LFG- Nugget Lemon (3) - Beer Recipe - Brewer's Friend

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LFG- Nugget Lemon (3)

216 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.53 gallons
Post Boil Size: 6.03 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Otrum
Calories: 216 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday January 16th 2023
1.066
1.010
7.3%
126.5
5.0
5.7
2.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Pale Ale Malt 2-Row7 lb Pale Ale Malt 2-Row 36.8 3.5 58.3%
1 lb Cane Sugar1 lb Cane Sugar $ 0.50 / lb
$ 0.50 		46 0 8.3%
4 lb Briess - Brewers Malt 2-Row4 lb Brewers Malt 2-Row 37 1.8 33.3%
12 lbs / $ 0.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Liberty2 oz Liberty Hops $ 1.00 / oz
$ 2.00 		Leaf/Whole 4.8 Boil 60 min 29.42 25%
2 oz Nugget2 oz Nugget Hops Leaf/Whole 14 Boil 30 min 65.94 25%
2 oz Nugget2 oz Nugget Hops Leaf/Whole 14 Boil 10 min 31.11 25%
2 oz Nugget2 oz Nugget Hops Leaf/Whole 14 Boil 0 min 25%
8 oz / $ 2.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
4.50 oz Fresh Lemon Balm Herb Whirlpool --
0.50 tbsp Yeast Nutrient Other Mash --
2 g Chalk Water Agt Other --
2 g Gypsum Water Agt Other --
2 g Epsom Salt Water Agt Mash --
2 g Calcium Chloride (anhydrous) Water Agt Other 1 hr.
1 g Canning Salt Water Agt Other --
2 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
CellarScience - Voss
Amount:
0.60 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 420 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.8       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
boiled tap
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.78 gal Mash1 Strike 165 °F 150 °F 30 min
Mash2 (adjust) Temperature 153 °F 155 °F 30 min
mash-out Temperature 155 °F 168 °F 5 min
5 gal sparge Sparge 168 °F 179 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 4.96 19.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 7.53 30.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.03 24.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.03 g | 24.1 qt) 5.5 22  
Total: 9.08 36.3
Equipment Profile Used: System Default
 
Notes

liquid f'n gold
substitute dried lemon peel if fresh lemon balm not available

Last Updated and Sharing
 
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  • Last Updated: 2024-05-09 12:12 UTC
  • Snapshot Created: 2023-01-16 16:59 UTC
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