Tony's Tea (w/El Dorado) - Beer Recipe - Brewer's Friend

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Tony's Tea (w/El Dorado)

216 calories 28 g 12 oz
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Beer Stats
Method: Extract
Style: Experimental Beer
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Hop Utilization: 85%
Calories: 216 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Saturday November 11th 2023
1.064
1.024
5.2%
0.0
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Dextrose6 lb Dextrose 42 1 75%
2 lb Gladfield - Maltodextrin2 lb Maltodextrin 34.5 3 25%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop at 82 °F 3 days 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Walkers Tea Concentrate Flavor Bottling 0 min.
5 g Phosphoric acid Water Agt Mash 10 min.
120 g Lemon Powder Flavor Bottling 0 min.
28 g Propper Seltzer Nutrient Other Mash 0 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
82 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Fort Collins 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 13 61
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Add sugars/nutrient/mix Temperature 160 °F 160 °F --
pasteurization Temperature 160 °F 160 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 4.36 17.4  
Volume increase from sugar/extract (early additions) 0.64 2.6  
Pre boil volume 5 20  
Boil off losses    
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 4.36 17.4
Equipment Profile Used: System Default
 
Notes

pH to ferm target: 5.4pH. Pitch yeast @ 90F. Dry hop halfway though ferm, (~10P, 1.044) Cold crash after ~6.2P (1.024) target reached. Allow 1-2 weeks for floc/clarity. Rack into keg w/10 oz of walkers tea concentrate and ~120g lemon powder(to taste). Target final pH sub 4. Add citric acid to keg if needed. NO CARB!

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  • Last Updated: 2023-11-11 20:39 UTC