Fruit Salad - Beer Recipe - Brewer's Friend

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Fruit Salad

214 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Monday March 11th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Naked Pale Millet5 lb Naked Pale Millet $ 0.00 / lb
$ 0.00 		35 1 33.3%
5 lb US - Pilsner Rice Malt5 lb Pilsner Rice Malt 28 1 33.3%
3 lb Grouse Malt House - Pale Oat Malt3 lb Pale Oat Malt $ 0.00 / lb
$ 0.00 		25 2.25 20%
2 lb Bob's Red MIll - GF Flaked Oats2 lb GF Flaked Oats 33 2.2 13.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 30 min 18.95 3.4%
2 oz Lupomax - Idaho 72 oz Lupomax - Idaho 7 Hops Pellet 19 Whirlpool at 160 °F 30 min 13.8%
2 oz Yakima Valley Hops - LUPOMAX Ekuanot2 oz LUPOMAX Ekuanot Hops Pellet 19 Whirlpool at 160 °F 30 min 13.8%
2 oz Motueka2 oz Motueka Hops Pellet 7 Dry Hop at 56 °F 2 days 13.8%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop at 56 °F 2 days 13.8%
6 oz Rakau6 oz Rakau Hops Pellet 10.5 Dry Hop at 56 °F 2 days 41.4%
14.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash 1 hr.
11 ml Ceramix Flex Other Mash 1 hr.
15 ml Ondea Pro Other Mash 1 hr.
1 g Brewtan B Other Mash 1 min.
4.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 min.
2.40 g Epsom Salt Water Agt Mash 1 min.
3.80 g Gypsum Water Agt Mash 1 min.
0.40 g Epsom Salt Water Agt Sparge 0 min.
0.60 g Gypsum Water Agt Sparge 0 min.
1 ml Lactic acid Water Agt Boil 30 min.
0.70 g Calcium Chloride (anhydrous) Water Agt Boil 5 min.
4.40 g Canning Salt Water Agt Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
3.75 g Yeastex 61 Other Boil 5 min.
3 g Ascorbic Acid Water Agt Primary 2 days
11 each Fermcap Other Primary 1 min.
1 each Pure O2 Other Primary 1 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
11 Grams
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 75 225 130 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal Protein Rest Temperature -- 115 °F 15 min
Saccharification Temperature -- 145 °F 60 min
Gelatinization Temperature -- 180 °F 60 min
1 gal Sparge Temperature -- 170 °F 1 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.56 26.3  
Mash volume with grains 7.76 31.1  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 1.98 g | 7.9 qt) 2.16 8.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.42 g | 25.7 qt) 6.6 26.4  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6.4 25.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
Notes

Pitch at 66-68*, let free rise to 72-74 and hold there for 3-4 days
Then let it naturally fall between 70-72 and hold it 2 days or more to clean up.
Crash to 40° for 48 hours
Dry Hop at 56° for 36-48 hours
Crash to 34° for 48 hours and transfer

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  • Last Updated: 2024-04-13 18:28 UTC