The Hummingbird Project - Beer Recipe - Brewer's Friend

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The Hummingbird Project

199 calories 21.3 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: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 53% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday October 16th 2019
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Wet Cascades

OG: 1.057 FG: 1.017 ABV: 5.3% IBU: 38

1.060
1.016
5.7%
31.8
7.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 46.1%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 32.9%
2 lb German - CaraFoam2 lb CaraFoam 37 1.8 13.2%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 6.6%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.2%
15.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Warrior0.33 oz Warrior Hops Pellet 16 First Wort 0 min 17.81 2.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 30 min 5.15 7%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 6.59 7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 7.49 7%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 150 °F 20 min 7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 150 °F 20 min 7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 7%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 7 days 14%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 14%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 4 days 27.9%
14.33 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 tsp Calcium Chloride Water Agt Mash 0 min.
1 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
111 0 0 137 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Fly Sparge -- 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.7 22.8  
Mash volume with grains 6.91 27.6  
Grain absorption losses -1.9 -7.6  
Remaining sparge water volume (equipment estimates 3.15 g | 12.6 qt) 2.95 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.7 g | 26.8 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.19 g | 20.8 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.31 g | 21.3 qt) 5 20  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

6.5 gallons Mash water - Add 1.4 tsp CC and 1 tsp Gyp
1 gallon Sparge water - Add 0.2 tsp CC and 0.2 tsp Gyp

NO YEAST NUTRIENT

Need 2.5hrs to heat water (Set to 160)

Mash at 156 (Check actual temp with thermometer and see what it is).

11/27/2019
10:30 added water and set to 160
Interesting with both elements running and set to normal it heated up in 1 hr 10 mins

Heater problems

2:40 mash in at 159 then set temp to 155
Stirred a lot and then set up pump and continued to stir for a couple mins

3:10 gave it a good stir

3:40 lifted basket and began sparge. Had heated sparge to 160 at the start.

4:35 boil started added .33oz warrior

4:20 turned pump o n to sterilize college, temp never came back to boil

4:25 turned heat off and cooled to 185 and added hops

Got it cooled to around 72. Pitched yeast directly and set temp to 68

11/29 added first dry hop
12/3 added second dry hop and raised temp to 71
12/6 set temp to 55*
12/8 kegged
Set to 30psi for about 18 hours

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  • Last Updated: 2019-12-09 23:10 UTC