Pat's Pillowfort - Beer Recipe - Brewer's Friend

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Pat's Pillowfort

264 calories 23.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Sapwood Cellars
Calories: 264 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Sunday March 5th 2023
1.080
1.015
8.5%
54.5
5.1
5.3
5.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Canada Malting - CMC 2-ROW MALT5 lb CMC 2-ROW MALT $ 1.00 / lb
$ 5.00 		36 1.75 33.2%
5 lb Canada Malting - SUPERIOR PILSEN MALT5 lb SUPERIOR PILSEN MALT 37.2 1.5 33.2%
1.60 lb Proximity - Malted Oats1.6 lb Malted Oats 29.9 2.5 10.6%
1.60 lb Rahr - Red Wheat1.6 lb Red Wheat 39.1 3.2 10.6%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 5%
6 oz Rice Hulls6 oz Rice Hulls $ 2.00 / lb
$ 0.75 		0 0 2.5%
0.75 lb Cane Sugar0.75 lb Cane Sugar 46 0 5%
15.07 lbs / $ 5.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Azacca0.5 oz Azacca Hops Pellet 13.8 Mash at 152 °F 60 min 4.89 2.9%
1.50 oz Yakima Valley Hops - Idaho 71.5 oz Idaho 7 Hops Pellet 12.5 Hop Stand at 205 °F 30 min 16.23 8.7%
1 oz Yakima Valley Hops - Azacca1 oz Azacca Hops Pellet 13.8 Hop Stand at 205 °F 30 min 11.94 5.8%
1.50 oz Yakima Valley Hops - Mosaic1.5 oz Mosaic Hops Pellet 11.5 Whirlpool at 180 °F 10 min 9.76 8.7%
1.50 oz Yakima Valley Hops - Azacca1.5 oz Azacca Hops Pellet 13.8 Whirlpool at 180 °F 10 min 11.71 8.7%
5.60 oz Yakima Valley Hops - Azacca5.6 oz Azacca Hops Pellet 13.8 Dry Hop at 34 °F 3 days 32.6%
2.80 oz Yakima Valley Hops - Citra2.8 oz Citra Hops Pellet 13.1 Dry Hop 3 days 16.3%
2.80 oz Yakima Valley Hops - LUPOMAX Citra2.8 oz LUPOMAX Citra Hops Lupulin Pellet 18.5 Dry Hop 3 days 16.3%
17.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 412 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Saltair 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.02 gal Strike 162 °F 152 °F 60 min
Mash out Temperature 150 °F 168 °F --
0.75 gal Batch Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.68 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.68 qt/lb 6.02 24.1  
Mash volume with grains 7.14 28.6  
Grain absorption losses -1.79 -7.2  
Hops absorption losses (mash) -0.02 -0.1  
Remaining sparge water volume (equipment estimates 2.94 g | 11.8 qt) 1.49 6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.96 g | 27.8 qt) 5.5 22  
Boil off losses -2.25 -9  
Post boil Volume (equipment estimates 4.71 g | 18.8 qt) 4.75 19  
Hops absorption losses (whirlpool, hop stand) -0.21 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.54 g | 18.2 qt) 4.5 18  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Mill the grains, mix in the rice hulls and mash hops, and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding Brewers Crystals and Whirlfloc according to the schedule. After the boil, stir or recirculate for about 5 minutes to create a vortex and add the knockout/whirlpool hops (at about 205°F/96°C). Continue to spin, cooling if possible to 180°F (82°C), and add the remaining whirlpool hops. Chill to about 69°F (21°C), oxygenate the wort, and pitch a healthy yeast starter.

Ferment at 72°F (22°C) for a few days, or until the gravity has dropped to about 1.024, then raise the temperature to 75°F (24°C) for a few more days or until fermentation is complete and the gravity has stabilized. Soft crash over 2 days to 56°F (13°C), drop the trub (or rack to secondary), then continue crashing to 34°F (1°C) and drop trub again. Add dry hops. For 3 days, rouse the hops or burp with CO2 once per day to get the hops back into suspension. On the third day, drop trub again. Package and carbonate to about 2.45 volumes of CO2.

BREWER’S NOTES

Mash Hopping: Adding hops to the mash helps beer stability via the alpha and beta acids’ ability to break down metallic compounds that could promote the oxidation of beer (iron, copper, and manganese).

Brewers Crystals: These are a commercially available blend of glucose solids and corn syrup; they are a way to add strength while maintaining body and mouthfeel—similar to malt extract, but without malt flavor.

Bitterness: Don’t worry about it. The IBUs are here to help you dial in quantities, but given the beer’s body and emphasis on whirlpool hops, this beer will not taste like 90-plus IBUs.
Whirlpool: We do our whirlpool hops in two stages just to help the flow of our brew day. However, optionally, you can add all the whirlpool hops at 180°F (82°C), and this will also help to keep the bitterness down.

Cold Dry-Hopping: Because we dry hop at 34°F (1°C), it’s important to rouse the hops once or twice a day, getting them up into the beer where they can extract. The colder temperatures increase the speed at which they will drop to the bottom of your vessel.

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  • Last Updated: 2023-03-14 14:07 UTC