BRONDO - Beer Recipe - Brewer's Friend

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BRONDO

226 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.65 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 72% (brew house)
Rating:
5.00 (1 Review)

Calories: 226 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday November 23rd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Great Western - Premium 2-Row12 lb Premium 2-Row 37 2 77.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 6.5%
2 lb Great Western - Superior Pilsen (1.6 °L)2 lb Superior Pilsen (1.6 °L) 35 1.6 12.9%
0.50 lb Briess - DME Pilsen Light0.5 lb DME Pilsen Light 43 2 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Warrior0.25 oz Warrior Hops Pellet 14.2 First Wort 0 min 10.71 1.7%
0.25 oz Warrior0.25 oz Warrior Hops Pellet 14.2 Boil 30 min 7.48 1.7%
0.25 oz Centennial0.25 oz Centennial Hops Lupulin Pellet 12 Boil 30 min 6.32 1.7%
2 oz Chinook2 oz Chinook Hops Lupulin Pellet 15.5 Boil 10 min 30.82 13.3%
2 oz Chinook2 oz Chinook Hops Lupulin Pellet 15.5 Hop Stand at 170 °F 20 min 10.77 13.3%
2 oz Centennial2 oz Centennial Hops Lupulin Pellet 12 Hop Stand at 170 °F 20 min 8.34 13.3%
3.75 oz Centennial3.75 oz Centennial Hops Lupulin Pellet 12 Dry Hop at 60 °F 5 days 25%
0.50 oz Warrior0.5 oz Warrior Hops Pellet 14.2 Dry Hop at 60 °F 5 days 3.3%
4 oz Chinook4 oz Chinook Hops Lupulin Pellet 15.5 Dry Hop at 55 °F 2 days 26.7%
15 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
2 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
5 gr. Gypsum, 2.5 gr. Calcium Chloride, 1 gr. Epsom Salt added to RO water pre-Strike temp/mash in as well as 1.95 gr. Oxblox oxygen reducer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Sparge 155 °F 148 °F 60 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 6.13 24.5  
Mash volume with grains 7.25 29  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.76 g | 15 qt) 3.26 13  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 8 g | 32 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 6.4 g | 25.6 qt) 6.65 26.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6.25 25  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

My hope is that adding 2 oz. Chinook the last ten min of boil as well as 2 oz. in hop stand gives me the piney flavor I want?

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  • Last Updated: 2024-12-01 04:20 UTC