Doris - Beer Recipe - Brewer's Friend

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Doris

270 calories 12.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Open Category Mead
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 270 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Sunday March 20th 2016
1.084
1.000
11.0%
20.4
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Honey10 lb Honey 42 2 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galena0.5 oz Galena Hops Pellet 12.8 Boil 15 min 8.89 25%
1 oz amarillo1 oz amarillo Hops Pellet 8.8 Boil 1 min 1.06 50%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 15 min 10.42 25%
2 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
94%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
sonoma water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.8 g | 23.2 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.78 3.1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.22 16.9
Equipment Profile Used: System Default
 
Notes

boil hops in 3 gallons of water for 15 minutes, add amarillo, turn off heat, add honey. Allow to cool. IBU should be around 32. Qa23 wine yeast, made 1.2 l starter for 240B cell pitch and used wyeast nutrient. kegged on 3/26/17 fg .995.

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  • Last Updated: 2017-03-27 04:59 UTC