Brandon Arctic Slush - Beer Recipe - Brewer's Friend

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Brandon Arctic Slush

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Barry
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday April 7th 2019
1.053
1.012
5.3%
30.1
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Rahr - Standard 2-Row8.5 lb Standard 2-Row 37 1.7 82.9%
1 lb Briess - Bonlander Munich Malt 10L1 lb Bonlander Munich Malt 10L 35.9 10 9.8%
0.75 lb Briess - Caramel Malt - 60L0.75 lb Caramel Malt - 60L 35.4 60 7.3%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 5 min 20.89 66.7%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 9.19 33.3%
3 oz / $ 0.00
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 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
4 gallons RO and 2.75 of city water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Mash out at 170 Steeping -- 154 °F 60 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.13 20.5  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 3.02 g | 12.1 qt) 3.16 12.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

Pitched yeast at 71 degrees. Chilled to 67 degrees first night. Dry hopped 1 oz Moasic and 1 oz Citra 7 days before bottling.

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  • Last Updated: 2019-04-07 12:05 UTC