Red Blood Orange Milkshake PA - Beer Recipe - Brewer's Friend

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Red Blood Orange Milkshake PA

189 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 189 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Wednesday May 8th 2019
1.061
1.017
5.9%
25.0
11.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 43.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 14.4%
0.30 kg German - CaraRed0.3 kg CaraRed 34 20 4.3%
1 kg Finland - Wheat Malt1 kg Wheat Malt 38 2 14.4%
1 kg German - Spelt Malt1 kg Spelt Malt 37 2 14.4%
0.13 kg American - Roasted Barley0.125 kg Roasted Barley 33 300 1.8%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.2%
6.93 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 60 min 7.59 2.6%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Boil 15 min 4.32 5.2%
10 g Azacca10 g Azacca Hops Pellet 15 Boil 15 min 7.53 5.2%
10 g Citra10 g Citra Hops Pellet 11 Boil 15 min 5.52 5.2%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Whirlpool at 73 °C 20 min 10.5%
20 g Azacca20 g Azacca Hops Pellet 15 Whirlpool at 73 °C 20 min 10.5%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool at 73 °C 20 min 10.5%
16 g Azacca16 g Azacca Hops Pellet 15 Dry Hop 8 days 8.4%
16 g Citra16 g Citra Hops Pellet 11 Dry Hop 8 days 8.4%
16 g Amarillo16 g Amarillo Hops Pellet 8.6 Dry Hop 8 days 8.4%
24 g Azacca24 g Azacca Hops Pellet 15 Dry Hop 13 days 12.6%
24 g Citra24 g Citra Hops Pellet 11 Dry Hop 13 days 12.6%
191 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
226 g Amoretti Blood Orange Flavor Bottling 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 281 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 118.8 g       Temp: 18 °C       CO2 Level: 2.4 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 0 11 227 77 14
Baking soda 0,5 g
Gypsum CaSO4 3,0 g
Calcium Chloride CaCl2 11,2 g

The amounts of vanilla extract and food coloring are still open.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Brew Monk Infusion -- 67 °C 60 min
3 L Mash out Brew Monk Sparge -- 76 °C 1 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 19.9
Mash volume with grains 24.2
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 18.3 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 27
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 25
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Add lactose at boil - 10 minutes.
First dry-hop addition going in at day 2 of pitching.
Expected actual FG 1.020

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  • Last Updated: 2019-08-06 13:59 UTC