The Visitor (15G) - Beer Recipe - Brewer's Friend

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The Visitor (15G)

129 calories 10.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.11 gallons
Post Boil Size: 15.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pete Olson
Calories: 129 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Saturday September 3rd 2022
1.040
1.006
4.4%
17.6
2.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner 38 1.8 40.5%
1.50 lb Flaked Rice1.5 lb Flaked Rice 40 0.5 7.6%
1.50 lb Cane Sugar1.5 lb Cane Sugar - (late boil kettle addition) 46 0 7.6%
8 lb German - Pale Ale8 lb Pale Ale 39 2.3 40.5%
0.75 lb Flaked Rye0.75 lb Flaked Rye 36 2.8 3.8%
19.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5.7 Boil 60 min 17 40%
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 3.2 Aroma 1 min 0.62 60%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Gypsum Water Agt Mash 1 hr.
6.18 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.55 gal Strike 155 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.69 gal (66.75 qt). Suggest reducing initial water volume to 11.89 gal (47.56 qt) and adding 4.69 gal (18.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.1 gal (84.41 qt). Suggest reducing initial strike volume to 10.54 gal (42.16 qt) and adding 9.1 gal (36.41 qt) sparge/top-off. 19.64 78.6  
Strike water volume (equipment estimates 19.11 g | 76.4 qt) 19.64 78.6  
Mash volume with grains (equipment estimates 20.57 g | 82.3 qt) 21.1 84.4  
Grain absorption losses -2.28 -9.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.58 g | 66.3 qt) 17.11 68.4  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 15 g | 60 qt) 15.5 62  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 15.5 g | 62 qt) 15 60  
Total: 19.64 78.6
Equipment Profile Used: System Default
 
Notes

This receip is a larger volume version of The Visitor II, 10gallo s fermented with US05@62f and 5 with mangrove Jack CA lager.

10/15—CA lager version keg kicked. It had shortest hop stand exposure. Still, yeast profile was more fruity than US05, despite identical (cool, ~17c) primary fermentation profile. This version would benefit from some character malts to make it a more flavorful lager instead of a more neutral cream ale/American lager grain bill in this batch. Just starting to sample longer hop stand US05 version. Very much on target so far.
10/25–US05 version with longer hopstand was about the best beer I’ve made and a great version of a (low corn) cream ale. Flavorful but very easy drinking. Low malt notes perfectly balanced with a bitterness that quickly dissipated. The short hopstand version didn’t have quite enough bitterness to balance as well.

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  • Last Updated: 2022-11-10 21:21 UTC
  • Snapshot Created: 2022-09-03 20:27 UTC