Bar Laitier - Beer Recipe - Brewer's Friend

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Bar Laitier

221 calories 31.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 31.3 g (Per 12oz)
Created: Thursday November 8th 2018
1.065
1.028
4.8%
12.8
6.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - Wheat Malt, White2 lb Wheat Malt, White 39.1 2.5 16.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16.5%
3 lb United Kingdom - Golden Promise3 lb Golden Promise 37 3 24.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.1%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 4.1%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) 41 1 2.1%
3.90 lb Peach3.9 lb Peach - (late boil kettle addition) 4.05 0 32.1%
12.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Citra0.2 oz Citra Hops Pellet 11 Boil 60 min 12.81 5%
1.80 oz Citra1.8 oz Citra Hops Pellet 11 Dry Hop 3 days 45%
1 oz Idaho71 oz Idaho7 Hops Pellet 7 Dry Hop 3 days 25%
1 oz Mosaic1 oz Mosaic Hops Leaf/Whole 12.5 Dry Hop 3 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
45 ml Lactic acid Water Agt Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
63%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
59 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.79 g | 23.1 qt) 6.23 24.9  
Mash volume with grains (equipment estimates 6.43 g | 25.7 qt) 6.87 27.5  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 4.56 g | 18.2 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.45 1.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 6.23 24.9
Equipment Profile Used: System Default
 
Notes

Add extra 45ml 88% lactic acid at 50 min boil
Fruit in primary after 28h (3.9lbs peach)
Add 1/2 pod vanilla soaked in acerum at the same time as the peach
Dry hop 6 days
Cold Crash 3 days NO gelatin
Add 1/2 vanilla pod in acerum 5 days
Add lactose to taste (prob .25 lbs)

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  • Last Updated: 2019-06-08 20:34 UTC