This Is a Lot - Beer Recipe - Brewer's Friend

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This Is a Lot

235 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.76 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 235 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Sunday February 20th 2022
1.071
1.016
7.2%
14.7
5.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Dingemans - Belgian Pilsner Malt10 lb Belgian Pilsner Malt 37 1.6 69%
1 lb American - White Wheat1 lb White Wheat 40 2.8 6.9%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.4%
8 oz German - Vienna8 oz Vienna 37 4 3.4%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 3.4%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.7%
8 oz Rice Hulls8 oz Rice Hulls 0 0 3.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.9%
4 oz Brown Sugar4 oz Brown Sugar - (late boil kettle addition) 45 15 1.7%
232 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3 Boil 45 min 4.66 20%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3 Boil 15 min 10.07 80%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g gypsum (calcium sulfate) Water Agt Mash 0 min.
3.10 lb Tart cherries Flavor Secondary 7 days
3.10 lb Blackberries Flavor Secondary 7 days
2 each Vanilla Bean Spice Secondary 7 days
4 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Fairfield CT - City Water
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
5 gal Strike 164 °F 152 °F 60 min
Mash out Temperature 152 °F 168 °F --
3.5 gal Batch Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 3.7 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.76 27  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.67 34.7
Equipment Profile Used: System Default
"This Is a Lot" Fruit Beer recipe by cayseyw. All Grain, ABV 7.19%, IBU 14.73, SRM 5.82, Fermentables: (Belgian Pilsner Malt, White Wheat, Flaked Oats, Vienna, Honey Malt, Acidulated Malt, Rice Hulls, Lactose (Milk Sugar), Brown Sugar) Hops: (Hallertau Mittelfruh) Other: (Calcium Chloride (anhydrous), gypsum (calcium sulfate), Tart cherries, Blackberries, Vanilla Bean, Lactic acid)
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  • Last Updated: 2022-03-04 20:00 UTC