Helmet Breaker -- Dystopian State - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Helmet Breaker -- Dystopian State

250 calories 21.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 13.5 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Shane McElwrath
Calories: 250 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Thursday June 18th 2015
1.076
1.013
8.4%
73.8
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb American - Pale 2-Row27 lb Pale 2-Row 37 1.8 75.5%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 8.4%
3 lb American - Caramel / Crystal 40L3 lb Caramel / Crystal 40L 34 40 8.4%
2.50 lb United Kingdom - Dextrine Malt2.5 lb Dextrine Malt 33 1.8 7%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 0.7%
35.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz 7Cs1.5 oz 7Cs Hops Pellet 10.4 First Wort 0 min 11.24 11.1%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 11.5 Boil 75 min 10.72 5.6%
0.75 oz Citra0.75 oz Citra Hops Pellet 14.3 Boil 60 min 12.76 5.6%
1.50 oz Citra1.5 oz Citra Hops Pellet 14.3 Whirlpool at 200 °F 20 min 14.28 11.1%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 11.5 Whirlpool at 200 °F 20 min 11.48 11.1%
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 13.3 Whirlpool at 200 °F 20 min 13.28 11.1%
2 oz Citra2 oz Citra Hops Pellet 14.3 Dry Hop 7 days 14.8%
2 oz Mosaic2 oz Mosaic Hops Pellet 1.5 Dry Hop 7 days 14.8%
2 oz simcoe2 oz simcoe Hops Pellet 13.3 Dry Hop 7 days 14.8%
13.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each whirlfloc Fining Boil 20 min.
2 each servomyces Other Boil 20 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Amber bitter profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 qt peptidase rest Temperature -- 126 °F 15 min
40 qt B-rest Temperature -- 148 °F 60 min
A-rest Temperature -- 158 °F 15 min
Mash Out Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.86 gal (63.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.86 gal (15.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.03 gal (56.13 qt). Suggest reducing initial water volume to 9.14 gal (36.56 qt) and adding 2.03 gal (8.13 qt) sparge/top-off. 11.17 44.7  
Strike water volume at mash thickness of 1.25 qt/lb 11.17 44.7  
Mash volume with grains 14.03 56.1  
Grain absorption losses -4.47 -17.9  
Remaining sparge water volume 8.55 34.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.86 g | 63.5 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 12.64 g | 50.6 qt) 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
Estimated amount in fermentor 13.33 53.3  
Total: 19.72 78.9
Equipment Profile Used: System Default
 
Notes
  1. Hit taget temp at 151, held for 1 hour
    Mash out at 170 for 10 min
    1.068= estimated Pre-Boil Grav -- Effeciency was 95% so much more than expected... OG at .098 FG .021 10.3%


  2. mash at 154 -- strike with 43 quarts of 167F, at 78 degress ambient.
    major problems with hop rocket. Had to remove it from the circuit and dump the hops into the kettle. Beer stood hot in the kettle for approximately 45 min before ran off in to fermentor, Fermentor in to chamber overnight to stabilize at 67 degrees.






  3. Using dry yeast and changed the recipe to include acid malt. Added 1ml LA to mash to achieve Ph- 5.1, Vorlafing started at 30min in to Sacc Rest.


    88% BH effeciency, ran off for only 30 min!!!

  4. For the Brett Version we are using Wlp648

    The brett was at 1.023 at transfer to secondary.

    went 1.5oz each on all dry hops.

Last Updated and Sharing
 
1,000
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-04-07 03:41 UTC