Ice Cream Pale Round 2 - Beer Recipe - Brewer's Friend

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Ice Cream Pale Round 2

175 calories 17.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 52 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Tuesday April 4th 2017
1.057
1.013
5.8%
15.2
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg German - Bohemian Pilsner9 kg Bohemian Pilsner 38 1.9 75%
2.50 kg United Kingdom - Oat Malt2.5 kg Oat Malt 28 2 20.8%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 4.2%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Citra16 g Citra Hops Leaf/Whole 13.5 Boil 60 min 9.53 11.8%
60 g Citra60 g Citra Hops Leaf/Whole 13.5 Boil 2 min 3.02 44.1%
60 g Azacca60 g Azacca Hops Leaf/Whole 12 Boil 2 min 2.69 44.1%
136 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,600 g lactose Other Boil 10 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
0.2g/HL Gypsum 13g
0.5g/HL Calcium Chloride flake 33g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 64 °C --
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.38 L. Suggest reducing initial water volume to 45.4 L and adding 10.98 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.52 L. Suggest reducing strike water volume to 37.48 L and adding 2.12 L sparge/top-off. 39.6
Strike water volume at mash thickness of 3.3 L/kg 39.6
Mash volume with grains 47.5
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 29.7 L) 25.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.4 L) 52
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 50
Going into fermentor 50
Total: 64.9  
Equipment Profile Used: System Default
 
Notes

MAsh temp bottom - 62.2 deg
Mash temp top - 65.4

Hold temp well, but below target. Within 0.5C

31g Lactose per L

Tank A: ESB at 20C. Fermented down to 1.29 - 5.4%
Tank B: Nottingham at 20C. Fermented down to 1.19 - 6.7%

TANK A: Nottingham 14C - 60ml/10L
TANK B: Nottingham 14C - 40ml/10L
TANK C: London ESB 14C = 50ml/10L. Cold crashed after 4 days.
TANk D: London ESB cold store = 50ml/10L - D is the winner!

BG bang on
OG 1070 after lactose


Research coffee beer - late addition of brown malt

We went for a strike temperature of 75 degrees with malt at 5 degrees and we used 11.8kg. End up mash temperature is 66.7.

We heated the mash tun up with 13 minutes at 70 degree water. ['

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  • Last Updated: 2017-05-09 16:04 UTC