Tropical ale - Beer Recipe - Brewer's Friend

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Tropical ale

128 calories 8.2 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 128 calories (Per 330ml)
Carbs: 8.2 g (Per 330ml)
Created: Tuesday February 12th 2019
1.043
1.003
5.3%
13.4
3.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
300 g Dry Malt Extract - Pilsen300 g Dry Malt Extract - Pilsen 42 2 15.8%
350 g Dry Malt Extract - Wheat350 g Dry Malt Extract - Wheat 42 3 18.4%
453 g American - Pale 2-Row453 g Pale 2-Row 37 1.8 23.8%
400 g Passionfruit400 g Passionfruit - (late boil kettle addition) 5 0 21%
400 g Guava400 g Guava - (late boil kettle addition) 2.8 0 21%
1,903 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Leaf/Whole 13 Boil 20 min 13.43 29.4%
12 g Citra12 g Citra Hops Leaf/Whole 13 Dry Hop 3 days 70.6%
17 g / $ 0.00
 
Yeast
Omega Yeast Labs - Tropical IPA OYL-200
Amount:
1 Each
Cost:
Attenuation (custom):
92.5%
Flocculation:
Low
Optimum Temp:
24 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 26 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Los Angeles Water Quality Report 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 6 40 31 26 105
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 12 L) 6
Mash volume with grains (equipment estimates 12 L) 6.3
Grain absorption losses (steeping) -0.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 12 L) 6
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume 7
Going into fermentor 7
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: 6  
Equipment Profile Used: System Default
 
Notes
  1. Steep 2-row malt for 45 mins at 72 °C, then 15 mins at 77 °C

  2. Bring to boil

  3. Add dry malt extract, let dissolve, and bittering hops for 20 mins

  4. Cool to pitching temp and pitch yeast

  5. Transfer to primary and ferment for 14 days (2019-05-04)

  6. Pasteurize fruit puree at 150F for 15 mins w/ water to top up. Add to primary after fermentation slows. (2019-05-25)

  7. Transfer to secondary, add dry hops for 3 days

  8. Bottle
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  • Public: Yup, Shared
  • Last Updated: 2019-05-26 18:54 UTC