Wye Hill Luminous Beings - Beer Recipe - Brewer's Friend

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Wye Hill Luminous Beings

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.096 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday May 29th 2023
1.052
1.015
4.8%
32.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.40 lb American - Pilsner8.4 lb Pilsner 37 1.8 81.6%
1.90 lb Proximity - Malted Oats1.9 lb Malted Oats 29.9 2.5 18.4%
10.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Taiheke0.5 oz Taiheke Hops Pellet 7 Mash 65 min 1.6 5.7%
0.30 oz CTZ0.3 oz CTZ Hops Pellet 15.5 Boil 60 min 10.67 3.4%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 185 °F 60 min 12.77 17%
1.50 oz Motueka1.5 oz Motueka Hops Pellet 7 Whirlpool at 185 °F 60 min 7.15 17%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 5.7%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Dry Hop 0 days 5.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 22.7%
2 oz Motueka2 oz Motueka Hops Pellet 7 Dry Hop 0 days 22.7%
8.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.70 tsp Phosphoric acid Water Agt Boil 0 min.
 
Yeast
Omega Yeast Labs - Cosmic Punch - OYL-402
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
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
-- 156 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.86 15.5  
Mash volume with grains 4.67 18.7  
Grain absorption losses -1.29 -5.2  
Hops absorption losses (mash) -0.02 -0.1  
Remaining sparge water volume (equipment estimates 4.82 g | 19.3 qt) 0.69 2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 4.56 18.2
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 156°F (69°C) for 45 minutes.

Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort to 180°F (82°C) if possible. Add hops and continue whirlpooling for 30 minutes, then allow another 30 minutes to steep.

Chill to about 64°F (18°C), aerate the wort, and pitch the yeast. Ferment at 64°F (18°C), allowing the beer to free rise as high as 68°F (20°C). When fermentation is complete and the gravity has stabilized, add first dry hops and allow the temperature to rise as high as 72°F (22°C) for a diacetyl rest.

Once the beer passes a forced diacetyl test, after about 48 hours, cool to 55–60°F (13–16°C) and add the second dry hops. After 48 more hours, crash, package, and carbonate to about 2.4 volumes of CO2.

BREWER’S NOTES
For your brewing water, target a 2:3 sulfate-chloride ratio. Add phosphoric acid to the drop post-boil pH to about 4.8 before adding the whirlpool hops.

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  • Last Updated: 2023-05-29 20:43 UTC