A Rose is a Yellow Rose - Beer Recipe - Brewer's Friend

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A Rose is a Yellow Rose

214 calories 19.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 90 min
Batch Size: 3.75 gallons (fermentor volume)
Pre Boil Size: 5.3 gallons
Post Boil Size: 4.2 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: DERP - HBT
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Friday April 5th 2019
1.065
1.013
6.8%
61.7
3.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Pilsner9 lb Pilsner 36 1.5 100%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Mosaic (11.5 AA)10 g Yakima Valley Hops - Mosaic (11.5 AA) Hops Pellet 11.2 Boil 60 min 19.78 8%
20 g Yakima Valley Hops - Mosaic (11.5 AA)20 g Yakima Valley Hops - Mosaic (11.5 AA) Hops Pellet 11.2 Aroma 20 min 23.96 16%
25 g Yakima Valley Hops - Mosaic (11.5 AA)25 g Yakima Valley Hops - Mosaic (11.5 AA) Hops Pellet 11.2 Aroma 5 min 9.86 20%
5 g Yakima Valley Hops - AU Galaxy (14 AA)5 g Yakima Valley Hops - AU Galaxy (14 AA) Hops Pellet 14 Whirlpool at 170 °F 20 min 1.48 4%
5 g Yakima Valley Hops - AU Vic Secret (17.4 AA)5 g Yakima Valley Hops - AU Vic Secret (17.4 AA) Hops Pellet 17.4 Whirlpool at 170 °F 20 min 1.84 4%
20 g Yakima Valley Hops - Mosaic (11.5 AA)20 g Yakima Valley Hops - Mosaic (11.5 AA) Hops Pellet 11.2 Whirlpool at 170 °F 20 min 4.73 16%
10 g Yakima Valley Hops - AU Galaxy (14 AA)10 g Yakima Valley Hops - AU Galaxy (14 AA) Hops Pellet 14 Dry Hop Day 2 8%
10 g Yakima Valley Hops - AU Vic Secret (17.4 AA)10 g Yakima Valley Hops - AU Vic Secret (17.4 AA) Hops Pellet 17.4 Dry Hop Day 2 8%
20 g Yakima Valley Hops - Mosaic (11.5 AA)20 g Yakima Valley Hops - Mosaic (11.5 AA) Hops Pellet 11.2 Dry Hop Day 2 16%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.90 g Gypsum Water Agt Mash 0 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.25 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Brewery House Yeast - Lone Pint House Yeast, Magnolia, Tx.
Amount:
8 Ounces
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
68 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109.9 1 5 78.6 151.2 12.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt 1st temp step Strike 158 °F 148 °F 45 min
9 qt 2nd temp step Temperature 208 °F 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.49 g | 29.9 qt) 6.68 26.7  
Mash volume with grains (equipment estimates 8.21 g | 32.8 qt) 7.4 29.6  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.11 g | 24.4 qt) 5.3 21.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 3.79 g | 15.2 qt) 4.2 16.8  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.16 g | 16.6 qt) 3.75 15  
Total: 6.68 26.7
Equipment Profile Used: System Default
 
Notes

Source water is very soft, similar to RO. Bru'n water predicts 5.28 pH, brewers friend 5.56 pH

Yeast: 1 cup 30 day old clean yeast settled slurry. Took 2 cups first runnings (1.051) and boiled for a couple minutes, cooled and added to slurry to activate yeast. This sat for about 5 hours before pitching and was bubbling actively. Pitched into 70 degree wort, aerated, cooled to 64 then let free rise over 2 days back to 70. Hold at 70. Had airlock activity @ 2.5 hours post pitch.

Step mash:
14 Qt @ 158F into kettle wrap with towels stabilized at 156F. Add 9 lbs grain at 66F and stir resulted in 145F mash, down to 142 over 45 minutes.

Add 9 qt boiling (208F) water raised wort to 160, down to 157 over 30 minutes.

Place pot on burner, lift bag and raise wort temp to 176, then put grain bag back in and stir resulted in 170 wort for 10 minutes.

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  • Last Updated: 2022-04-19 01:05 UTC