#4 Summer Bloody Summer - Beer Recipe - Brewer's Friend

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#4 Summer Bloody Summer

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Tuesday April 4th 2017
1.060
1.013
6.2%
63.9
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,250 g German - Pilsner3250 g Pilsner 38 1.6 61.9%
2 kg Blood Orange Juice2 kg Blood Orange Juice - (late boil kettle addition) 4 6 38.1%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 75 min 36.86 14.3%
10 g Centennial10 g Centennial Hops Pellet 10 Boil 10 min 8.53 14.3%
10 g Centennial10 g Centennial Hops Pellet 10 Boil 5 min 4.69 14.3%
20 g Columbus20 g Columbus Hops Pellet 15 Whirlpool at 76 °C 30 min 7.5 28.6%
20 g Simcoe20 g Simcoe Hops Leaf/Whole 12.7 Whirlpool at 76 °C 30 min 6.35 28.6%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp YeastNutrient Water Agt Boil 10 min.
2 kg Blood Orange juice Flavor Primary 8 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
4 gram gypsum.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Infusion -- 64 °C 60 min
11 L Infusion -- 74 °C 15 min
5 L Sparge -- 76 °C 20 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 11.4
Mash volume with grains 13.5
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 10.3 L) 9.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.5 L) 17
Volume increase from sugar/extract (late additions) 1.9
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 12
Total: 21.2  
Equipment Profile Used: System Default
 
Notes

First Juice added @ 3min.
Second juice added in primary after three days of fermenting.
Juice is Tropicana Blood Orange. Total 4liter.

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  • Last Updated: 2017-04-25 20:19 UTC