Naked Neck - Beer Recipe - Brewer's Friend

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Naked Neck

188 calories 18.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Safety Rescorl
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Wednesday January 26th 2022
1.057
1.013
5.8%
155.2
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Brewers Malt 2-Row4 lb Brewers Malt 2-Row 37 1.8 28.6%
8 lb Briess - Synergy Select Pilsen Malt8 lb Synergy Select Pilsen Malt 38.3 1.8 57.1%
2 lb Briess - Caramel Malt - 20L2 lb Caramel Malt - 20L 35 20 14.3%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Warrior2 oz Warrior Hops Pellet 16 Boil 60 min 134.31 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 16.31 25%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 10 min 3.56 12.5%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 2 min 1.06 12.5%
4 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
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
21 qt Strike 152 °F 141 °F 30 min
4.1 qt Infusion 141 °F 151 °F 15 min
heat till target temp cut heat wait 15 minutes Temperature -- 170 °F 15 min
0.9 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume 3.9 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.15 28.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.15 36.6
Equipment Profile Used: System Default
 
Notes

You should have your grains milled separately because you are going to roast 4lbs of the 2-row in the oven at 450F till they start to turn red and smell like toast.

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  • Last Updated: 2022-01-27 00:01 UTC