Make America Grape Again 1.0 - Beer Recipe - Brewer's Friend

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Make America Grape Again 1.0

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Happenstance Brewing Company
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Wednesday January 6th 2016
1.048
1.009
5.1%
25.0
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb German - Pilsner6.25 lb Pilsner 38 1.6 59.5%
2.25 lb Flaked Oats2.25 lb Flaked Oats 33 2.2 21.4%
1 lb American - White Wheat1 lb White Wheat 40 2.8 9.5%
1 lb American - Rye1 lb Rye 38 3.5 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Southern Cross1 oz Southern Cross Hops Pellet 11 Boil 2 min 3 16.7%
1 oz Rakau1 oz Rakau Hops Pellet 11 Boil 2 min 3 16.7%
1 oz Southern Cross1 oz Southern Cross Hops Pellet 11 Whirlpool at 215 °F 0 min 9.51 16.7%
1 oz Rakau1 oz Rakau Hops Pellet 11 Whirlpool at 215 °F 0 min 9.51 16.7%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 3 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
The Yeast Bay - Saison/Brettanomyces Blend
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med/Low
Optimum Temp:
70 - 78 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 293 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Philadelphia - Queen Lane Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 9 24 62 21 67
0.75 Campden Tablets for 15 gallons of starter water.
Brought the Cl to SO4 ratio up to around 1.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Single Infusion 153F Infusion -- 153 °F 60 min
20 qt Vorlauf, 168F Batch Sparge Sparge -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.87 g | 23.5 qt) 4.97 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.9 g | 35.6 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.58 26.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 6.5 26  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

This what happens Larry.

Mash at 153F for 60 min. 90 minute boil. 0 Minute boil hops get added at flameout and stand for 45 min covered. Pitch and ferment at 72F and raise to 76F in the first 2 days. When primary fermentation is completed, let sit at room temp for a total fermentation time of a month to let the brett develop. Cold crash to 38F when fermentation is complete. Rack or push to CO2 purged dry hop vessel, bring back to room temp and add dry hops for 3 days. Rack to CO2 purged keg and force carb at 38F. Serve at 12psi and 44F.

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  • Last Updated: 2016-03-08 13:42 UTC