beach bound - Beer Recipe - Brewer's Friend

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beach bound

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.53 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday February 8th 2023
1.051
1.012
5.0%
26.6
5.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.55 lb American - Pilsner6.55 lb Pilsner 37 1.8 74.7%
0.36 lb Honey Malt0.36 lb Honey Malt 37 25 4.1%
0.36 lb Aromatic Malt0.36 lb Aromatic Malt 35 20 4.1%
0.73 lb Pineapple0.73 lb Pineapple - (late fermenter addition) 5.85 0 8.3%
0.73 lb Passionfruit0.73 lb Passionfruit - (late fermenter addition) 5 0 8.3%
0.04 lb German - Acidulated Malt0.04 lb Acidulated Malt 27 3.4 0.5%
8.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.36 oz Galaxy0.36 oz Galaxy Hops Pellet 14.25 Boil 30 min 21.14 50%
0.36 oz El Dorado0.36 oz El Dorado Hops Leaf/Whole 15.7 Boil 5 min 5.49 50%
0.72 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - HP Lager Yeast WLP925
Amount:
0.73 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
62 - 68 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Temperature 72 °F 156 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.2 12.8  
Mash volume with grains 3.78 15.1  
Grain absorption losses -0.91 -3.7  
Remaining sparge water volume 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 5.53 22.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.69 26.8
Equipment Profile Used: System Default
 
Notes

fermzilla fermenter w/blow-tie spunding valve at 15psi. (could also use corny keg)

pineapple is to be cored, cubed, frozen (to break cell walls), thawed then pasteurized in plastic bag at 170.

passion fruit is to be split and pulp scooped out, then pasteurized.

fruit to be added 3 days into fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2023-09-03 01:19 UTC