C). After mash in, immediately begin vorlauf for 15 minutes or until conversion has occurred, then run off into the kettle. Sparge the grains at 168°F (76°C) and top up as necessary to obtain 5.5 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, following the hops schedule. After the boil, add cold water to achieve 175°F (79°C) and desired knockout volume before adding the whirlpool hops. Chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort, pitch the yeast, and allow the temperature to rise to 70°F (21°C). Ferment the first day at 70°F (21°C). On the second day, let the temperature free rise to 73°F (23°C) and dry hop. Drop the temperature to 33°F (0.5°C) after fermentation is complete, around Day 9 or 10. Condition at 33°F (0.5°C) for 6–8 days, carb to 2.5 volumes, and package.

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  • Last Updated: 2022-01-14 12:32 UTC