Earl N. Meyer - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Earl N. Meyer

211 calories 19.6 g 16 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.38 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Santucci
Calories: 211 calories (Per 16oz)
Carbs: 19.6 g (Per 16oz)
Created: Thursday September 29th 2022
Similar Recipes

The Wingman

by booth74

OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 48

NEIPA with lactose

by kleinsrule

OG: 1.076 FG: 1.020 ABV: 7.3% IBU: 47

Brujos Base NEIPA

by Germainium

OG: 1.060 FG: 1.014 ABV: 6.1% IBU: 43

1.064
1.013
7.0%
50.0
4.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb Rahr - Premium Pilsner13.25 lb Premium Pilsner 36.8 1.75 88.3%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 6.7%
0.75 lb Rahr - White Wheat0.75 lb White Wheat 39.1 3.2 5%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - NZ Nelson Sauvin0.5 oz NZ Nelson Sauvin Hops Pellet 12 First Wort at 212 °F 30 min 14.78 3.4%
4 oz Yakima Valley Hops - Mosaic4 oz Mosaic Hops Pellet 11.5 Whirlpool at 170 °F 20 min 17.23 27.6%
4 oz Yakima Valley Hops - NZ Nelson Sauvin4 oz NZ Nelson Sauvin Hops Pellet 12 Whirlpool at 170 °F 20 min 17.98 27.6%
6 oz Yakima Valley Hops - Mosaic6 oz Mosaic Hops Pellet 11.5 Dry Hop at 57 °F Day 7 41.4%
14.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Lactic acid Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
15 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
0.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 356 B cells required
Lallemand - Verdant IPA
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 356 B cells required
Lallemand - Lalbrew New England
Amount:
0.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 356 B cells required
Lallemand - Verdant IPA
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 356 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.71 psi       Temp: 34 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 30 75 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.76 gal Strike 167 °F 154 °F 60 min
5 gal Sparge 168 °F 168 °F 15 min
4.76 gal Strike 167 °F 154 °F 60 min
5 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 55.5 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.69 18.8  
Mash volume with grains 5.89 23.6  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.51 g | 18 qt) 4.82 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.38 29.5  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 6.3 g | 25.2 qt) 6.8 27.2  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.51 38
Equipment Profile Used: System Default
 
Notes

Soft crash to 57F Day 5, collect yeast Day 7 and dry hop.

Last Updated and Sharing
 
188
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-11-04 21:28 UTC