It’s Still Pink - Beer Recipe - Brewer's Friend

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It’s Still Pink

210 calories 18.9 g 16 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 15.2 gallons
Post Boil Size: 14.35 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: S.E.A. Breeze Brewing
Calories: 210 calories (Per 16oz)
Carbs: 18.9 g (Per 16oz)
Created: Monday May 20th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb Weyermann - Pilsner25 lb Pilsner 36 1.5 74.1%
3.50 lb Flaked Wheat3.5 lb Flaked Wheat 34 2 10.4%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 5.2%
1.75 lb United Kingdom - Oat Malt1.75 lb Oat Malt 28 2 5.2%
1.75 lb Weyermann - Carafoam1.75 lb Carafoam 34.5 2.2 5.2%
33.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Valley Hops - LUPOMAX Columbus0.75 oz LUPOMAX Columbus Hops Lupulin Pellet 20.2 First Wort 45 min 20.39 2.2%
1.20 oz Yakima Valley Hops - LUPOMAX Columbus1.2 oz LUPOMAX Columbus Hops Lupulin Pellet 20.2 Boil 20 min 19.56 3.5%
2 oz HBC 5862 oz HBC 586 Hops Pellet 10 Whirlpool at 180 °F 30 min 4.26 5.9%
6 oz Yakima Valley Hops - Idaho 76 oz Idaho 7 Hops Pellet 12.5 Whirlpool at 180 °F 30 min 15.99 17.7%
4 oz Yakima Valley Hops - LUPOMAX Azacca4 oz LUPOMAX Azacca Hops Lupulin Pellet 16 Whirlpool at 180 °F 30 min 13.64 11.8%
8 oz Mckenzie8 oz Mckenzie Hops Pellet 8 Dry Hop at 50 °F Day 6 23.6%
8 oz HBC 5868 oz HBC 586 Hops Pellet 8 Dry Hop at 50 °F Day 6 23.6%
4 oz Yakima Valley Hops - LUPOMAX Azacca4 oz LUPOMAX Azacca Hops Lupulin Pellet 16 Dry Hop at 50 °F Day 6 11.8%
33.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
19 g Calcium Chloride (dihydrate) Water Agt Mash --
6 g Gypsum Water Agt Mash --
25 ml Lactic acid Water Agt Mash --
5 g Sea salt Water Agt Mash --
4 g Epsom Water Agt Mash --
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 578 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.55 psi       Temp: 33 °F       CO2 Level: 2.9 Volumes
 
Target Water Profile
Fairhaven, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101.3 9.6 67.9 184.1 84.6 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.05 gal Strike 163 °F 152 °F 60 min
6.57 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.65 gal (58.59 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.65 gal (10.59 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.25 gal (52.99 qt). Suggest reducing strike water volume to 9.3 gal (37.2 qt) and adding 1.25 gal (4.99 qt) sparge/top-off. 10.55 42.2  
Strike water volume at mash thickness of 1.25 qt/lb 10.55 42.2  
Mash volume with grains 13.25 53  
Grain absorption losses -4.22 -16.9  
Remaining sparge water volume (equipment estimates 8.57 g | 34.3 qt) 9.12 36.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.65 g | 58.6 qt) 15.2 60.8  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 13.45 g | 53.8 qt) 14.35 57.4  
Hops absorption losses (whirlpool, hop stand) -0.45 -1.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13.9 g | 55.6 qt) 13 52  
Total: 19.67 78.7
Equipment Profile Used: System Default
"It’s Still Pink" Specialty IPA: New England IPA beer recipe by S.E.A. Breeze Brewing. All Grain, ABV 7.08%, IBU 73.85, SRM 4.05, Fermentables: (Pilsner, Flaked Wheat, Flaked Oats, Oat Malt, Carafoam) Hops: (LUPOMAX Columbus, HBC 586, Idaho 7, LUPOMAX Azacca, Mckenzie) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid, Sea salt, Epsom)
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  • Last Updated: 2024-06-13 14:59 UTC