Flying Purple People Eater - Beer Recipe - Brewer's Friend

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Flying Purple People Eater

170 calories 10.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created: Monday May 9th 2022
1.053
1.003
6.6%
38.0
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Belgian - Pilsner7.5 lb Pilsner 37 1.6 75%
2 lb Belgian - Wheat2 lb Wheat 38 1.8 20%
0.50 lb Unmalted Wheat0.5 lb Unmalted Wheat 36 2 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Boil 60 min 27.36 33.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool 0 min 10.67 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb triple berry Flavor Secondary 3 days
 
Yeast
Bootleg Biology - BBXBLP
Amount:
1 Each
Cost:
Attenuation (avg):
94%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 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
Infusion 161 °F 169 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 2.88 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.21 g | 20.9 qt) 5 20  
Total: 7.25 29
Equipment Profile Used: System Default
 
Notes

MALT

Mash Temp: 160F (71C): pull out a small amount of starchy liquid shortly after mashing in and reintroduce in the boil. This will leave starch for the post Sacch fermentation phase.

Pilsner Malt – 88%

White Wheat Malt – 10% (increase percentage the longer the beer will be aged)

Unmalted Wheat – 2%

HOPS

Aim for at least 25 IBUs. Using higher AA hops will reduce wort loss and inhibit bacteria from producing excessive acidity. Aged hops are not necessary.

YEAST

Black Project Spontaneous Culture

Knockout wort at 75F for pitching and let fermentation temperature free rise as warm as possible

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  • Last Updated: 2022-07-07 12:33 UTC