We're Not Here To Fuck (Skinny) Sheep - Beer Recipe - Brewer's Friend

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We're Not Here To Fuck (Skinny) Sheep

192 calories 12.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 67% (brew house)
Source: NZ hop version of Dream Crusher
Rating:
5.00 (1 Review)

Calories: 192 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Wednesday September 20th 2023
1.064
1.005
7.7%
19.9
4.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg Gladfield - Pilsner Malt5.2 kg Pilsner Malt 37.7 1.93 74.3%
0.80 kg Gladfield - Chit Wheat Malt0.8 kg Chit Wheat Malt 36 1.7 11.4%
0.50 kg Blue Lake Milling - Rolled Oats0.5 kg Rolled Oats 33 2.2 7.1%
0.50 kg Blue Lake Milling - Rolled Wheat0.5 kg Rolled Wheat 34 2 7.1%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Motueka10 g Motueka Hops Pellet 7 Boil 45 min 7.2 3%
10 g Motueka10 g Motueka Hops Pellet 7 Boil 15 min 3.89 3%
30 g Motueka30 g Motueka Hops Pellet 7 Whirlpool at 80 °C 20 min 2.8 9.1%
30 g Riwaka30 g Riwaka Hops Pellet 5.5 Whirlpool at 80 °C 20 min 2.2 9.1%
30 g Superdelic30 g Superdelic Hops Pellet 9.6 Whirlpool at 80 °C 20 min 3.84 9.1%
50 g Superdelic50 g Superdelic Hops Pellet 9.6 Dry Hop (High Krausen) at 21 °C 2 days 15.2%
50 g Motueka50 g Motueka Hops Pellet 7 Dry Hop at 10 °C 3 days 15.2%
50 g Riwaka50 g Riwaka Hops Pellet 5.5 Dry Hop at 10 °C 3 days 15.2%
70 g Superdelic70 g Superdelic Hops Pellet 9.6 Dry Hop at 10 °C 3 days 21.2%
330 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Potassium Metabisulfite Water Agt Mash 65 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
7 g Fermaid AT Water Agt Boil 10 min.
3 g Glucoamylase Other Primary 14 days
4 g Fermoplus Fruity Water Agt Primary 14 days
 
Yeast
Bluestone Yeast Co. - BSY-A011 New England
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.66 bar       Temp: 2 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
NEIPA - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 10 5 200 110 40
CaCl - 10g
Epsom - 2g
Gypsum - 3g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Infusion 70 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.2 L) 36.4
Mash volume with grains (equipment estimates 39.8 L) 41
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 28.5
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.5
Volume into fermentor 22.5
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Batch #4 - 27/10/24 (Eff.: 67%, Att.: %, ABV: %)
Low Carb version of "Where Not Here To Fuck Sheep"

  • Mash vol.: 31 L, Pre-boil vol.: L, Batch vol.: 22.5 L
    Dropped vol to 31L from 31.5L
    OG: 1064 (Refract.) 10 (Tilt)
    Yeast: Bluestone New England, pitched one pack at 25 C along with 1 sachet (3g) of Mangrove Jacks Dry Enzyme - Glucoamylase for a "Low Carb beer".
    Added 4g of Fermoplus Fruity at yeast pitch to increase 'fruitiness'.
    https://www.aeb-group.com/au/fermoplus-fruity-6512
    2/11/24 - Added 50g Superdelic at 21C
    8/11/24 - FG: 1006 (Tilt) Second dry hop, cold crashed to 10 C with CO2 rig.
    9/11/24 - Cold crashed to 1 C.
    10/11/24 - Kegged and carbed

    Batch #3 - 11/2/24 (Eff.: 67%, Att.: %, ABV: %)
    Low Carb version of "Where Not Here To Fuck Sheep"
  • Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: L
    OG: 1061 (Refract.) 1070 (Tilt)
    Yeast: Bluestone New England, pitched one pack at 25 C along with 1 sachet (3g) of Mangrove Jacks Dry Enzyme - Glucoamylase for a "Low Carb beer".
    Dropped pilsner malt from 6.2kg to 5.2kg.
    Swapped Superdelic hops for Mosaic due to availability
    Tried a new hop expression enzyme, "ABV Aromazyme" – β-Glucosidase Biotransformation Enzyme.
    https://www.lallemandbrewing.com/en/australia-new-zealand/products/abv-aromazyme/
    16/02/24: Dry hopped with 50ish grams of Superdelic (found a bag in the freezer) and 1g of the ABV Aromazyme.
    22/2/24 - SG: 1015
    24/2/24 - SG: 1012, slow finish to the ferment, upped temp to 23 C slowly over last week.
    25/2/24 - SG: 1009
    27/2/24 - SG: 1006
    29/2/24 - SG: 1003, cold crashed to 10 C, dry hopped (only had Motueka 50g, Riwaka 35g .

    Batch #2 - 5/11/23 (Eff.: 66%, Att.: 97%, ABV: 9.2%)
    Low Carb version of "Where Not Here To Fuck Sheep"
  • Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 23 L
    OG: 1071 (Refract.) 10 (Tilt)
    Yeast: Switched to Bluestone New England, pitched one pack at 25 C along with 1 sachet (3g) of Mangrove Jacks Dry Enzyme - Glucoamylase for a "Low Carb beer".
    Rolled wheat 0.5kg in for Voyager Raw Wheat 0.5kg due to non-availability.
    Bubbled over a bit, went pretty hard at the start
    10/11/23 - First dry hop, 50g Superdelic.
    13/11/23 - SG: 1019
    16/11/23 - FG: 1001, cold crashed to 10 C and dry hopped.
    19/11/23 - Kegged and carbed with CO2 rig.
    Oh my God this is a great but extremely dangerous beer, no hint of how strong it is, super juicy and hazy. Dial it back next time a wee bit....maybe.


    Batch #1 - 25/9/23 (Eff.: 66%, Att.: 78%, ABV: 7.3%)
  • Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 23 L
    OG: 1070 (Refract.) 1070 (Tilt)
    Yeast: WLP067 Coastal Haze (x1) pitched at 22 C.
    29/9/23 - SG: 1022, dry hopped with 50g of Superdelic at high krausen for biotrans.
    5/10/23 - FG: 1013, cold crashed to 10 C, second dry hop.
    8/10/23 - Cold crashed to 1 C.
    9/10/23 - Kegged and carbed, rested at 30 psi.
    13/10/23 - Fresh out of the keg it could be best l ooking haziest hazy I've made, maybe the biotrans hop? Freaking delicious, golden dense opaque haze, decent mouth feel with a thin creamy head,
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  • Last Updated: 2024-11-10 01:42 UTC