Surly Furious - Beer Recipe - Brewer's Friend

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Surly Furious

212 calories 21.9 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.128 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Surly Brewing
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Monday June 6th 2016
1.064
1.016
6.3%
65.1
19.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 lb Liquid Malt Extract - Amber6.3 lb Liquid Malt Extract - Amber 35 10 65.1%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 20.7%
8.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb United Kingdom - Crystal 60L0.75 lb Crystal 60L 34 60 7.8%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 5.2%
0.13 lb United Kingdom - Roasted Barley0.125 lb Roasted Barley 29 550 1.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 First Wort 0 min 4.9 4.2%
2 oz Warrior2 oz Warrior Hops Pellet 16 Boil 60 min 60.24 16.8%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 0 min 16.8%
4.40 oz Simcoe4.4 oz Simcoe Hops Pellet 12.7 Dry Hop 10 days 37%
2.20 oz Ahtanum2.2 oz Ahtanum Hops Pellet 6 Dry Hop 10 days 18.5%
0.40 oz Warrior0.4 oz Warrior Hops Pellet 16 Dry Hop 10 days 3.4%
0.40 oz Amarillo0.4 oz Amarillo Hops Pellet 8.6 Dry Hop 10 days 3.4%
11.90 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.15 g | 24.6 qt) 1.98 7.9  
Mash volume with grains (equipment estimates 6.15 g | 24.6 qt) 2.09 8.4  
Grain absorption losses (steeping) -0.17 -0.7  
Volume increase from sugar/extract (early additions) 0.69 2.8  
Pre boil volume (equipment estimates 6.67 g | 26.7 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
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: 1.98 7.9
Equipment Profile Used: System Default
 
Notes
  1. Yeast starter
  2. Collect and heat 2.5 gallons of water.
  3. Add 0.5 oz of Amarillo hops directly into the boil kettle.
  4. For mail-order customers grains for extract kits come
    crushed by default, but if you requested uncrushed
    grains, crush them now. Pour crushed grain into
    supplied mesh bag and tie the open end in a knot. Steep
    for 20 minutes or until water reaches 170°F. Remove
    bag and discard.
  5. Bring to a boil and add the 6.3 lbs Gold malt syrup.
    Remove the kettle from the burner and stir in the
    Gold malt syrup.
  6. Return wort to boil. The mixture is now called “wort”,
    the brewer’s term for unfermented beer.
    • Add 2 oz Warrior hops and boil for 60 minutes.
    • Add 2 lbs Golden Light dme 15 minutes from then
      end of the boil.
    • Add 2 oz Amarillo hops at the end of boil.
  7. Cool the wort. When the 60-minute boil is finished,
    cool the wort to approximately 100° F as rapidly as
    possible. Use a wort chiller, or put the kettle in an ice
    bath in your sink.
  8. Sanitize fermenting equipment and yeast pack. While
    the wort cools, sanitize the fermenting equipment –
    fermenter, lid or stopper, fermentation lock, funnel, etc –
    along with the yeast pack and a pair of scissors.
  9. Fill primary fermenter with 2 gallons of cold water,
    then pour in the cooled wort. Leave any thick sludge in
    the bottom of the kettle.
  10. Add more cold water as needed to bring the
    volume to 5 gallons.
  11. Aerate the wort. Seal the fermenter and rock back
    and forth to splash for a few minutes, or use an aeration
    system and diffusion stone.
  12. OPTIONAL: if you have our Mad Brewer Upgrade or
    Gravity Testing kits, measure specific gravity of the wort
    with a hydrometer and record.
  13. Add yeast once the temperature of the wort is 78°F or
    lower (not warm to the touch). Use the sanitized scissors
    to cut off a corner of the yeast pack, and carefully pour
    the yeast into the primary fermenter.
  14. Seal the fermenter. Add approximately 1 tablespoon of
    water to the sanitized fermentation lock. Insert the lock
    into rubber stopper or lid, and seal the fermenter.
  15. Move the fermenter to a warm, dark, quiet spot until
    fermentation begins.
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  • Last Updated: 2016-06-06 19:53 UTC