Bare Bottle ElDorado Bravado - Beer Recipe - Brewer's Friend

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Bare Bottle ElDorado Bravado

218 calories 21.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.39 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Wednesday June 5th 2024
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OG: 1.070 FG: 1.015 ABV: 7.1% IBU: 0

1.066
1.015
6.7%
0.0
4.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb Great Western - Premium 2-Row11.25 lb Premium 2-Row $ 0.00 / lb
$ 0.00 		37 2 78.9%
1 lb Flaked Wheat1 lb Flaked Wheat $ 0.00 / lb
$ 0.00 		34 2 7%
1 lb Flaked Oats1 lb Flaked Oats $ 0.00 / lb
$ 0.00 		33 2.2 7%
1 lb Flaked Barley1 lb Flaked Barley $ 0.00 / lb
$ 0.00 		32 2.2 7%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - Idaho 72 oz Idaho 7 Hops $ 0.00 / oz
$ 0.00 		Pellet 12.5 Whirlpool at 160 °F 0 min 11.1%
2 oz Northern Brewer - El Dorado2 oz El Dorado Hops $ 0.00 / oz
$ 0.00 		Pellet 14.8 Whirlpool at 160 °F 0 min 11.1%
3 oz Northern Brewer - El Dorado3 oz El Dorado Hops $ 0.00 / oz
$ 0.00 		Pellet 14.8 Dry Hop (High Krausen) 0 days 16.7%
3 oz BSG - Citra3 oz Citra Hops $ 0.00 / oz
$ 0.00 		Pellet 12 Dry Hop 4 days 16.7%
4 oz Mosaic4 oz Mosaic Hops $ 0.00 / oz
$ 0.00 		Pellet 12.5 Dry Hop 4 days 22.2%
4 oz Northern Brewer - El Dorado4 oz El Dorado Hops $ 0.00 / oz
$ 0.00 		Pellet 14.8 Dry Hop 4 days 22.2%
18 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
68.89 ml Phosphoric acid $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
2.50 g Epsom Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
7 g Gypsum $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75.4 7.6 6 44.6 150.4 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.57 gal Strike 158 °F 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.03 g | 36.1 qt) 9.42 37.7  
Mash volume with grains (equipment estimates 10.17 g | 40.7 qt) 10.56 42.2  
Grain absorption losses -1.78 -7.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.39 29.6  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Volume into fermentor 5.5 22  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

REGARDING Crushing Barley Great Western 2 ROW- DO A DOUBLE CRUSH in grinder.
The FLAKED WHEAT, FLAKED OATS, and FLAKED BARLELY do not get crushed and directly added to MASH.

  1. 8.5 gallons distilled water
  2. Heat strike water to 158F-add BIAB bag in brewing pot and secure.
  3. Add brewing salts and 1/2 calc. volume of 10% phosphoric acid. 68 ml/2
  4. Add all grains, oats, wheat to BIAB in Kettle. Do slowly to avoid clumping and stir. volume of work gets close to rim of 10 gallon kettle.
  5. In two minutes take 5-10 ml wort and cool off in ice to 70 degrees and check PH. Goal PH 5.2. Add additional phosphoric acid to kettle and recheck PH.
  6. Put on metal lid on kettle adn insulate and maintain TEMP at 148 degrees F for 60 minutes.
  7. At end on 60 min mash, lift BIAB grains with a hoist and let drain. No sparging for this recipe. concurrently bring on gas flame and set temp to BOIL.
    Pre boil volume 7.4 gallons
  8. WHEN BOILING. START 60 minute boil with LID OFF kettle for entire boil. Start count down timer. 60 min
  9. 10 minutes prior finish 60 min boil add
    YEAST NUTRIENT
    HOPP drop in basket
    Drop in HEAT EXCHANGER
  10. At end of boil - check Specific Gravity
    PUT ON Kettle lid, connect water hoses to copper heat exchanger and turn on water and take hot wort down to 160 degrees F
  11. At 160 degrees-Whirlpool
    ADD
    2 ounces Idaho 7 hopes to hopp basket in kettle
    2 ounces El Dorado hopps
    Maintain temp at 160 degrees F for 5-30 minutes
  12. After whirlpool hops done 5-30 min, RESTART HEAT EXCHANGER and drop temp of wort to 75 degrees F
  13. CHECK Specific Gravity -should be close to 1.072
    POST BOIL VOLUME APPROX 5.5 gallons
    ***DONT FORGET TO ADD DRY HOPP BAGS IN SEPARATE BOILING WATER TO STERIZE THE BAGS BEFORE ADDING DRY HOPS. Prepare the dry hop bags sterile procedure with the BLUE MAGNETS with respective Citra 3 OZ, Mosaic 4 OZ adn El Dorado 4 OZ. and keep on the side in a clean container.
  14. Add cooled wort to PRIMARY FERMENTER via Silicon gravity fed drain line from kettle.
  15. SHAKE PRIMARY FERMENTER to Oxygenate
    ADD YEAST
    ADD PROBE TILT 2
    ADD DRY HOP BAGS 11 ounces Hops total using Magnets IN PRIMARY FERMENTER -this will be dropped 5 days prior bottling-Approx DAY 8.
  16. SEAL LID AND ADD AIRLOCK TO PRIMARY FERMENTOR.
    AT HIGH KRAUSEN SG AT 1.030-1.024
    OPEN PRIMARY FERMENTER QUICKLY TO AVOID OXYGEN
    ADD 3 OUNCES OF EL DORADO HOPS -NO HOP BAG NEEDED AND CLOSE FERMENTER. CAN USE WIDE MOUTH FUNNEL. The active fermentation CO2 will purge out any air let in during this process of opening the fermentor.

  17. AT DAY 8 APPROX 5 DAYS PRIOR BOTTLING
    REMOVE MAGNETS TO DRY HOP BAGS CONTAINING
    CITRA 3 OUNCES
    MOSAIC 4 OUNCES
    EL DORADO 4 OUNCES
    Let hops in bag seep for 4-5 days in wort primary fermentor.

  18. BOTTLING DAY prepare SaniClean, bottles, caps, PRIMING SUGAR TABLETS, and capper, Transfer hose and Valved fill wand.

  19. ADD priming sugar tabs to sterilized bottles, fill, cap and let rest at room temperature for 3-4 weeks-dark room to pressurize.
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  • Last Updated: 2025-02-28 15:37 UTC