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Pina Colada

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 52.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 82.5% (ending kettle)
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)

Created: Friday December 4th 2020

Original Gravity:

1.054

Final Gravity:

1.011

ABV (standard):

5.6%

IBU (tinseth):

20.6

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.70 kg	Simpsons - Extra Pale Ale Malt6.7 kg Extra Pale Ale Malt	35.82	2.2	60.4%
2.75 kg	Simpsons - Wheat Malt2.75 kg Wheat Malt	36.576	2.8	24.8%
1.65 kg	Simpsons - Dextrin Malt1.65 kg Dextrin Malt	31	1.1	14.9%
11.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	HBC40 g HBC Hops	Pellet	8.7	Boil	60 min	17.45	40%
20 g	HBC20 g HBC Hops	Pellet	8.7	Boil	2 min	0.74	20%
20 g	BSG - Sabro20 g Sabro Hops	Pellet	14	Boil	2 min	1.19	20%
20 g	Bru-120 g Bru-1 Hops	Leaf/Whole	15.7	Boil	2 min	1.21	20%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
60 g	HBC (Pellet) 60 g HBC (Pellet) Hops	18.19	60%
20 g	BSG - Sabro (Pellet) 20 g Sabro (Pellet) Hops	1.19	20%
20 g	Bru-1 (Leaf/Whole) 20 g Bru-1 (Leaf/Whole) Hops	1.21	20%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
26.25 L		Strike	67 °C	67 °C	60 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
625 g	lactose		Water Agt	Mash	5 min.

Yeast

Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 233 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Gypsum - 50PPM - 5g Calcium Chloride - 200PPM -21g
Mash Chemistry and Brewing Water Calculator

Notes

High mash temp 70C - bigger body
Accessible ABV (already enough going on with ingredients)

Lactose addition same rate as Iced Coffee / La Vida Coco

Dry hop 1.7g/L of each Sabro, Bru-1, HBC 472

Ferment at 20C
Diacetayl rest
Cool to 15c, dry hop for 2 days
Condition at ambient over coconut and pineapple extract
Cool in big fridge and burst carbonate with 30 PSI for 24 hours

SD 1.060

Tank A: 60g/L coconut, 0.44ml/L pineapple
Tank B: 90g/L coconut, 0.5m/L pineapple

Last Updated and Sharing

215

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Brews

Public: Yup, Shared
Last Updated: 2020-12-30 15:20 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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