Golden Compass - Beer Recipe - Brewer's Friend

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Golden Compass

244 calories 27.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 67% (brew house)
Rating:
5.00 (1 Review)

Calories: 244 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Sunday January 1st 2023
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1.073
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6.7%
55.2
7.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Brewers Malt 2-Row6 lb Brewers Malt 2-Row 37 1.8 36.4%
6 lb Sugar Creek Malt - Oats6 lb Oats 28.8 3.5 36.4%
2 lb Briess - Wheat Malt, White2 lb Wheat Malt, White 39.1 2.5 12.1%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 6.1%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 6.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - CTZ0.25 oz CTZ Hops Pellet 12.3 Boil 60 min 10.06 1.6%
2 oz Yakima Valley Hops - Ekuanot2 oz Ekuanot Hops Pellet 15 Whirlpool at 180 °F 30 min 16.63 13.1%
2.30 oz Yakima Valley Hops - El Dorado2.3 oz El Dorado Hops Pellet 12.9 Whirlpool at 170 °F 20 min 12.89 15.1%
3 oz Yakima Valley Hops - Citra3 oz Citra Hops Pellet 12 Whirlpool at 170 °F 20 min 15.64 19.7%
1 oz Yakima Valley Hops - Ekuanot1 oz Ekuanot Hops Pellet 15 Dry Hop 1 days 6.6%
2.70 oz Yakima Valley Hops - Southern Passion2.7 oz Southern Passion Hops Pellet 7.2 Dry Hop 1 days 17.7%
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 12 Dry Hop 0 days 6.6%
3 oz Yakima Valley Hops - NZ Nelson Sauvin3 oz NZ Nelson Sauvin Hops Pellet 10.6 Dry Hop 1 days 19.7%
15.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - British Ale VI OYL-013
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
NEIPA - Softer
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 0 0 250 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 172 °F 158 °F 60 min
3 gal Batch Sparge -- -- --
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.22 28.9  
Mash volume with grains 8.54 34.2  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 1.88 g | 7.5 qt) 1.09 4.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.78 g | 27.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.27 g | 21.1 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.27 -1.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.23 g | 20.9 qt) 5 20  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Standard 60 min infusion in my Mash and Boil. Treated water prior to Mash but pH ended up a little high - 5.8. Had efficiency issues last batch so I vorlauf/recirc for about 30 mins then sparged to target pre-boil. Uneventful through the boil, hit numbers and started 30 min whirlpool. Had an issue when my Riptide seized up and shit went way downhill. Tried to see what was going on and took apart the head with the BK valve open and dumped about 2 gallons in the bin I was doing it over. I had to dump that beer and pour the rest from the BK valve fermenter with all the trub. Under pitched the yeast and it fed it pure O2. Fermented quickly to 1.022 then dropped temp to 55F, dryhopped. After 12 hours it was amazing. I dumped trub after 24 hours and cold crashed for 3 days before kegging. I put 1 tsp of lactic acid in the flushed keg to drop pH from 5 to 4.5 range. Didn't seem to drop it much but taste was notably brighter. Aroma isn't in your face but flavor is good considering the pump failure and BK fuck up..

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  • Last Updated: 2023-02-13 02:28 UTC