Spruce Bruce NEAPA

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Anders Kvist
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)

Created: Monday May 29th 2017

Original Gravity:

1.055

Final Gravity:

1.014

ABV (standard):

5.5%

IBU (tinseth):

65.8

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.10 kg	German - Pale Ale2.1 kg Pale Ale	39	2.3	65.6%
0.70 kg	Flaked Oats0.7 kg Flaked Oats	33	2.2	21.9%
0.30 kg	United Kingdom - Maris Otter Pale0.3 kg Maris Otter Pale	38	3.75	9.4%
0.10 kg	Flaked Wheat0.1 kg Flaked Wheat - (late boil kettle addition)	34	2	3.1%
3.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Waimea15 g Waimea Hops	Pellet	16.9	Boil	5 min	10.44	5%
5 g	Southern Cross5 g Southern Cross Hops	Pellet	14	Boil	5 min	2.88	1.7%
40 g	Waimea40 g Waimea Hops	Pellet	16.9	Whirlpool at 76 °C	30 min	20.8	13.3%
40 g	Southern Cross40 g Southern Cross Hops	Pellet	14	Whirlpool at 76 °C	30 min	17.23	13.3%
30 g	Vic Secret30 g Vic Secret Hops	Pellet	15.6	Whirlpool at 76 °C	30 min	14.4	10%
20 g	Waimea20 g Waimea Hops	Pellet	16.9	Dry Hop	3 days		6.7%
25 g	Southern Cross25 g Southern Cross Hops	Pellet	14	Dry Hop	3 days		8.3%
35 g	Vic Secret35 g Vic Secret Hops	Pellet	15.6	Dry Hop	3 days		11.7%
25 g	Waimea25 g Waimea Hops	Pellet	16.9	Dry Hop	6 days		8.3%
30 g	Southern Cross30 g Southern Cross Hops	Pellet	14	Dry Hop	6 days		10%
35 g	Vic Secret35 g Vic Secret Hops	Pellet	15.6	Dry Hop	6 days		11.7%
300 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Waimea (Pellet) 100 g Waimea (Pellet) Hops	31.24	33.3%
100 g	Southern Cross (Pellet) 100 g Southern Cross (Pellet) Hops	20.11	33.3%
100 g	Vic Secret (Pellet) 100 g Vic Secret (Pellet) Hops	14.4	33.4%
300 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.6 L	Mash	Infusion	--	64 °C	70 min
	Mash-out	Temperature	--	74 °C	10 min
11.8 L	Sparge to pre-boil	Fly Sparge	--	74 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Yeast nutrient	Water Agt	Boil	10 min.
300 g	Spruce shoots	Spice	Boil	10 min.
200 g	Passion fruit	Flavor	Primary	6 days

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

NEIPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
34	6	35	250	50	140
Water treatment: 1.7g - CaSO4 8.5g - CaCl2 3.24ml - Lactic acid (Mash) 2.4ml - Lactic acid (Sparge) pH 5.2
Mash Chemistry and Brewing Water Calculator

Notes

-Add spruce shoots in hop bag to boil
-Add unmalted wheat flour dissolved in water into kettle
-Add hop addition + hop stand hops in an own hop bag
-Add DH1 after 3 days, before kreusen has dropped directly into fermenter
-Add DH2 after 6 days directly into fermenter
-Add frozen passion fruit puree at the same time as DH2
-Let the fruit ferment out together with the DH, 9-10 days
-Cold crash 12-18 hours +3 degrees.

View Count: 819
Brew Count: 1
Last Updated: 2017-05-31 11:47 UTC

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