Syrehue [PM] - Beer Recipe - Brewer's Friend

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Syrehue [PM]

200 calories 19.8 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23.2 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jan Erik Johansen
Calories: 200 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Wednesday December 11th 2019
1.065
1.015
6.5%
41.8
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Liquid Malt Extract - Pilsen3000 g Liquid Malt Extract - Pilsen 35 2 42.6%
1,000 g Grapefruit1000 g Grapefruit - (late boil kettle addition) 2.75 0 14.2%
1,000 g German - Pale Ale1000 g Pale Ale 39 2.3 14.2%
1,000 g German - Pale Wheat1000 g Pale Wheat 39 1.5 14.2%
500 g Flaked Oats500 g Flaked Oats 33 2.2 7.1%
300 g German - Acidulated Malt300 g Acidulated Malt 27 3.4 4.3%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) 41 1 3.5%
7,050 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 15 Boil 30 min 17.37 4.8%
50 g Hallertau Blanc50 g Hallertau Blanc Hops Pellet 10 Whirlpool at 80 °C 20 min 10.87 15.9%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 13.59 15.9%
100 g Azacca100 g Azacca Hops Pellet 15 Dry Hop 7 days 31.7%
50 g Hallertau Blanc50 g Hallertau Blanc Hops Pellet 10 Dry Hop 7 days 15.9%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 15.9%
315 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,000 g Grapefruit juice Flavor Primary 7 days
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 65 °C 45 min
13 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26.6 L) 25.5
Mash volume with grains (equipment estimates 26.6 L) 27.4
Grain absorption losses (steeping) -2.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.3
Pre boil volume (equipment estimates 26.1 L) 25
Volume increase from sugar/extract (late additions) 1
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 23.2
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.3
Going into fermentor 23
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: 25.8  
Equipment Profile Used: System Default
 
Notes

Add dry hops and grapefruit juice on day 4.

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  • Last Updated: 2020-03-24 13:25 UTC