Squid Ink - Beer Recipe - Brewer's Friend

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Squid Ink

161 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday October 19th 2016
1.049
1.011
4.9%
5.9
44.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb German - Pale Wheat2.25 lb Pale Wheat 39 1.5 39.1%
2 lb German - Pilsner2 lb Pilsner 38 1.6 34.8%
0.75 lb American - Midnight Wheat Malt0.75 lb Midnight Wheat Malt 33 550 13%
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 13%
5.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Strisselspalt6 g Strisselspalt Hops Pellet 3.5 Boil 60 min 5.91 100%
6 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Coriander Seeds Spice Boil 10 min.
9 g Key Lime Zest Flavor Boil 10 min.
13 g Kosher Salt Flavor Boil 10 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.23 g | 24.9 qt) 6.97 27.9  
Mash volume with grains (equipment estimates 6.69 g | 26.7 qt) 7.43 29.7  
Grain absorption losses -0.72 -2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.26 g | 21 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 6.97 27.9
Equipment Profile Used: System Default
 
Notes

Do a 60 min mash with all grains except for the acidulated malt. Add the acidulated malt and mash for an additional 45 min. Wort sour with either probiotics or a lactic culture then proceed with recipe as usual.

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  • Last Updated: 2016-11-09 20:25 UTC