YS0003 Pacificana 09/02/2022 - Beer Recipe - Brewer's Friend

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YS0003 Pacificana 09/02/2022

193 calories 17.3 g 16 oz
PB and Yorkshire
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 350 gallons (ending kettle volume)
Pre Boil Size: 385 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: PB and Yorkshire
Calories: 193 calories (Per 16oz)
Carbs: 17.3 g (Per 16oz)
Created: Friday August 26th 2022
1.059
1.011
6.3%
40.3
3.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
605 lb Weyermann - Extra Pale Premium Pilsner Malt605 lb Extra Pale Premium Pilsner Malt 38 1.5 75.4%
82.50 lb Rahr - White Wheat82.5 lb White Wheat 39.1 3.2 10.3%
50 lb Grain Millers - Flaked White Wheat50 lb Flaked White Wheat 36 1.6 6.2%
25 lb Grain Millers - Rolled Oats25 lb Rolled Oats 33 2.2 3.1%
40 lb Rice Hulls40 lb Rice Hulls 0 0 5%
802.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 oz Magnum (15 AA)9 oz Magnum (15 AA) Hops Pellet 16.5 First Wort at 210 °F 120 min 9.16 0.6%
7 lb Barbe Rouge (8.5 AA)7 lb Barbe Rouge (8.5 AA) Hops Pellet 8.4 Whirlpool at 170 °F 30 min 6.04 7.7%
7 lb Enigma7 lb Enigma Hops Pellet 19.2 Whirlpool at 170 °F 30 min 13.81 7.7%
6 lb Vic Secret (15.5 AA)6 lb Vic Secret (15.5 AA) Hops Pellet 18.4 Whirlpool at 170 °F 30 min 11.34 6.6%
30 lb Barbe Rouge (8.5 AA)30 lb Barbe Rouge (8.5 AA) Hops Pellet 8.4 Dry Hop 3 days 33.1%
30 lb Enigma30 lb Enigma Hops Pellet 19.2 Dry Hop 3 days 33.1%
10 lb Vic Secret10 lb Vic Secret Hops Pellet 18.4 Dry Hop 3 days 11%
90.56 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
275 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
367.20 ml Phosphoric acid Water Agt Mash 1 hr.
50 ml Fermcap Other Boil 105 min.
50 g yeastx-82 Other Boil 15 min.
300 ml Lactic acid Water Agt Whirlpool 5 min.
75 g Acetic acid Water Agt Primary 0 min.
70 g antiox-C Other Secondary 0 min.
2 kg BioHaze Other Secondary 0 min.
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
20 BBL Pitch
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 6727 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.16 psi       Temp: 32 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 28 100 175 75 167.4
268 gal strike water at 164 F (target mash sacch rest temp is 152 F)
salts and acid per "other ingredients" in mash
~250 gal sparge water at 170 F

add 300 ml 88% lactic acid at very end of whirlpool
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
268.84 gal Strike 164 °F 152 °F 60 min
250 gal Sparge 170 °F 165 °F --
Starting Mash Thickness: 1.34 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 352.59 gal (1410.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 340.59 gal (1362.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 333.04 gal (1332.15 qt) 268.84 1075.4  
Strike water volume at mash thickness of 1.34 qt/lb 268.84 1075.4  
Mash volume with grains 333.04 1332.2  
Grain absorption losses -100.31 -401.3  
Remaining sparge water volume 216.73 866.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 352.59 g | 1410.4 qt) 385 1540  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil volume (equipment estimates 382.41 g | 1529.7 qt) 350 1400  
Hops absorption losses (whirlpool, hop stand) -12 -48  
Estimated amount in fermentor 338 1352  
Total: 485.56 1942.3
Equipment Profile Used: System Default
 
Notes

Add first wort hops and fermcap when start filling kettle

Note 90 min boil for DMS reduction due to high % of pilsner malt.

boil and whirlpool hop quantities are per 10 bbl batch, dry hop quantities are for combined 20 bbl batch

DO NOT add any whirlfloc
yeastx-82 with 15 min left in boil

perform a short whirlpool and settle before adding whirpool hops and then run through HX and back into kettle to achieve 170 F whirlpool temp (might need to stir or bypass HX to make sure kettle has even temp). When at 170 F, add whirlpool hops and proceed to whirlpool as normal.
Add lactic acid towards end of whirlpool since massive amount of dry hops is going to raise the pH. knock out for 65 to 72 F target.

When at 65 to 70 F pitch entire contents of yeast brink with cosmic punch and ferment at 68 F

When density is at 6 Plato or below, set temp control to 75 F

After terminal gravity is reached and stable 2 days and passed diacetyl and acetaldehyde, soft crash to 60 for 1 day. Then harvest yeast and add dry hops.

Rouse dry hops 1x per day for 3 days. When gravity is stable 2 days in a row and passed diacetyl and acetaldehyde check, crash to 32F.

1 day later, dump trub and add biohaze and antiox-C and hook up to C02. DO NOT add any biofine. Add more Lactic acid as needed to bring final pH below 4.5.

Condition 1 to 2 weeks at 32 F until no hop or yeast burn and mouthfeel is smooth.

Carbonate to 2.6 vol C02.

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  • Last Updated: 2022-09-07 05:25 UTC