COld Standby - Beer Recipe - Brewer's Friend

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COld Standby

205 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.05 gallons
Post Boil Size: 5.78 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday June 2nd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 66%
2.50 lb Flaked Corn2.5 lb Flaked Corn 40 0.5 20.6%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 8.2%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1%
8 oz Rice Hulls8 oz Rice Hulls 0 0 4.1%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Centennial0.6 oz Centennial Hops Pellet 10 First Wort 0 min 23.58 7%
2 oz Yakima Valley Hops - LUPOMAX Citra2 oz LUPOMAX Citra Hops Lupulin Pellet 18.5 Whirlpool at 180 °F 20 min 18.48 23.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 20 min 12.48 23.3%
2 oz Yakima Valley Hops - LUPOMAX Citra2 oz LUPOMAX Citra Hops Lupulin Pellet 18.5 Dry Hop 2 days 23.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 2 days 23.3%
8.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each KICK - Carrageenan / 10 Each $ 0.23 / each
$ 0.23 		Fining Boil 20 min.
0.50 tsp Wyeast - Beer Nutrient / 163.5 Tsp $ 0.02 / tsp
$ 0.01 		Other Boil 10 min.
$ 0.24
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
3.48 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 149 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.48 13.9  
Mash volume with grains 4.37 17.5  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 5.01 g | 20 qt) 5.14 20.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 7.05 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.4 g | 21.6 qt) 5.78 23.1  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5.25 21  
Total: 8.61 34.5
Equipment Profile Used: System Default
 
Notes

Chill wort to 70 before pitching yeast.
Ferment at 65.
Add dry hops when gravity reaches 1.014.
Post fermentation, chill to 34.

Source recommends adding 1 T Gypsum and 1 tsp Calcium Chloride to mash at 45 minutes.

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  • Last Updated: 2024-01-10 04:58 UTC