Queens Ottoman - Beer Recipe - Brewer's Friend

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Queens Ottoman

239 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 20.01 gallons
Post Boil Size: 18.51 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Michael Errante
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Sunday May 3rd 2020
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Creamy colada

OG: 1.066 FG: 1.017 ABV: 6.5% IBU: 22

1.072
1.018
7.0%
20.6
6.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb United Kingdom - Golden Promise40 lb Golden Promise 37 3 73.6%
30 oz Flaked Oats30 oz Flaked Oats 33 2.2 3.4%
10 lb American - White Wheat10 lb White Wheat 40 2.8 18.4%
40 oz German - Carapils40 oz Carapils 35 1.3 4.6%
54.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Whirlpool at 210 °F 30 min 1.9 1.6%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 210 °F 30 min 1.51 1.6%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 210 °F 30 min 1.33 1.6%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool at 195 °F 20 min 3.04 3.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 195 °F 20 min 2.42 3.2%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 195 °F 20 min 2.13 3.2%
3 oz El Dorado3 oz El Dorado Hops Pellet 15.7 Whirlpool at 165 °F 5 min 9.5%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool at 165 °F 5 min 9.5%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 165 °F 5 min 9.5%
3 oz El Dorado3 oz El Dorado Hops Pellet 15.7 Dry Hop at 68 °F 6 days 9.5%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop at 68 °F 6 days 8.26 9.5%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop at 68 °F 6 days 9.5%
3 oz El Dorado3 oz El Dorado Hops Pellet 15.7 Dry Hop at 69 °F 4 days 9.5%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop at 69 °F 4 days 9.5%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop at 69 °F 4 days 9.5%
31.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
9.42 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
5 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.69 psi       Temp: 36 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 200 125 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.89 gal Strike 162 °F 152 °F 60 min
7.16 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.01 gal (76.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.01 gal (28.03 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 24.74 gal (98.96 qt). Suggest reducing strike water volume to 7.65 gal (30.6 qt) and adding 12.74 gal (50.96 qt) sparge/top-off. 20.39 81.6  
Strike water volume at mash thickness of 1.5 qt/lb 20.39 81.6  
Mash volume with grains 24.74 99  
Grain absorption losses -6.8 -27.2  
Remaining sparge water volume (equipment estimates 5.66 g | 22.7 qt) 6.67 26.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.01 g | 76 qt) 20.01 80  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 17.51 g | 70 qt) 18.51 74  
Hops absorption losses (whirlpool, hop stand) -0.51 -2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 18 g | 72 qt) 17 68  
Total: 27.06 108.2
Equipment Profile Used: System Default
"Queens Ottoman" Specialty IPA: New England IPA beer recipe by Michael Errante. All Grain, ABV 6.99%, IBU 20.61, SRM 6.81, Fermentables: (Golden Promise, Flaked Oats, White Wheat, Carapils) Hops: (El Dorado, Mosaic, Citra) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2021-03-12 18:35 UTC