Krush Me Daddy - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Krush Me Daddy

198 calories 19.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Tim Hamersly
Hop Utilization: 80%
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Thursday January 23rd 2025
1.060
1.014
6.1%
0.0
5.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb United Kingdom - Golden Promise11.5 lb Golden Promise 37 3 79.3%
1.50 lb United Kingdom - Oat Malt1.5 lb Oat Malt 28 2 10.3%
1 lb Briess - White Wheat Malt1 lb White Wheat Malt 39.1 2.5 6.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 oz Krush10 oz Krush Hops Pellet 13 Whirlpool at 160 °F 40 min 62.5%
6 oz Krush6 oz Krush Hops Pellet 13 Dry Hop at 55 °F 4 days 37.5%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
0.50 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
6.40 ml Lactic acid Water Agt Mash 1 hr.
1.60 g Salt Water Agt Mash 1 hr.
4 g CellarScience - FermFed Other Primary 0 min.
2 g CellarScience - Tropic Thunder Other Primary 0 min.
2 ml Acid to counteract dry hops Water Agt Primary 0 min.
1 ml ALDC Water Agt Secondary 0 min.
0.20 g Ascorbic Acid Water Agt Secondary 0 min.
 
Yeast
CellarScience - Nectar
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 6.1 19.6 125 58.9 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Low mash temp for high adjunct ratio Infusion 148 °F 148 °F 45 min
Infusion 158 °F 158 °F 15 min
2 qt Pour over sparge Sparge 212 °F 170 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 7.25 29  
Mash volume with grains 8.41 33.6  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 2.19 g | 8.8 qt) 2.06 8.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.38 g | 29.5 qt) 7.25 29  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.88 g | 23.5 qt) 6.13 24.5  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.76 g | 23 qt) 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

Use Glucabuster to avoid haze in beer.

Pitch at 67F

First 5 days at 67F, then raise temp to 72 F for 2 days after Krausen has fallen.

Lower temperature to 65 F before dry hopping.

Add Ascorbic acid and ALDC enzyme and 2ml Lactic acid with dry hops to minimize hop creep and production of diacetyl. Dry hops will increase pH so acid will counteract this. Final pH should be 4.3 - 4.5.

Final pH 4.3 - 4.5
OG Brix: 15.80 (adjusted) , OG 1.067
FG Brix: 8.35 (corrected for refractometer w/ alcohol), OG 1.015

Last Updated and Sharing
 
62
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-02-24 23:23 UTC