#4 - Zombie Apocalypse 8/4/18 - Beer Recipe - Brewer's Friend

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#4 - Zombie Apocalypse 8/4/18

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 9.85 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Zombie Dust - SkeezerPleezer
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday July 16th 2018
1.065
1.015
6.6%
92.4
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.68 lb American - Pale 2-Row12.68 lb Pale 2-Row 37 1.8 78.8%
1.22 lb German - Munich Light1.22 lb Munich Light 37 6 7.6%
0.54 lb German - CaraFoam0.54 lb CaraFoam 37 1.8 3.4%
0.54 lb American - Caramel / Crystal 60L0.54 lb Caramel / Crystal 60L 34 60 3.4%
0.54 lb German - Melanoidin0.54 lb Melanoidin 37 25 3.4%
0.58 lb Rice Hulls0.58 lb Rice Hulls 0 0 3.6%
16.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.88 oz Citra0.875 oz Citra Hops Pellet 12.5 First Wort 0 min 36.06 8.6%
1.46 oz Citra1.46 oz Citra Hops Pellet 12.5 Boil 15 min 25.37 14.3%
1.46 oz Citra1.46 oz Citra Hops Pellet 12.5 Boil 10 min 18.54 14.3%
1.46 oz Citra1.46 oz Citra Hops Pellet 12.5 Boil 5 min 10.19 14.3%
1.46 oz Citra1.46 oz Citra Hops Pellet 12.5 Boil 1 min 2.2 14.3%
3.50 oz Citra3.5 oz Citra Hops Pellet 12.5 Dry Hop 6 days 34.3%
10.21 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 each WhirlFloc Fining Boil 5 min.
0.70 tsp White Labs Yeast Nutrient Other Boil 5 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 421 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-14416
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94 5 10 50 200 0
Built from deionized water using Bru'n Water Software

7.8 mL Phosphoric Acid added to Mash.
0.3 mL Phosphoric Acid added to Sparge.

Mash pH at 15 Minutes = 5.35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.54 gal Starch Conversion Temperature -- 152 °F 60 min
Mash Out Temperature -- 168 °F 20 min
Fly Sparge Fly Sparge -- 168 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.04 24.2  
Mash volume with grains 7.33 29.3  
Grain absorption losses -2.01 -8.1  
Remaining sparge water volume 6.08 24.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.5 g | 38 qt) 9.85 39.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.25 -1  
Post boil volume (equipment estimates 7.35 g | 29.4 qt) 7 28  
Estimated amount in fermentor 7 28  
Total: 12.11 48.5
Equipment Profile Used: System Default
 
Notes

Grains: Great Western Domestic 2-Row, Weyermann German Munich, Weyermann CaraFoam, Weyermann Melanoidin, Briess Caramel 60L

Mash In: 1.5 qt/lb + 0.5 gal Dead Space = 6.54 gal.

HLT 156 at Mash In, dropped to 154 for duration of Mash. Mash temp 152 for 60 mins. Recirculation stopped at 50 mins and HLT raised to 170. Mash out for 20 mins followed by 45 minute FLY sparge.

Gravities:
OG - 1.065
Day 2 - 1.019
Day 4 - 1.015
Day 10 -

Fermentation:
Pitched @ 65°F
Maintained at 65°F throughout fermentation

Dry Hops:
Addition #1 - Bagged, Day 6 - 10, then removed

Cold Crashed - To 36°F, Day 10
Keg Transfer - Day 15

Carbonation - 15 PSI @ 44°F

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  • Last Updated: 2018-08-09 12:52 UTC