Spruce Bruce NEAPA - Beer Recipe - Brewer's Friend

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Spruce Bruce NEAPA

169 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Anders Kvist
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Monday May 29th 2017
1.055
1.014
5.5%
65.8
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg German - Pale Ale2.1 kg Pale Ale 39 2.3 65.6%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 21.9%
0.30 kg United Kingdom - Maris Otter Pale0.3 kg Maris Otter Pale 38 3.75 9.4%
0.10 kg Flaked Wheat0.1 kg Flaked Wheat - (late boil kettle addition) 34 2 3.1%
3.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Waimea15 g Waimea Hops Pellet 16.9 Boil 5 min 10.44 5%
5 g Southern Cross5 g Southern Cross Hops Pellet 14 Boil 5 min 2.88 1.7%
40 g Waimea40 g Waimea Hops Pellet 16.9 Whirlpool at 76 °C 30 min 20.8 13.3%
40 g Southern Cross40 g Southern Cross Hops Pellet 14 Whirlpool at 76 °C 30 min 17.23 13.3%
30 g Vic Secret30 g Vic Secret Hops Pellet 15.6 Whirlpool at 76 °C 30 min 14.4 10%
20 g Waimea20 g Waimea Hops Pellet 16.9 Dry Hop 3 days 6.7%
25 g Southern Cross25 g Southern Cross Hops Pellet 14 Dry Hop 3 days 8.3%
35 g Vic Secret35 g Vic Secret Hops Pellet 15.6 Dry Hop 3 days 11.7%
25 g Waimea25 g Waimea Hops Pellet 16.9 Dry Hop 6 days 8.3%
30 g Southern Cross30 g Southern Cross Hops Pellet 14 Dry Hop 6 days 10%
35 g Vic Secret35 g Vic Secret Hops Pellet 15.6 Dry Hop 6 days 11.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Yeast nutrient Water Agt Boil 10 min.
300 g Spruce shoots Spice Boil 10 min.
200 g Passion fruit Flavor Primary 6 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 6 35 250 50 140
Water treatment:
1.7g - CaSO4
8.5g - CaCl2
3.24ml - Lactic acid (Mash)
2.4ml - Lactic acid (Sparge)
pH 5.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.6 L Mash Infusion -- 64 °C 70 min
Mash-out Temperature -- 74 °C 10 min
11.8 L Sparge to pre-boil Fly Sparge -- 74 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.6
Mash volume with grains 11.7
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 13.9 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.4 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13.6
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 13
Total: 20.1  
Equipment Profile Used: System Default
 
Notes

-Add spruce shoots in hop bag to boil
-Add unmalted wheat flour dissolved in water into kettle
-Add hop addition + hop stand hops in an own hop bag
-Add DH1 after 3 days, before kreusen has dropped directly into fermenter
-Add DH2 after 6 days directly into fermenter
-Add frozen passion fruit puree at the same time as DH2
-Let the fruit ferment out together with the DH, 9-10 days
-Cold crash 12-18 hours +3 degrees.

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  • Last Updated: 2017-05-31 11:47 UTC