NE Pleaser V3 - Beer Recipe - Brewer's Friend

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NE Pleaser V3

269 calories 32 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 269 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created: Saturday May 2nd 2020
1.080
1.026
7.1%
5.9
4.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb US - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 47.2%
4 lb American - Pilsner4 lb Pilsner 37 1.8 22.2%
2 lb United Kingdom - Malted Naked Oats2 lb Malted Naked Oats 33 1.3 11.1%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5.6%
2 lb Briess - Wheat Malt, White2 lb Wheat Malt, White 39.1 2.5 11.1%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Mash at 156 °F 60 min 5.89 5.3%
3 oz Mandarina Bavaria3 oz Mandarina Bavaria Hops Pellet 8.5 Boil 0 min 15.8%
2 oz sabro2 oz sabro Hops Pellet 12.7 Boil 0 min 10.5%
2 oz pekko2 oz pekko Hops Pellet 14 Boil 0 min 10.5%
5 oz Mandarina Bavaria5 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 4 days 26.3%
3 oz sabco3 oz sabco Hops Pellet 12.7 Dry Hop 4 days 15.8%
3 oz pekko3 oz pekko Hops Pellet 14 Dry Hop 4 days 15.8%
19 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each orange zest Flavor Kegging 4 days
10 g Chalk Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
9 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 gal Hot Mash-In for 30 min Strike 167 °F 156 °F 30 min
6.2 gal Let cool to 150 Steeping 156 °F 150 °F 15 min
6.2 gal Prep for sparge Steeping 150 °F 170 °F 15 min
sparge volume TBD Sparge 170 °F -- 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.56 26.3  
Mash volume with grains 7.93 31.7  
Grain absorption losses -2.19 -8.8  
Hops absorption losses (mash) -0.04 -0.2  
Remaining sparge water volume 4.91 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.97 g | 31.9 qt) 9 36  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil volume (equipment estimates 7.28 g | 29.1 qt) 6.25 25  
Estimated amount in fermentor 6.25 25  
Total: 11.48 45.9
Equipment Profile Used: System Default
 
Notes

Once boil is finished, add hops and let sit hot for 45 more minutes before chilling down to 66F.
Ferment at 68F
When gravity stabilizes, chill to 55F
Transfer to filtered keg with dry hops and zest.
Let sit at 55F for 3 days. Shake once or twice a day.
Transfer off to clean keg

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  • Last Updated: 2020-08-01 17:06 UTC