Cryoeyesout - Beer Recipe - Brewer's Friend

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Cryoeyesout

197 calories 17.5 g 16 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.53 gallons
Post Boil Size: 12.68 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Anthony Santucci
Calories: 197 calories (Per 16oz)
Carbs: 17.5 g (Per 16oz)
Created: Tuesday October 10th 2023
1.060
1.011
6.7%
45.2
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Pilsner11 lb Pilsner 36 1.5 43.1%
11 lb Rahr - Standard 2-Row11 lb Standard 2-Row 36.8 1.8 43.1%
2.75 lb Weyermann - Carafoam2.75 lb Carafoam 34.5 2.2 10.8%
0.75 lb American - Caramel / Crystal 10L0.75 lb Caramel / Crystal 10L 35 10 2.9%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Yakima Valley Hops - LUPOMAX Columbus0.6 oz LUPOMAX Columbus Hops Pellet 20 Boil 30 min 15.02 1.8%
1.50 oz Yakima Valley Hops - Cascade1.5 oz Cascade Hops Pellet 12 Boil 15 min 14.55 4.4%
8 oz Yakima Valley Hops - LUPOMAX Citra8 oz LUPOMAX Citra Hops Pellet 18.5 Whirlpool at 165 °F 30 min 10.08 23.7%
1.50 oz Yakima Valley Hops - LUPOMAX Columbus1.5 oz LUPOMAX Columbus Hops Pellet 20 Whirlpool at 165 °F 30 min 2.04 4.4%
4 oz Yakima Valley Hops - Simcoe4 oz Simcoe Hops Pellet 12.9 Whirlpool at 165 °F 30 min 3.51 11.8%
20 ml Spectrum - Citra20 ml Spectrum - Citra Hops Pellet 50 Dry Hop (High Krausen) at 67 °F Day 5 2.1%
8 oz Yakima Valley Hops - LUPOMAX Citra8 oz LUPOMAX Citra Hops Pellet 18.5 Dry Hop at 50 °F Day 7 0.01 23.7%
1.50 oz Yakima Valley Hops - LUPOMAX Columbus1.5 oz LUPOMAX Columbus Hops Pellet 20 Dry Hop at 50 °F Day 7 4.4%
8 oz Yakima Valley Hops - Simcoe8 oz Simcoe Hops Pellet 12.9 Dry Hop at 50 °F Day 7 0.01 23.7%
33.81 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
5 g Sea salt Water Agt Mash 1 hr.
22 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10 psi       Temp: 33 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115.6 10.2 57.2 191.9 92.1 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.19 gal Strike 166 °F 152 °F 60 min
5.66 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 39.7 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.71 gal (50.84 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.71 gal (2.84 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.97 31.9  
Mash volume with grains 10.01 40  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 8.18 g | 32.7 qt) 9 36  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.71 g | 50.8 qt) 13.53 54.1  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11.51 g | 46 qt) 12.68 50.7  
Hops absorption losses (whirlpool, hop stand) -0.51 -2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.17 g | 48.7 qt) 11 44  
Total: 16.97 67.9
Equipment Profile Used: System Default
"Cryoeyesout" Specialty IPA: New England IPA beer recipe by Anthony Santucci. All Grain, ABV 6.65%, IBU 45.23, SRM 4.21, Fermentables: (Pilsner, Standard 2-Row, Carafoam, Caramel / Crystal 10L) Hops: (LUPOMAX Columbus, Cascade, LUPOMAX Citra, Simcoe, Spectrum - Citra) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Sea salt, Lactic acid)
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  • Last Updated: 2024-02-10 20:40 UTC