Orange Sherbet v4 - Beer Recipe - Brewer's Friend

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Orange Sherbet v4

228 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Barta ml
Calories: 228 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Saturday November 16th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 67.7%
3 lb United Kingdom - Oat Malt3 lb Oat Malt 28 2 18.5%
2 lb Finland - Wheat Malt2 lb Wheat Malt 38 2 12.3%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 1.5%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil 5 min 9.07 6.7%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 170 °F 30 min 4.68 6.7%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Whirlpool at 170 °F 30 min 10.67 13.3%
2 oz Azacca2 oz Azacca Hops Pellet 15 Whirlpool at 160 °F 30 min 7.49 13.3%
1 oz Sabro1 oz Sabro Hops Pellet 15 Whirlpool at 160 °F 30 min 3.75 6.7%
2.67 oz Galaxy2.67 oz Galaxy Hops Pellet 14.25 Dry Hop 3 days 17.8%
1.33 oz Nelson Sauvin1.33 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 2 days 8.9%
2.67 oz Azacca2.67 oz Azacca Hops Pellet 15 Dry Hop 2 days 17.8%
1.33 oz Sabro1.33 oz Sabro Hops Pellet 15 Dry Hop 2 days 8.9%
15 oz / $ 0.00
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 50 210 75 0
Target mash pH = 5.4, then add lactic acid with hop extract to drop to 5.1 in boil.

8.4 gal RO mash water:
----------------------------------
7.6 g Gypsum
0.8 g CaCl2
1.7 g Epsom
3.4 g NaCl
1.7 mL Lactic acid

In BK, add 5 mL of lactic acid to drop pH to ~5.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.9 gal Strike 162 °F 154 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 55 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 8.13 32.5  
Mash volume with grains (equipment estimates 8.7 g | 34.8 qt) 9.43 37.7  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume (equipment estimates 1.19 g | 4.8 qt) 1.16 4.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.73 2.9  
Going into fermentor 6 24  
Total: 9.28 37.1
Equipment Profile Used: System Default
 
Notes

Add yeast nutrient and whirl floc with 10 min. Columbus

Split whirlpool into 3 additions (every 10 min once chilled to 170F), stir vigorously each time.

All dry hops added together, add 2 oz on day 2 and the rest after soft crashing to 58F afte primary fermentation.

BREW DAY (29-Nov-19):
————————————
Mashed at closer to 155-156F
After 25 min hopstand, temp dropped from 170-140F.
Pitch at 68F and allow to free rise to 74F.

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  • Last Updated: 2019-12-07 00:03 UTC