Low Alcohol November Edition - Beer Recipe - Brewer's Friend

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Low Alcohol November Edition

46 calories 6.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.012 (recipe based estimate)
Post Boil Gravity: 1.014 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 46 calories (Per 12oz)
Carbs: 6.5 g (Per 12oz)
Created: Sunday November 24th 2024
1.014
1.006
1.0%
25.4
24.9
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Muntons - Maris Otter1.5 lb Maris Otter 38 2.3 35.8%
5 oz German - Carapils5 oz Carapils 35 1.3 7.5%
1 oz Weyermann - Acidulated1 oz Acidulated 27 3.4 1.5%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 23.9%
6 oz Bestmalz - BEST Chit Malt6 oz BEST Chit Malt 23 1.4 9%
7 oz German - CaraMunich III7 oz CaraMunich III 34 57 10.4%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley 29 550 11.9%
67 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 5 min 6.28 8%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Whirlpool at 175 °F 20 min 13.68 32%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 175 °F 20 min 5.45 16%
0.75 oz El Dorado0.75 oz El Dorado Hops Pellet 15.7 Dry Hop at 55 °F Day 3 12%
0.75 oz Nelson Sauvin0.75 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop at 55 °F Day 3 12%
1.25 oz Yakima Valley Hops - Strata 1.25 oz Strata Hops Pellet 12 Boil 0 min 20%
6.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 g Canning Salt Water Agt Mash 0 min.
5 g Epsom Salt Water Agt Mash 0 min.
9 g Gypsum Water Agt Mash 0 min.
120 g maltodextrine Other Boil 5 min.
3 g Yeast Nutrient Other Boil 5 min.
7 ml Lactic acid Water Agt Whirlpool 0 min.
60 ml glycerin Water Agt Kegging 0 min.
 
Yeast
Lallemand - Windsor
Amount:
1 Each
Cost:
Attenuation (custom):
55%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 26 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 15 15 50 275 0
Added 7ml lactic acid to get wort <4.6 ph, (food save) before pitching yeast

Mashed @ 176 deg. for 30 minutes
30 min. boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal 176 °F 176 °F 30 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 2.62 10.5  
Mash volume with grains 2.95 11.8  
Grain absorption losses -0.52 -2.1  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 4.46 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.43 g | 25.7 qt) 6.3 25.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 7.07 28.3
Equipment Profile Used: System Default
 
Notes



Mashed @ 176 deg. for 40 minutes (high temp to increase mouthfeel and body and make sugars less fermentable)
30 min. boil

Maltodextrine, whirlfloc and yeast nutrient last 5min of boil.



Lower PH with Lactic Acid below 4.6 before adding to fermenter (food safe because of low alcohol content) Before pitching Yeast

When kegging use 60 ml. of vegtable glycerin to increase body so the beer doesn't feel watery.

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  • Last Updated: 2024-11-28 18:51 UTC