Manure T V3 - Beer Recipe - Brewer's Friend

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Manure T V3

203 calories 17 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 60% (steeping grains only)
Source: Wicked Pissa Brewers
Calories: 203 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday February 10th 2018
1.062
1.010
6.8%
75.6
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 60%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 10%
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber - (late boil kettle addition) 42 10 10%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 10%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 10%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 60 min 27.24 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 45 min 25.01 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 30 min 20.94 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 1 min 1.17 12.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 1 min 1.19 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 15 days 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 10 days 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 12.5%
8 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.78 g | 27.1 qt) 2.24 9  
Mash volume with grains (equipment estimates 6.78 g | 27.1 qt) 2.4 9.6  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 7.04 g | 28.1 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.24 9
Equipment Profile Used: System Default
 
Notes

Manure T IPA – V3

Type – Extract:
Batch size: 5.50 gal
Boil Size: 2.50 gal
Boil Time: 60 minutes
Steep Time: 30 minutes
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.062
Final Gravity: 1.010
ABV: 6.80%
IBU: 75.56


Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.5 gallon recipe, you will need extra because of the fluid loss during the boil process
1lb Caramel 10
1lb Briess 2 Row
6lbs Gold Liquid Extract
1lb Dry Amber Malt Extract
1lb Corn Sugar
7oz Mosaic Hops
1oz Simcoe Hops
1 Safale US-05 Ale Yeast


Procedure:
Start with 2.5 gal tap water, add grains to cold water, heat water to 165 degrees and steep grain for 30 minutes once the water temperature reaches 165 degrees
Remove grain and bring wort to boil
Remove pot from heat, add 6lbs Gold Malt Syrup and return wort to boil
Add 1oz Mosaic hops and boil for 60 minutes
Add 1oz Mosaic hops and boil for 45 minutes
Add 1oz Mosaic hops and boil for 30 minutes
Remove pot from heat, add 1lb Dry Amber Malt Extract and 1lb corn sugar 15 minutes before end of boil
Add 1oz Mosaic hops and 1oz Simcoe hops 1 minute before end of boil
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.062
Add Safale US-05 Ale Yeast


Fermentation:
Primary – 2 weeks at 64-70 degrees
Secondary – 4 weeks at 64-70 degrees
Add 1oz Mosaic hops to secondary 15 days prior to bottling day
Add 1oz Mosaic hops to secondary 10 days prior to bottling day
Add 1oz Mosaic hops to secondary 5 days prior to bottling day
Bottle beer 5 days after last dry hop addition


Bottling:
6 weeks after brew date
Use .2oz of corn sugar per gallon of beer.
Condition beer for 4 weeks at room temperature

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  • Last Updated: 2018-04-15 23:24 UTC