Brutiful Day - Beer Recipe - Brewer's Friend

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Brutiful Day

176 calories 9.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Source: GuzBrew
Calories: 176 calories (Per 12oz)
Carbs: 9.1 g (Per 12oz)
Created: Monday April 15th 2019
1.055
1.001
7.0%
15.0
4.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 86.4%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.5%
1 lb Cascade Beer Candi Syrup - Red Raspberry1 lb Red Raspberry - (late boil kettle addition) 32 8 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 170 °F 25 min 14.98 50%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 10 Dry Hop Day 3 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda Water Agt Mash 1 hr.
4 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
1 ml Liquid Glucoamylase Water Agt Mash 60 days
2 ml Liquid Glucoamylase Water Agt Primary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.75 gal Full size mash. Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.74 g | 30.9 qt) 7.5 30  
Mash volume with grains (equipment estimates 8.54 g | 34.1 qt) 8.3 33.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.24 g | 24.9 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -0.75 -3  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 5.5 22  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Beer is dry with moderate hop aroma and mild sweetness. Raspberry came through only slightly. Fermentation just chew through all of the beer candi and left nothing behind. Maybe try adding potassium sorbate post fermentation and back sweetening with the cascade beer candi red raspberry. Liquid glucoamylase worked great, probably only needed post boil.

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  • Last Updated: 2019-05-31 01:03 UTC