Thilocelot - Beer Recipe - Brewer's Friend

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Thilocelot

223 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 70 min
Batch Size: 5.87 gallons (fermentor volume)
Pre Boil Size: 6.87 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Mark E Tomusiak
Calories: 223 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Thursday October 27th 2022
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OG: 1.071 FG: 1.017 ABV: 7.1% IBU: 69

1.068
1.011
7.5%
82.0
4.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Simpsons - Best Pale Ale6 lb Best Pale Ale 37.5 2 46.2%
0.50 lb Proximity - Munich Malt0.5 lb Munich Malt 37.3 10 3.8%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 3.8%
1.50 lb Bestmalz - BEST Vienna1.5 lb BEST Vienna 37 3.8 11.5%
4.50 lb Rahr - Standard 2-Row4.5 lb Standard 2-Row 36.8 1.8 34.6%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 60 min 37.61 16.7%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool at 185 °F 20 min 6.91 16.7%
1 oz Eclipse1 oz Eclipse Hops Pellet 12 Whirlpool at 185 °F 20 min 5.82 16.7%
1 oz Waimea1 oz Waimea Hops Pellet 17.5 Whirlpool at 165 °F 10 min 8.49 16.7%
1 oz Yakima Valley Hops - NZ Rakau1 oz NZ Rakau Hops Pellet 9.3 Whirlpool at 165 °F 10 min 4.51 16.7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 15 min 18.66 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 ml Lactic acid Water Agt Mash 0 min.
1.50 ml Lactic acid Water Agt Boil 0 min.
4 g Gypsum Water Agt Mash 0 min.
8 g Gypsum Water Agt Boil 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 5.71 g | 22.9 qt) 4.74 19  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.85 g | 31.4 qt) 6.87 27.5  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.02 24.1  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.87 23.5  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

Brewed 10/31/22. Mash in at 135 F with 16 L city water with 4 gypsum. Raise temp to 148 - 150 F, hold one hour, mash out at 170. 15 minutes with first set of whirlpool hops, then add second set for another 15 minutes. Pitch at 66 F, slurry from 1.3 L starter. Max ferm temp 70 F.

11/7/22: Dry hopped with 1 oz Eclipse and 1 oz Rakau, directly into fermentor (no hop bag).

11/10/22: Dry hopped with 1 oz Galaxy and 1 oz Waimea, directly into fermentor.

11/13/22: Added 1/2 tsp gelatin in 1/4 cup 150 F water and then racked to keg. Keg placed at 34 F for cold crashing.

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  • Last Updated: 2022-11-14 18:45 UTC