Lights Out Collab - Beer Recipe - Brewer's Friend

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Lights Out Collab

143 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 73.5 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Benjamin Meyer
Calories: 143 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Monday July 24th 2023
1.047
1.010
4.9%
22.3
3.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.50 kg German - Pale Ale17.5 kg Pale Ale 39 2.3 83.3%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 9.5%
1 kg German - Carapils1 kg Carapils 35 1.3 4.8%
0.50 kg Maltodextrin0.5 kg Maltodextrin 39 0 2.4%
21 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Chinook100 g Chinook Hops Pellet 13 Boil at 100 °C 30 min 22.26 11.1%
400 g Yakima Valley Hops - NZ Waimea400 g NZ Waimea Hops Pellet 13.9 Dry Hop at 10 °C 3 days 44.4%
400 g Wai-iti400 g Wai-iti Hops Pellet 3 Dry Hop at 10 °C 3 days 44.4%
900 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
45 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
5 g Epsom Salt Water Agt Boil 1 hr.
9 g Lactic acid Water Agt Mash 1 hr.
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
5.45 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 409 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Burgdorf, Bern, Switzerland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
160 0 0 170 80 0

https://www.youtube.com/watch?v=4lxKaf_MeSQ

Target SG: 1.070
Mash Temp: 152-154
Yeast: London Ale III

2-Row - 85%
Oats - 10%
Carafoam - 5%

60 - Magnum - 20 IBU
20 - Citra + Simcoe + Amarillo - 5 IBU each
0 - Same as 20 minute addition

Dry hop between 7 - 15 grams per liter with equal parts of the above to your taste preference.

Ferment at 20 C with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 15 C, dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 0.67-1 bar. Cold crash to drop hop debris and package with closed pressure transfer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
65 L Strike 75 °C 67 °C 60 min
65 L Sparge -- -- --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 103.35 L. Suggest reducing initial water volume to 45.4 L and adding 57.95 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.78 L. Suggest reducing strike water volume to 31.87 L and adding 19.38 L sparge/top-off. 51.3
Strike water volume at mash thickness of 2.5 L/kg 51.3
Mash volume with grains 64.8
Grain absorption losses -20.5
Remaining sparge water volume (equipment estimates 73.2 L) 43.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 103.4 L) 73.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 100
Going into fermentor 100
Total: 94.6  
Equipment Profile Used: System Default
"Lights Out Collab" Specialty IPA: New England IPA beer recipe by Benjamin Meyer. All Grain, ABV 4.86%, IBU 22.26, SRM 3.75, Fermentables: (Pale Ale, Flaked Oats, Carapils, Maltodextrin) Hops: (Chinook, NZ Waimea, Wai-iti) Other: (Calcium Chloride (dihydrate), Epsom Salt, Lactic acid)
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  • Last Updated: 2023-07-26 12:34 UTC