Datsuma Clone Nov 2022 - Beer Recipe - Brewer's Friend

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Datsuma Clone Nov 2022

254 calories 22.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 254 calories (Per 12oz)
Carbs: 22.3 g (Per 12oz)
Created: Tuesday November 15th 2022
1.077
1.014
8.3%
49.2
7.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Great Western - Domestic 2-Row20 lb Domestic 2-Row 37 2 55.6%
7 lb Great Western - American Munich7 lb American Munich 35.4 7.94 19.4%
5 lb Great Western - Vienna5 lb Vienna 37 3 13.9%
3 lb Orange (Blood Orange)3 lb Orange (Blood Orange) - (late fermenter addition) 4.05 0 8.3%
1 lb American - White Wheat1 lb White Wheat 40 2.8 2.8%
36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 10.4 Boil 30 min 11.72 12.5%
1 oz Azacca1 oz Azacca Hops Pellet 15 Boil 30 min 16.9 12.5%
3 oz Citra3 oz Citra Hops Pellet 11 Boil 5 min 9.64 37.5%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Boil 5 min 10.96 37.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
23 g Gypsum Water Agt Mash 1 hr.
25 g Citric acid Water Agt Mash 1 hr.
2 tsp pectic enzyme Water Agt Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 272 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
West Coast IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 10 50 200 176
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.37 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.8 gal (51.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.8 gal (3.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.95 gal (51.81 qt). Suggest reducing strike water volume to 9.36 gal (37.44 qt) and adding 0.95 gal (3.81 qt) sparge/top-off. 10.31 41.3  
Strike water volume at mash thickness of 1.25 qt/lb 10.31 41.3  
Mash volume with grains 12.95 51.8  
Grain absorption losses -4.13 -16.5  
Remaining sparge water volume (equipment estimates 6.86 g | 27.5 qt) 7.06 28.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.8 g | 51.2 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 11 44  
Total: 17.38 69.5
Equipment Profile Used: System Default
 
Notes

Instead of 3 lbs of Blood Orange, I actually used 3 lbs of fresh satsumas from my backyard tree. I could not figure out how to add that into the fermentables in Brewer's Friend, so I selected something I hope will be similar by selecting Blood Orange. My plan is to puree the satsumas in a blender then strain the juice through cheesecloth and a colander and not add any other sugar or additives. I will remove the peels first and then use some of the peels for dry hopping.

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  • Last Updated: 2022-11-16 15:11 UTC