NO-BOIL THIOL LIFE - Beer Recipe - Brewer's Friend

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NO-BOIL THIOL LIFE

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.11 gallons
Post Boil Size: 5.11 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Sunday December 18th 2022
1.061
1.016
6.2%
15.1
4.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 89.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.2%
0.25 lb German - CaraFoam0.25 lb CaraFoam 37 1.8 2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Willamette2.5 oz Willamette Hops Leaf/Whole 4.5 Mash at 154 °F 60 min 7.01 34.2%
1.30 oz Cascade1.3 oz Cascade Hops Leaf/Whole 7 Mash at 154 °F 60 min 5.67 17.8%
0.50 oz Zappa0.5 oz Zappa Hops Pellet 7 Mash at 154 °F 60 min 2.4 6.8%
3 oz Citra3 oz Citra Hops Pellet 11 Hop Stand at 150 °F 30 min 41.1%
7.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Phantasm Powder Other Whirlpool 0 min.
 
Yeast
Omega Yeast Labs - Helio Gazer - OYL-405
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Knoxville (KUB) 2018 Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added to sparge:
1.75 tsp gypsum
0.5 tsp CaCl
0.25 epsom
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 164 °F 152 °F 60 min
4 gal Recirculate with pump Vorlauf 154 °F 154 °F 30 min
3 gal Sparge -- 154 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains 5.41 21.7  
Grain absorption losses -1.53 -6.1  
Hops absorption losses (mash) -0.16 -0.6  
Remaining sparge water volume 2.46 9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 5.11 20.4  
Boil off losses    
Post boil Volume 5.11 20.4  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5 20  
Total: 7.05 28.2
Equipment Profile Used: System Default
 
Notes

Pressure fermented at ~5psi.

The Willamette and Cascade hops were harvested from brother's homestead crop in Vermont, and kept frozen for ~2 years. So, in addition to being old and probably diminished in potency, there's a lot of uncertainty regarding their properties relative to commercially produced versions.

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  • Last Updated: 2022-12-19 20:53 UTC