Afro Caribbean Space Llama - Beer Recipe - Brewer's Friend

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Afro Caribbean Space Llama

275 calories 25.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.152 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 275 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)
Created: Thursday September 26th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Weyermann - Pilsner14 lb Pilsner 36 1.5 82.1%
1.40 lb Canadian - Pale Wheat1.4 lb Pale Wheat 36 2 8.2%
1.40 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 8.2%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 1.5%
17.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 15 Boil 60 min 41.09 12.3%
1.80 oz Amarillo1.8 oz Amarillo Hops Pellet 8.6 Whirlpool at 169 °F 20 min 11.1%
1.80 oz Citra1.8 oz Citra Hops Pellet 11 Whirlpool at 169 °F 20 min 11.1%
1.80 oz Mosaic1.8 oz Mosaic Hops Pellet 12.5 Whirlpool at 169 °F 20 min 11.1%
1.80 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1.8 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop 7 days 11.1%
3.50 oz Amarillo3.5 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 21.6%
3.50 oz Citra3.5 oz Citra Hops Pellet 11 Dry Hop 7 days 21.6%
16.20 oz / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.22 psi       Temp: 35 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (5.38 g). Reduce mash thickness to 1.25 qt/lb or increase pre-boil volume to 4.01 g.    
Strike water volume at mash thickness of 1.5 qt/lb 6.39 25.6  
Mash volume with grains 7.76 31  
Grain absorption losses -2.13 -8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 3 12  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.7 22.8  
Hops absorption losses (whirlpool, hop stand) -0.2 -0.8  
Going into fermentor 5.5 22  
Total: 5.38 21.5
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mill grains and mash at 151°F (66°C) for 60 minutes. Sparge and top up as needed to get about 7 gallons (26.5 liters) of wort.

Boil for 75 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort to 169°F (76°C) if possible, then add whirlpool hops and allow 15 minutes to steep.

Chill to 64°F (18°C), aerate wort, and pitch yeast. Ferment at 68°F (20°C) until complete and gravity has stabilized, and the beer has passed a VDK test.

Then cool to 50°F (10°C) and hold there at least 24 hours. Drop as must yeast/trub as possible (or rack to secondary) and dry hop for 3 days. Then drop hops, crash, package, and carbonate.

BREWER’S NOTES
Water: We target a chloride-forward profile with a relatively low total minerality. Additions: We recommend adding yeast nutrient due to the high gravity. We don’t add any kettle finings for this beer.
Dry hops: We rouse the dry hops with CO2 once a day, keeping positive pressure to the tank to avoid oxygen ingress.

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  • Last Updated: 2024-09-26 20:58 UTC