Imprompt-Bru - Beer Recipe - Brewer's Friend

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Imprompt-Bru

206 calories 17.9 g 16 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.34 gallons
Post Boil Size: 6.76 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Santucci
Calories: 206 calories (Per 16oz)
Carbs: 17.9 g (Per 16oz)
Created: Friday November 4th 2022
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1.063
1.011
7.0%
47.9
4.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Rahr - Premium Pilsner11 lb Premium Pilsner 36.8 1.75 73.3%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 11.7%
0.75 lb Simpsons - Golden Naked Oats0.75 lb Golden Naked Oats 27 7 5%
0.75 lb Weyermann - Carafoam0.75 lb Carafoam 34.5 2.2 5%
0.75 lb Briess - Wheat Malt, White0.75 lb Wheat Malt, White 39.1 2.5 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 30 min 14.98 3.4%
2 oz Yakima Valley Hops - BRU-12 oz BRU-1 Hops Pellet 14.4 Whirlpool at 170 °F 20 min 10.79 13.7%
3 oz Yakima Valley Hops - NZ Nelson Sauvin3 oz NZ Nelson Sauvin Hops Pellet 12 Whirlpool at 170 °F 20 min 13.48 20.6%
2 oz HBC-586 2 oz HBC-586 Hops Pellet 12 Whirlpool at 170 °F 20 min 8.69 13.7%
100 g Yakima Valley Hops - BRU-1100 g BRU-1 Hops Pellet 14.4 Dry Hop at 67 °F Day 4 24.2%
100 g HBC-586100 g HBC-586 Hops Pellet 12 Dry Hop at 67 °F Day 4 24.2%
14.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4.10 g Gypsum Water Agt Mash 1 hr.
2.20 g Salt Water Agt Mash 1 hr.
11 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
0.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 351 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:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 351 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.5 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 50 165 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.76 gal Strike 161 °F 151 °F 60 min
5.27 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 85 °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 4.47 g | 17.9 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.34 29.4  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 6.26 g | 25.1 qt) 6.76 27  
Hops absorption losses (whirlpool, hop stand) -0.26 -1.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.47 37.9
Equipment Profile Used: System Default
"Imprompt-Bru" Specialty IPA: New England IPA beer recipe by Anthony Santucci. All Grain, ABV 6.99%, IBU 47.93, SRM 4.69, Fermentables: (Premium Pilsner, Flaked Oats, Golden Naked Oats, Carafoam, Wheat Malt, White) Hops: (NZ Nelson Sauvin, BRU-1, HBC-586 , HBC-586) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2022-11-20 16:39 UTC