Somebody To Love - Beer Recipe - Brewer's Friend

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Somebody To Love

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Verboten Brewing & Barrel Project
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday May 10th 2019
1.055
1.012
5.6%
17.2
3.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 72.7%
1.25 lb Briess - Red Wheat Raw1.25 lb Red Wheat Raw 36.8 2 10.7%
1.25 lb Briess - Brewers Brown Rice Flakes1.25 lb Brewers Brown Rice Flakes 27.6 1 10.7%
11 oz Briess - Brewers Oat Flakes11 oz Brewers Oat Flakes 32.2 2.5 5.9%
11.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Hopback 0 min 7.7%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool 5 min 7.49 7.7%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Whirlpool 10 min 9.7 7.7%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop 5 days 15.4%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Dry Hop 5 days 15.4%
1.50 oz Azacca1.5 oz Azacca Hops Pellet 15 Dry Hop 2 days 23.1%
1.50 oz Hallertau Blanc1.5 oz Hallertau Blanc Hops Pellet 10 Dry Hop 2 days 23.1%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Wyeast - Beer Nutrient Other Boil 10 min.
1 g Whirlfloc Fining Boil 10 min.
0.06 oz amyloglucosidase enzyme Other Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Brooklyn
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 0 0 95 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Sparge -- 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.11 20.5  
Mash volume with grains 6.05 24.2  
Grain absorption losses -1.46 -5.8  
Remaining sparge water volume (equipment estimates 3.65 g | 14.6 qt) 4.6 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 8 32  
Boil off losses -1.5 -6  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Hops absorption losses (hopback) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 9.71 38.8
Equipment Profile Used: System Default
 
Notes

Pitch the yeast and ferment at 67°F (19°C) until gravity reaches 1.020–1.024, then add the amyloglucosidase enzyme directly to the fermentor and allow the temperature to rise slowly to 72°F (22°C) by the end of fermentation to ensure full attenuation.

When fermentation reaches terminal gravity (1.000–1.002), add the first dry-hop additions. Three days later, dump the first hops additions and add the second dry-hop additions for another 3–4 days. Package at 2.7–2.9 volumes of CO2 and consume fresh.

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  • Last Updated: 2019-05-10 17:46 UTC