22-03 Bear Necessities - Beer Recipe - Brewer's Friend

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22-03 Bear Necessities

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.71 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Friday April 8th 2022
1.064
1.015
6.5%
91.9
7.5
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 lb United Kingdom - Maris Otter Pale4.8 lb Maris Otter Pale 38 3.75 67%
1.64 lb American - White Wheat1.64 lb White Wheat 40 2.8 22.9%
6.55 oz American - Caramel / Crystal 20L6.55 oz Caramel / Crystal 20L 35 20 5.7%
4.36 oz Briess - Carapils Malt4.36 oz Carapils Malt 34.5 1.5 3.8%
0.68 oz Bestmalz - BEST Acidulated0.68 oz BEST Acidulated 35.9 2.81 0.6%
114.63 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz El Dorado (15.7 AA)0.75 oz El Dorado (15.7 AA) Hops Pellet 15.7 Boil 45 min 62.53 11.2%
0.66 oz Citra (11 AA)0.66 oz Citra (11 AA) Hops Pellet 13.6 Whirlpool 0 min 11.21 9.9%
0.66 oz Yakima Chief Hops - Amarillo (10 AA)0.66 oz Yakima Chief Hops - Amarillo (10 AA) Hops Pellet 7.8 Whirlpool 0 min 6.43 9.9%
0.66 oz Yakima Valley Hops - Idaho Gem (12.1 AA)0.66 oz Yakima Valley Hops - Idaho Gem (12.1 AA) Hops Pellet 14.2 Whirlpool 0 min 11.7 9.9%
0.66 oz Citra (11 AA)0.66 oz Citra (11 AA) Hops Pellet 13.6 Dry Hop (High Krausen) 3 days 9.9%
0.66 oz Yakima Chief Hops - Amarillo (10 AA)0.66 oz Yakima Chief Hops - Amarillo (10 AA) Hops Pellet 7.8 Dry Hop (High Krausen) 3 days 9.9%
0.66 oz Yakima Valley Hops - Idaho Gem (12.1 AA)0.66 oz Yakima Valley Hops - Idaho Gem (12.1 AA) Hops Pellet 14.2 Dry Hop (High Krausen) 3 days 9.9%
0.66 oz Amarillo (8.6 AA)0.66 oz Amarillo (8.6 AA) Hops Pellet 7.8 Dry Hop 0 days 9.9%
0.66 oz Yakima Valley Hops - Idaho Gem (12.1 AA)0.66 oz Yakima Valley Hops - Idaho Gem (12.1 AA) Hops Pellet 14.2 Dry Hop 0 days 9.9%
0.66 oz Citra (11 AA)0.66 oz Citra (11 AA) Hops Pellet 13.6 Dry Hop 0 days 9.9%
6.69 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 ml Lactic acid Water Agt Mash 0 min.
1.50 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12.7 psi       Temp: 38 °F       CO2 Level: 0.25 Volumes
 
Target Water Profile
Crystal Geyser - Salem
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
122.1 13 4 159.3 114.7 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal Infusion 163 °F 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.69 10.7  
Mash volume with grains 3.26 13  
Grain absorption losses -0.9 -3.6  
Remaining sparge water volume (equipment estimates 2.69 g | 10.7 qt) 2.17 8.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.23 g | 16.9 qt) 3.71 14.8  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3.07 g | 12.3 qt) 3.3 13.2  
Hops absorption losses (whirlpool, hop stand) -0.07 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.23 g | 12.9 qt) 3 12  
Total: 4.86 19.4
Equipment Profile Used: System Default
 
Notes

adopted from https://www.homebrewersassociation.org/homebrew-recipe/big-o-new-england-ipa/

WATER<br />
Adjust water using gypsum and calcium chloride to achieve a sulfate-to-chloride ratio of 1.5:1. Adjust sparge water to 5.8 pH using phosphoric acid.<br />


Mash at 155°F (68°C) for 60 minutes. Boil 45 minutes. Chill wort to 65°F (18°C), pitch yeast, and oxygenate with pure O2. Ferment at ferment 68°F (20°C).


Total Water Needed
3.96 Gallons
Strike Water Temp
163 Fahrenheit
Total Mash Volume
4.55 Gallons
PreBoil Wort
3.63 Gallons
PostBoil Wort
3.25 Gallons
Into Fermenter
3.00 Gallons

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  • Last Updated: 2022-04-14 12:16 UTC