We Thought We Planted Potatoes - Beer Recipe - Brewer's Friend

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We Thought We Planted Potatoes

221 calories 20.8 g 16 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.63 gallons
Post Boil Size: 6.85 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Anthony Santucci
Calories: 221 calories (Per 16oz)
Carbs: 20.8 g (Per 16oz)
Created: Sunday January 8th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Rahr - Standard 2-Row11 lb Standard 2-Row 36.8 1.8 70.4%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 8%
18 oz Simpsons - Golden Naked Oats18 oz Golden Naked Oats 27 7 7.2%
0.75 lb Weyermann - Carafoam0.75 lb Carafoam 34.5 2.2 4.8%
0.75 lb Rahr - White Wheat0.75 lb White Wheat 39.1 3.2 4.8%
0.75 lb Flaked Wheat0.75 lb Flaked Wheat 34 2 4.8%
15.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Bravo1 oz Bravo Hops Pellet 14.9 Mash at 155 °F 70 min 8.6 7.7%
0.40 oz Yakima Valley Hops - Citra0.4 oz Citra Hops Pellet 13.1 Boil 15 min 7.53 3.1%
0.40 oz Yakima Valley Hops - NZ Nelson Sauvin0.4 oz NZ Nelson Sauvin Hops Pellet 12 Boil 15 min 6.89 3.1%
20 ml Incognito - Citra20 ml Citra Hops Pellet 50 Hop Stand at 170 °F 10 min 13.21 5.4%
2 oz Nectaron2 oz Nectaron Hops Pellet 12.5 Hop Stand at 170 °F 10 min 9.36 15.4%
0.50 oz Yakima Valley Hops - Bravo0.5 oz Bravo Hops Pellet 14.9 Dry Hop (High Krausen) at 67 °F Day 1 3.8%
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 13.1 Dry Hop (High Krausen) at 67 °F Day 3 7.7%
2 oz Nectaron2 oz Nectaron Hops Pellet 19.5 Dry Hop at 58 °F Day 10 15.4%
1.50 oz Yakima Valley Hops - NZ Nelson Sauvin1.5 oz NZ Nelson Sauvin Hops Pellet 12 Dry Hop at 58 °F Day 10 11.5%
2 oz Nectaron2 oz Nectaron Hops Pellet 13.8 Dry Hop at 58 °F Day 13 15.4%
1.50 oz Yakima Valley Hops - NZ Nelson Sauvin1.5 oz NZ Nelson Sauvin Hops Pellet 12 Dry Hop at 58 °F Day 13 11.5%
13.01 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g Epsom Salt Water Agt Mash 1 hr.
4 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
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98.2 5.9 50.8 157.1 89.5 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.95 gal Strike 172 °F 155 °F 60 min
3.88 gal Fly Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 47.5 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.88 19.5  
Mash volume with grains 6.1 24.4  
Grain absorption losses -1.95 -7.8  
Hops absorption losses (mash) -0.04 -0.2  
Remaining sparge water volume (equipment estimates 4.49 g | 18 qt) 4.99 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 7.63 30.5  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 6.1 g | 24.4 qt) 6.85 27.4  
Hops absorption losses (whirlpool, hop stand) -0.1 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.75 g | 27 qt) 6 24  
Total: 9.87 39.5
Equipment Profile Used: System Default
 
Notes

Whirlpool 20 minutes allow temperature to drop 170F-150F.
Ferment under 12 PSI.
When terminal gravity is reached, soft crash to 58 for 48 hrs, dump, split dry hop, 1/2 for 3 days, dump, 1/2 for 3 days, dump.
Cold crash & carbonate.
Package.

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  • Last Updated: 2023-03-16 23:59 UTC