Passion of the fruit - Beer Recipe - Brewer's Friend

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Passion of the fruit

213 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Monday December 23rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 13.3%
3 lb American - Vienna3 lb Vienna 35 4 20%
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 53.3%
2 lb New Zealand - Medium Crystal Malt2 lb Medium Crystal Malt 35.4 56.35 13.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Boil 60 min 49.31 12.5%
0.50 oz Huell Melon0.5 oz Huell Melon Hops Pellet 7.2 Boil 5 min 2.25 6.3%
0.50 oz idaho 70.5 oz idaho 7 Hops Pellet 12 Boil 5 min 3.76 6.3%
2 oz idaho 72 oz idaho 7 Hops Pellet 12 Whirlpool 0 min 14.98 25%
2 oz Huell Melon2 oz Huell Melon Hops Pellet 7.2 Whirlpool 0 min 8.99 25%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 7.2 Dry Hop 0 days 12.5%
1 oz idaho 71 oz idaho 7 Hops Pellet 12 Dry Hop 0 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 each clarity ferm Fining Primary 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.7 oz       Temp: 68 °F       CO2 Level: 1.9 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
5.5 gal rest Steeping 149 °F -- --
2.5 gal Mash out Temperature 170 °F -- --
5 gal fly sparge Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains (equipment estimates 6.68 g | 26.7 qt) 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.08 g | 16.3 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Going into fermentor 6 24  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

2-3 days at 72-74 deg
Move gradually down to 64 deg till 14-21 days for
dry hop any time after 2 weeks
cold crash 2-3 days after dry hop for about 24 hours

1/30 - sampling

came out closer to an amber or mild ale
change yeast - only use one package if smack pack
Eliminate darker grains, want a much lighter color and flavor next time

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  • Last Updated: 2020-01-30 16:41 UTC