Jesus Wept - Beer Recipe - Brewer's Friend

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Jesus Wept

206 calories 21.6 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: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Happenstance Brewing Company
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Friday February 12th 2016
1.062
1.016
6.1%
24.4
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb German - Pilsner9.75 lb Pilsner 38 1.6 68.4%
3 lb United Kingdom - Oat Malt3 lb Oat Malt 28 2 21.1%
1.50 lb American - Caramel / Crystal 10L1.5 lb Caramel / Crystal 10L 35 10 10.5%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Rakau 1 oz Rakau Hops Pellet 11 Boil 2 min 2.7 10%
1 oz Southern Cross1 oz Southern Cross Hops Pellet 11 Boil 2 min 2.7 10%
1 oz Rakau 1 oz Rakau Hops Pellet 11 Whirlpool at 215 °F 0 min 9.51 10%
1 oz Southern Cross1 oz Southern Cross Hops Pellet 11 Whirlpool at 215 °F 0 min 9.51 10%
2 oz Rakau 2 oz Rakau Hops Pellet 11 Dry Hop 3 days 20%
2 oz Southern Cross2 oz Southern Cross Hops Pellet 11 Dry Hop 3 days 20%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 20%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 374 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.80 Volumes
 
Target Water Profile
Dunwoody GA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 2 15 7 3 32
0.75 Campden Tablets for 15 gallons of starter water.
Bumped the chloride up to 100ppm and SO4 up to 50ppm.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Single Infusion 152F Infusion -- 152 °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 6.23 24.9  
Mash volume with grains 7.37 29.5  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 3.8 15.2  
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: 10.03 40.1
Equipment Profile Used: System Default
 
Notes

It always gets better.

Mash at 152F. 0 Minute boil hops get added at flameout and stand for 45 min covered. Pitch and ferment at 66F. Raise to 68F when fermentarion slows. Cold crash to 38F when fermentation is complete. Rack or push to CO2 purged dry hop vessel, bring back to room temp and add final dry hops for 3 days. Rack to CO2 purged keg and force carb at 40F. Serve at 9psi and 44F.

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  • Last Updated: 2017-10-12 20:55 UTC