Spruce Goose - Beer Recipe - Brewer's Friend

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Spruce Goose

207 calories 18.7 g 12 oz
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Beer Stats
Method: Extract
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.25 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Tuesday March 28th 2023
1.063
1.012
6.7%
46.1
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 oz Dry Malt Extract - Extra Light20 oz Dry Malt Extract - Extra Light 42 2.5 76.9%
20 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
6 oz German - Pilsner6 oz Pilsner 38 1.6 23.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.13 oz Chinook0.125 oz Chinook Hops Leaf/Whole 13 Boil 60 min 27.94 33.3%
0.13 oz Chinook0.125 oz Chinook Hops Leaf/Whole 13 Aroma 20 min 16.92 33.3%
0.13 oz Crystal0.125 oz Crystal Hops Pellet 4.3 Aroma 3 min 1.26 33.3%
0.37 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 20 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1 oz       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.46 g | 9.9 qt) 1.2 4.8  
Mash volume with grains (equipment estimates 2.46 g | 9.9 qt) 1.23 4.9  
Grain absorption losses (steeping) -0.05 -0.2  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 2.51 g | 10.1 qt) 1.25 5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil volume 1 4  
Going into fermentor 1 4  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.2 4.8
Equipment Profile Used: System Default
 
Notes

My first DoY recipe…

Boiled the cracked grains in a steeping bag until boiling temperature…and held there for a minute or two longer…

Removed the steeping grains. Added the malt, brought back up to boiling. Added hops at the specified intervals. Taste of the wort was fine after the 60 minute boil and hops removed, but contained a noticeable amount (i.e. a metric ****ton) of Curdle-Looking-Things (CLTs) suspended in the wort.

Poured the wort into a one gallon jug using a funnel with a steeping bag laid over as a filter, ~15 minutes after heat was turned off. During this process the CLTs cleverly evaded filtration and regrouped within said jug, because of course they did. Placed an air lock over top of the jug and let it sit overnight to cool with an air locked bung on top. The CLTs slowly settled to the bottom of the jug, like a giant snowglobe gently burying any notion that I know what I’m doing.

Removed the airlock/bung and pitched the yeast the next day. Room temperature was in the lower 60s / upper 50s, so the wort was that temperature, maybe. Shook the jug to aerate the wort and crush any rebel yeast clinging to the neck of the jug, then re-placed the bung & airlock.

Moved to a room where I generally keep the temperature consistently within the range of human habitability. Replaced the airlock with a tube and and a(nother) one gallon jug partially filled with tap water for any blowoff in the early fermentation, and let it sit.

Switched it out for an airlock once the yeast had moved past the buckwild phase. Transferred to another jug for vanity’s sake, then bottled.

Beer tasted great.

The beer was good. Will brew again.

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  • Last Updated: 2023-06-16 18:35 UTC