Strong Finish - Beer Recipe - Brewer's Friend

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Strong Finish

185 calories 19.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Specialty IPA: Red IPA
Boil Time: 75 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.75 gallons
Pre Boil Gravity: 1.010 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday October 11th 2019
1.056
1.014
5.5%
92.8
18.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 oz US - Pale 2-Row20 oz Pale 2-Row 37 1.8 14.5%
20 oz American - Caramel / Crystal 40L20 oz Caramel / Crystal 40L 34 40 14.5%
4.90 lb Dry Malt Extract - Pilsen4.9 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 56.6%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 8.7%
6 oz American - Victory6 oz Victory 34 28 4.3%
2 oz American - Black Malt2 oz Black Malt 28 500 1.4%
138.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Chinook1.25 oz Chinook Hops Pellet 14.7 Boil 30 min 85.32 17.2%
3 oz Glacier3 oz Glacier Hops Fresh 5.5 Boil 15 min 7.5 41.4%
3 oz Glacier3 oz Glacier Hops Fresh 5.5 Dry Hop 7 days 41.4%
7.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.6 oz       Temp: 70 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Home Brew Recipe Bible "Unchained Amber" (p. 95)

Use distilled water (for mash only ... 3 gals)
Get 3 gals regular spring water for other steps

4g calcium sulfate (ie., gypsum) for 5 gals
(scale to 2.4g of each for 3 gals)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Mash Infusion 156 °F 152 °F 60 min
Mashout Temperature -- 168 °F --
0.5 gal Rinse Sparge -- 170 °F --
1.5 gal Top Off -- 212 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.87 g | 23.5 qt) 4.97 19.9  
Mash volume with grains (equipment estimates 5.87 g | 23.5 qt) 5.27 21.1  
Grain absorption losses (steeping) -0.47 -1.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.4 g | 21.6 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.38 1.5  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil volume 3.75 15  
Top off amount 0.75 3  
Going into fermentor 4.5 18  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.72 22.9
Equipment Profile Used: System Default
 
Notes

Make starter 2 days in advance of brew day, by dissolving 8oz DME (3oz 10L, 3.5oz 4L, 1.5oz 2L) in 2000mL boiling water, then chilling to <80F and pitching 2 packs WYEAST 1272 into 2 mason jars; aerate and cover loosely with tin foil, stirring with sanitized utensil periodically

Mash grains used Water adjustment for 60 mins.

After draining grain bag and sparge/rinse, add boiling water to bring kettle to 4.5 gals, and begin 75 min boil.

After 15 min, add
1 lbs 14.5 oz DME
After 45 min, add
1.25 oz Chinook
After 60 min, add
3 lbs DME
3 oz fresh Glacier
1 tsp Irish Moss
After 65 mins, add
0.5 tsp yeast nutrient
After 75 mins (flameout), stop boil and chill to 70


Aerate wort and add up to 1 gal pre-boiled/chilled water to achieve OG (target 1.057 for 4.5 gals)

Pitch yeast sediment and aerate, ferment at 68F

After ~1 week (FG achieved), add dry hops for another 7 days
(consider racking over to 6.5gal fermenter to get off yeast, with drop hops at bottom)

bottle to 2.5 vols CO2 (using 3.6oz of corn sugar for 4.5 gals), boiled for 5 mins in 2 cups water


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  • Last Updated: 2021-09-19 14:11 UTC