Batch #2 - Beer Recipe - Brewer's Friend

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Batch #2

150 calories 13.8 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Sunday March 31st 2019
1.046
1.009
4.9%
55.6
10.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Briess - LME Golden Light6.6 lb LME Golden Light 37.6 4 72.5%
0.50 lb Briess - Carapils Copper0.5 lb Carapils Copper 34 30 5.5%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 5.5%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5.5%
1 lb Bestmalz - Best CARA Munich Type 1 90 EBC1 lb Best CARA Munich Type 1 90 EBC 34 39 11%
9.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 13.1 Boil at 212 °F 60 min 28.23 25%
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 13.1 Boil at 212 °F 30 min 21.69 25%
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 13.1 Boil 5 min 5.63 25%
1 oz Amarillo1 oz Amarillo Hops Lupulin Pellet 14.3 Dry Hop 0 days 25%
4 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.38 g | 29.5 qt) 2.77 11.1  
Mash volume with grains (equipment estimates 7.38 g | 29.5 qt) 2.97 11.9  
Grain absorption losses (steeping) -0.31 -1.3  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 6 24  
Going into fermentor 6 24  
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: 2.77 11.1
Equipment Profile Used: System Default
 
Notes
  1. Add 3 gallons of water to kettle and turn stove on.
  2. Add 3 gallons of water to sterilized fermenter.
  3. Add dry malts and steep for thirty minutes. Ensure the temperature does not exceed 170 degrees.
  4. After thirty minutes, remove dry malt bag. Then add the two tubs of LME while stirring.
  5. Bring wort to a boil. Boil for fifteen minutes.
  6. Add 0.5 oz citra hops. Set timer for thirty minutes.
  7. Once thirty minute timer sounds, add 1.5 oz citra hops. Set timer for fifteen minutes.
  8. Once fifteen minute timer sounds, add 0.5 oz citra hops. Set time for fifteen minutes.
  9. Once fifteen minute timer sounds, chill the wort to 70 degrees. Ensure every piece of equipment is sanitized at this time.
  10. Add wort to fermenter. Aerate the wort. The more oxygen the better.
  11. Take the OG with sanitized equipment. OG was recorded at 1.044!
  12. Pitch the yeast. Wait fifteen minutes then stir.
  13. Place sanitized lid and airlock on fermenter. Brewing process complete.
  14. OG after 2.5 weeks = 1.100.
  15. Split the batch in half. One-half added 1 ounce CryoHops LupuLN2 Amarillo Alpha 14.4% hops. Second-half placed in secondary and added 2.5 tablespoons passionfruit extract in 2 ounces boiled-and-chilled water.
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  • Last Updated: 2019-04-18 04:05 UTC