Stratatastic - Beer Recipe - Brewer's Friend

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Stratatastic

256 calories 21.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 256 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Tuesday December 27th 2022
1.078
1.013
8.5%
40.0
6.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb OiO - Pale 2-Row10 lb Pale 2-Row 37 1.8 65.8%
1.50 lb German - Wheat Malt1.5 lb Wheat Malt 37 2 9.9%
1 lb Quaker - Rolled Oats1 lb Rolled Oats 4 1 6.6%
1 lb German - Vienna1 lb Vienna 37 4 6.6%
10 oz Turbinado10 oz Turbinado - (late boil kettle addition) 44 10 4.1%
8 oz American - Carapils (Dextrine Malt)8 oz American - Carapils (Dextrine Malt) 33 1.8 3.3%
6 oz Honey Malt6 oz Honey Malt 37 25 2.5%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.2%
15.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Boil 10 min 13.8 10%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 20 min 8.24 10%
2 oz Yakima Valley Hops - Strata 2 oz Strata Hops Pellet 12 Whirlpool 20 min 17.98 20%
4 oz Yakima Valley Hops - Strata 4 oz Strata Hops Pellet 12 Dry Hop Day 5 40%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop Day 5 20%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 oz Phantasm Powder Flavor Whirlpool 15 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 447 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
7 gal - Reverse Osmosis water
9g - calcium chloride
4g - gypsum
2g - Epson Salt
ph 5.4
Dry hopped on 5th day at end of fermentation.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Batch Sparge 150 °F 150 °F 60 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.78 27.1  
Mash volume with grains 7.87 31.5  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 1.65 g | 6.6 qt) 1.05 4.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.11 20.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5 20  
Total: 7.83 31.3
Equipment Profile Used: System Default
 
Notes

Pre - Dry hop with 1/2 oz citra into fermenter

Dry hop on 5th day with 4 oz. Strata and 2 oz. Citra

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  • Last Updated: 2023-10-07 17:08 UTC