Ice Cream Round 3 (team brewday!) - Beer Recipe - Brewer's Friend

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Ice Cream Round 3 (team brewday!)

196 calories 22.4 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: 55 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Georgey boi
Calories: 196 calories (Per 330ml)
Carbs: 22.4 g (Per 330ml)
Created: Tuesday May 9th 2017
1.063
1.019
5.7%
3.9
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg United Kingdom - Maris Otter Pale8.5 kg Maris Otter Pale 38 3.75 66.4%
2.50 kg United Kingdom - Oat Malt2.5 kg Oat Malt 28 2 19.5%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 3.9%
0.50 kg United Kingdom - Wheat0.5 kg Wheat 37 2 3.9%
0.80 kg Lactose (Milk Sugar)0.8 kg Lactose (Milk Sugar) 41 1 6.3%
12.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Amarillo10 g Amarillo Hops Leaf/Whole 8.9 Boil 60 min 3.86 7.7%
60 g Amarillo60 g Amarillo Hops Leaf/Whole 8.9 Boil 0 min 46.2%
60 g Galaxy60 g Galaxy Hops Leaf/Whole 13.7 Boil 0 min 46.2%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
800 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/L Gypsum 13g
0.5g/L Calcium Chloride flake 33g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.35 L. Suggest reducing initial water volume to 45.4 L and adding 10.95 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 30
Mash volume with grains 37.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 38.7 L) 37.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 56.4 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 50
Going into fermentor 50
Total: 67.4  
Equipment Profile Used: System Default
 
Notes

4kg out of 9kg was extra light marris otter

Half lactose addition

Vanilla ratios:
TANK A: 2g/L dry hop 10C
TANK B: 3g/L dry hop 10C (21g in 7L)
TANK C: 3gl/L cold room (21g in 7L)
TANK D: 4ml/L dry hop 10C (30ml in 7.5L)
Growler cold room - nothing

A and B (tank Lukaku) thought to be nicer pre-dry hop

OG:
FG: .22

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  • Last Updated: 2017-05-16 17:50 UTC