spruce goose v2 - Beer Recipe - Brewer's Friend

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spruce goose v2

268 calories 14.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 88%
Calories: 268 calories (Per 12oz)
Carbs: 14.8 g (Per 12oz)
Created: Sunday June 9th 2024
1.083
1.003
10.5%
33.9
5.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
1.50 lb Rolled Oats1.5 lb Rolled Oats 33 2.2 10.7%
0.75 lb Flaked Wheat0.75 lb Flaked Wheat 34 2 5.4%
0.50 lb American - Vienna0.5 lb Vienna 35 4 3.6%
0.25 lb Weyermann - Carafoam0.25 lb Carafoam 34.5 2.2 1.8%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.4 Boil 60 min 21.8 1.9%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5.4 Boil 30 min 11.17 1.3%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.4 Whirlpool at 170 °F 20 min 0.92 0.6%
500 g Blue Spruce Tips500 g Blue Spruce Tips Hops Leaf/Whole 0.1 Whirlpool at 170 °F 20 min 32.1%
500 g Young Sitka Spruce Tips500 g Young Sitka Spruce Tips Hops Leaf/Whole 0.1 Whirlpool at 170 °F 20 min 32.1%
500 g Older Sitka Spruce Tips500 g Older Sitka Spruce Tips Hops Leaf/Whole 0.1 Whirlpool at 170 °F 20 min 32.1%
1,560 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Epsom Salt Water Agt Mash 1 hr.
4.80 g Gypsum Water Agt Mash 1 hr.
1.90 g Salt Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
High
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 20.9 psi       Temp: 40 °F       CO2 Level: 3.3 Volumes
 
Target Water Profile
Bend Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 15 30 80 170 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 156 °F 146 °F 120 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.86 g | 31.5 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 8.9 g | 35.6 qt) 9.92 39.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.99 g | 24 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 4.5 18  
Hops absorption losses (whirlpool, hop stand) -2 -8  
Top off amount 2 8  
Volume into fermentor 4.5 18  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Boil sans hops for 30min post-mash.
Chill to ~90F & kettle sour w/ lactobacillus plantarum to pH 3.6 (12-18hr).
Crank fermentation temp to 95F for last ~4 points.

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  • Last Updated: 2024-07-01 06:51 UTC