The Pines - Beer Recipe - Brewer's Friend

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The Pines

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday November 27th 2017
1.060
1.013
6.2%
35.5
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 81.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16.3%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Triple Pearl1 oz Triple Pearl Hops Pellet 10.2 Boil 30 min 27.72 12.5%
1 oz Chinook1 oz Chinook Hops Pellet 11 Boil 5 min 7.75 12.5%
1 oz Triple Pearl1 oz Triple Pearl Hops Pellet 10.2 Aroma 0 min 12.5%
1 oz Chinook1 oz Chinook Hops Pellet 11 Boil 0 min 12.5%
1 oz Chinook1 oz Chinook Hops Pellet 11 Dry Hop 3 days 12.5%
2 oz Triple Pearl2 oz Triple Pearl Hops Pellet 10.2 Dry Hop 0 days 25%
1 oz Chinook1 oz Chinook Hops Pellet 11 Dry Hop 0 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Rosemary Herb Primary 3 days
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
157 12 25 190 110 131
add 5g CaCl2 and 3g gypsum to mash (with San Rafael, CA water this should bring levels to: Calcium 157ppm, Sulfate 110ppm, Chloride 190ppm)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.07 16.3  
Mash volume with grains 5.05 20.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.86 g | 19.4 qt) 4.71 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

add first dry hops about 4-5 days into fermentation.

add rosemary (dry-herbing) to fermenter towards end of fermentation (around day 7).

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  • Last Updated: 2017-12-15 20:48 UTC