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Gin and Tonic

Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 45 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Kicking your hop head
Hop Utilization: 99%
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)

Created: Wednesday August 7th 2024

Original Gravity:

1.050

Final Gravity:

1.008

ABV (standard):

5.5%

IBU (tinseth):

0.0

SRM (morey):

3.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	Mecca Grade - Pelton7.5 lb Pelton	36	2	75.8%
2 lb	Flaked Rice2 lb Flaked Rice	40	0.5	20.2%
0.20 lb	German - Acidulated Malt0.2 lb Acidulated Malt	27	3.4	2%
0.20 lb	Rice Hulls0.2 lb Rice Hulls	0	0	2%
9.90 lbs / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.89 gal	Strike	163 °F	152 °F	60 min
4.82 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
7 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
0.80 g	Epsom Salt	Water Agt	Mash	0 min.
4 g	Gypsum	Water Agt	Mash	0 min.
2 lb	Juniper branches	Water Agt	Mash	0 min.
6 oz	10 lemongrass sliced	Water Agt	Boil	45 min.
100 g	cinchona bark in cups	Water Agt	Boil	45 min.
1 tsp	Irish Moss	Fining	Boil	30 min.
2 oz	elder flower dryed	Flavor	Boil	5 min.
6 each	lacto plantarum	Other	Primary	3 days
1 ml	Clarity ferm	Water Agt	Primary	0 min.
3 ml	amoretti orange zest extract	Fining	Secondary	0 min.
1 tsp	Gelatin	Fining	Secondary	0 min.
6 ml	juniper berry extract	Flavor	Secondary	0 min.
3 ml	lemon extract	Flavor	Secondary	0 min.
3 ml	lemon peal extract	Water Agt	Secondary	0 min.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	1 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.5 Volumes

Target Water Profile

Brian's water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	2.02	0	122	85	65.3
Mash Chemistry and Brewing Water Calculator

Notes

Add lactic acid to lower pH to 4.5 ish. about 6ml for 5 gallons.

lactose plantarum caplets x6, open and tap out into100 deg. x 36 hours to pH 3 or when your taste buds pucker. yes that's pucker.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-08-28 21:00 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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